Description
A simple yet flavorful Italian-inspired pasta featuring oven-roasted tomatoes and garlic blended with creamy ricotta cheese, perfect for a comforting and easy dinner.
Ingredients
450 g (1 pound) ripe medium vine tomatoes, halved
1 small whole garlic head (or 4 large garlic cloves, unpeeled)
30 ml (2 tbsp) olive oil
Salt and pepper to taste
225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
Pasta cooking water (adjust to desired consistency)
1/2 tsp chilli flakes (optional)
120 g (1/2 cup) ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese and fresh basil leaves, for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. Remove from the oven, cover the baking dish with kitchen foil, and place back in the oven for 10 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.
- While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining.
- Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, fresh basil leaves, and chili flakes if using. Add ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water and blend until smooth.
- In a large skillet or pan, combine the blended tomato mixture with cooked pasta and toss until the pasta is evenly coated with the sauce. Heat over medium heat until warmed through. Add more pasta cooking water if the sauce appears too dry.
- Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve the pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese.
Notes
Substitute ricotta with mascarpone, cream cheese, or dairy-free alternatives for different textures and flavors.
Add cooked chicken, shrimp, or sautéed mushrooms for added protein.
Stir in fresh spinach or arugula for extra greens.
Increase heat by adding more chili flakes or a dash of hot sauce.
Use gluten-free pasta or zucchini noodles for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze the sauce separately for longer storage.
Reheat gently with pasta water or olive oil to maintain creaminess.
Fresh tomatoes are preferred, but canned tomatoes can be used if necessary.
To make vegan, substitute ricotta with plant-based cheese and use nutritional yeast instead of parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
