Roasted Tomato Garlic Ricotta (Printable Version)
A flavorful mix of roasted tomatoes, garlic, and ricotta combined with pasta and fresh basil.
# What You'll Need:
→ Produce
01 -
1 lb cherry tomatoes
02 -
1 bulb garlic
03 -
1/4 cup fresh basil leaves, chopped
04 -
Zest of 1 lemon
→ Oils and Fats
05 -
2 tablespoons olive oil
→ Pasta
06 -
14 oz pasta (spaghetti, fettuccine, or penne)
→ Dairy
07 -
9 oz ricotta cheese
08 -
1/4 cup grated Parmesan cheese
→ Spices
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
Salt and black pepper to taste
# Step-by-Step Guide:
01 -
Set oven to 392°F (200°C) to prepare for roasting.
02 -
Rinse and dry cherry tomatoes and place them on a baking sheet. Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, wrap in foil, then place alongside tomatoes.
03 -
Drizzle tomatoes with olive oil and season with salt and pepper. Roast both tomatoes and garlic in the oven for 25–30 minutes until tomatoes burst and caramelize and garlic is soft.
04 -
Boil pasta in salted water according to package directions. Reserve 1 cup of pasta water and drain pasta.
05 -
Allow roasted garlic to cool slightly, then squeeze cloves from skins and mash in a bowl.
06 -
In a pan over medium heat, blend ricotta, Parmesan, roasted garlic, red pepper flakes (if using), and 1/2 cup reserved pasta water until smooth.
07 -
Add cooked pasta to cheese mixture, stirring to coat evenly. Adjust sauce thickness by gradually adding remaining reserved pasta water as needed.
08 -
Gently fold in roasted cherry tomatoes to preserve texture.
09 -
Season with salt, pepper, and lemon zest to taste. Serve warm topped with fresh basil and extra Parmesan if desired.
# Additional Notes:
01 -
Reserving pasta water helps to achieve the perfect sauce consistency.