Description
A comforting pasta dish featuring roasted tomatoes, garlic, and creamy ricotta, perfectly paired with fresh basil.
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
- Roast the tomatoes and garlic: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking dish, cut side up. Place the whole garlic head beside them, cutting off the top to expose the cloves. Drizzle with olive oil and season with salt and pepper. Roast uncovered for 20 minutes, then cover loosely with foil and continue roasting for another 10 minutes until the tomatoes blister and the garlic is soft.
- Cook the pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup (240ml) of the pasta cooking water before draining.
- Blend the sauce: Once roasted, let the tomatoes and garlic cool slightly. Squeeze the garlic into a blender, discarding the skins. Add the tomatoes, basil, chili flakes (if using), ricotta, and ¼ cup (60ml) of the reserved pasta water. Blend until smooth, adjusting with more water for desired consistency.
- Combine pasta with sauce: In a large skillet over medium heat, toss the drained pasta with the blended sauce, adding reserved pasta water as needed for creaminess.
- Season and serve: Taste the pasta, adjusting with salt and pepper if necessary. Serve immediately, garnished with grated Parmesan and fresh basil.
Notes
For a quicker prep, you can make the roasted tomatoes and garlic ahead of time and store them until ready to blend into sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg