Description
This Roasted Tomato and Garlic Ricotta Pasta recipe features small tomatoes and garlic cloves roasted to perfection, blended into a rich, flavorful sauce tossed with pasta and garnished with your choice of toppings such as toasted breadcrumbs, pine nuts, or vegan ricotta. It’s an easy, comforting dish perfect for a quick weeknight dinner with a burst of fresh Italian-inspired flavors.
Ingredients
Main Ingredients
- 1 kg / 34 oz small tomatoes (a mix of cherry tomatoes and small-medium British pink tomatoes recommended)
- 8 cloves of garlic
- 45 ml / 3 tbsp olive oil
- 1½ tsp dried oregano
- Salt and pepper, to taste
- Pinch of chilli, adjust to taste (optional)
- Pinch of sugar (optional, to balance acidity)
- A sprig of fresh basil (optional)
- 300 g / 10½ oz favorite pasta (gluten-free if needed; linguine, spaghetti, or penne preferred)
Optional Extras
- 2 tbsp toasted coarse breadcrumbs
- 2 tbsp pine nuts or almonds, toasted
- 2 tbsp capers or sliced olives
- Almond ricotta or vegan ricotta
- Fresh herbs such as basil or parsley
Instructions
- Preheat Oven: Heat the oven to 220°C / 425°F to prepare for roasting the tomatoes and garlic.
- Prepare Tomatoes and Garlic: Cut the tomatoes in half and place them in a large baking dish. Add unpeeled garlic cloves crushed with the side of a knife. Drizzle olive oil over, then season with dried oregano, salt, pepper, chilli if using, and a pinch of sugar if the tomatoes are not sweet enough. Add a sprig or two of fresh basil if available.
- Roast Tomatoes and Garlic: Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even roasting. Tomatoes should be soft, juicy, and slightly charred in spots.
- Cook Pasta: While the tomatoes roast, cook the pasta in boiling salted water just shy of al dente according to package instructions. Drain and set aside.
- Blend Sauce: Once roasted, transfer the tomatoes and their juices to a blender, discarding any wilted basil. Squeeze roasted garlic cloves out of their skins and add to the blender. Blend until mostly smooth, leaving some tomato pieces intact for texture if desired.
- Heat Sauce and Combine: Pour the blended sauce into a pan and gently heat it up. Taste and adjust seasoning as needed with salt, pepper, or extra herbs. Add the cooked pasta to the sauce and toss thoroughly to coat every strand or piece.
- Serve and Garnish: Divide the pasta among four plates. Garnish with optional toppings such as toasted breadcrumbs, pine nuts, almond ricotta, fresh parsley, or other preferred extras for added flavor and texture.
Notes
- Small tomatoes are preferred for their natural sweetness and lower water content; a mix of cherry and small-medium pink tomatoes works well.
- Choose smooth pasta shapes like linguine, spaghetti, or penne for best sauce adherence.
- Adjust the pinch of sugar based on tomato sweetness to balance the sauce flavor.
- Optional extras like toasted breadcrumbs and nuts provide a delightful crunch and contrast.
- This recipe can be made gluten-free by choosing gluten-free pasta.
