Description
This Roasted Tomato and Garlic Ricotta Pasta is a simple and flavorful Italian-inspired dish featuring caramelized cherry tomatoes, aromatic garlic, creamy ricotta cheese, and fresh basil. Roasting the tomatoes intensifies their natural sweetness and combines perfectly with the creamy and tangy ricotta sauce, making a comforting yet elegant pasta meal ideal for any occasion.
Ingredients
Scale
Vegetables and Herbs
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
Pantry Items
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (such as spaghetti or penne)
- 1 tablespoon lemon juice
Dairy
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes, which helps develop rich flavor through caramelization.
- Prepare Tomatoes: Cut the cherry tomatoes in half and spread them evenly on a baking sheet to ensure even roasting.
- Season Tomatoes: Drizzle the olive oil over the tomatoes, then sprinkle minced garlic, dried oregano, salt, and black pepper evenly to infuse flavor.
- Toss Tomatoes: Gently toss the tomatoes with the seasonings on the baking sheet to coat everything thoroughly.
- Roast Tomatoes: Place the baking sheet in the oven and roast the tomatoes for 20-25 minutes until they are soft and slightly caramelized, releasing intense sweetness and juices.
- Boil Pasta Water: While tomatoes roast, bring a large pot of salted water to a rolling boil, essential for cooking pasta perfectly.
- Cook Pasta: Add the pasta to the boiling water, cooking according to package instructions (typically 9-11 minutes) until al dente.
- Make Ricotta Sauce: In a bowl, combine ricotta cheese, grated Parmesan, chopped basil, and lemon juice to prepare the creamy sauce that complements the roasted tomatoes.
- Reserve Pasta Water: Just before draining, reserve about 1/2 cup of the pasta cooking water to help adjust sauce consistency later.
- Drain Pasta: Drain the pasta, then return it to the pot to keep warm and ready for combining.
- Crush Roasted Tomatoes: Remove the roasted tomatoes from the oven and gently smash them with the back of a spoon to release their flavorful juices.
- Add Tomatoes to Pasta: Mix the smashed roasted tomatoes and their juices into the pasta, distributing the rich flavor evenly.
- Combine with Ricotta Sauce: Pour the ricotta mixture over the pasta and toss gently until all ingredients are well combined and coated.
- Adjust Consistency: If the sauce is too thick, gradually add the reserved pasta water until the desired creaminess is achieved.
- Season and Taste: Taste the pasta and adjust seasoning by adding more salt, pepper, or lemon juice as needed for balance.
- Serve: Serve immediately, garnished with extra fresh basil leaves or Parmesan cheese for an added burst of flavor and presentation.
Notes
- Use good quality extra virgin olive oil for best flavor.
- Reserve pasta water is crucial for adjusting sauce consistency and helping the sauce cling to the pasta.
- Feel free to substitute fresh oregano if preferred instead of dried.
- This dish pairs well with a crisp green salad or crusty bread.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
