Description
A comforting pasta dish enveloped in a creamy ricotta sauce, featuring roasted tomatoes and garlic for an explosion of flavor.
Ingredients
Scale
- 1 pound (450g) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- 8 ounces (225g) pasta (spaghetti, fettuccine, or other)
- 1 cup (240ml) reserved pasta cooking water
- ½ teaspoon chili flakes (optional)
- ½ cup (120g) ricotta cheese
- Handful of fresh basil leaves
- Grated Parmesan cheese, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the tomatoes and garlic: Arrange the halved tomatoes cut side up in a baking dish with the garlic tucked in. Drizzle with olive oil and season with salt and pepper.
- Roast for 20 minutes uncovered, then cover loosely with foil for another 10 minutes until tomatoes blister and garlic is tender.
- Cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water before draining.
- Blend sauce: Squeeze garlic cloves into a blender, add roasted tomatoes, basil, chili flakes, and ricotta. Blend until smooth, adjusting consistency with pasta water as needed.
- Combine pasta with the blended sauce in a skillet over medium heat, tossing well.
- Taste and adjust seasoning before serving.
- Serve garnished with grated Parmesan and fresh basil leaves.
Notes
Make-ahead: Roast tomatoes and garlic a day in advance and store in the fridge. Just blend with ricotta when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg