Description
A creamy and flavorful pasta dish with caramelized roasted tomatoes, soft roasted garlic, and ricotta cheese, bringing together simple ingredients for a comforting and satisfying meal.
Ingredients
Units
Scale
- 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)
- 240 ml (1 cup) reserved pasta cooking water (adjust as needed)
- 1/2 tsp chili flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- Handful of fresh basil leaves
- Grated parmesan cheese and fresh basil, for garnish
Instructions
- Preheat the oven to 200°C (400°F). Arrange the halved tomatoes on a baking dish. Trim the top off the garlic head to expose the cloves and place it alongside the tomatoes.
- Drizzle olive oil over the tomatoes and garlic. Sprinkle with salt and pepper. Roast for 20 minutes. Cover the dish with foil and roast for an additional 10 minutes until the tomatoes are blistered and caramelized and the garlic is soft.
- While roasting, cook the pasta in salted water until al dente according to package instructions. Reserve about 240 ml (1 cup) of pasta cooking water before draining.
- Squeeze the roasted garlic cloves out of their skins and mash into a smooth paste.
- In a large pan, combine the roasted tomatoes, garlic paste, and cooked pasta. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Fold in the ricotta cheese and chili flakes (if using). Toss until the pasta is well coated.
- Serve immediately, garnished with fresh basil and grated parmesan cheese.
Notes
- For extra flavor, sprinkle the tomatoes with a pinch of dried oregano or thyme before roasting.
- Substitute ricotta with mascarpone or cream cheese for a richer sauce.
- Best served fresh, but leftovers can be reheated with a splash of water to loosen the sauce.
