Roasted Tomato and Garlic Ricotta Pasta is a delightful dish that brings the flavors of summer to your dinner table. This pasta combines the sweetness of roasted tomatoes, the creaminess of ricotta cheese, and the aromatic essence of garlic. It is not only delicious but also simple to prepare, making it a perfect choice for weekday dinners or special occasions. This recipe is a feast for the senses and combines fresh ingredients with easy steps, ensuring a satisfying meal every time you make it.
Why make this recipe
There are plenty of reasons to try Roasted Tomato and Garlic Ricotta Pasta. First, it’s incredibly flavorful. The roasting process enhances the natural sweetness of the tomatoes and mellow the garlic, creating a rich, savory sauce. Second, it is a healthy option for pasta lovers. Using fresh tomatoes and basil adds essential nutrients, while ricotta cheese provides a good source of protein.
Moreover, this dish is versatile. You can serve it warm or at room temperature, making it a great addition to potlucks or picnics. It is also vegetarian, appealing to a wide range of dietary preferences. The use of chili flakes adds a hint of heat, which you can adjust or omit based on your taste.
This pasta dish is easy to make, even for those new to cooking. With just a few fresh ingredients and a simple cooking process, you can prepare a lovely meal that tastes like it came from a high-end restaurant. So why not take a break from takeout and whip up this comforting pasta dish?
How to make Roasted Tomato and Garlic Ricotta Pasta
This section will guide you step by step through the process of making Roasted Tomato and Garlic Ricotta Pasta. Follow these simple directions for a delicious result!
Ingredients:
- 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)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chili flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Directions:
Preheat your oven: Start by turning on your oven and setting it to 200°C (400°F). Preheating the oven ensures that your tomatoes roast evenly and reach the right texture.
Prepare the tomatoes and garlic: Halve the tomatoes and place them cut-side up in a baking dish. This helps to expose the juicy flesh, allowing for better roasting. If you’re using a whole garlic head, cut off the top to expose the cloves and place it next to the tomatoes.
Add olive oil and season: Drizzle the tomatoes and garlic with olive oil. Use enough to give them a nice coating, but not so much that they become greasy. Season everything with salt and pepper to taste.
Roast the tomatoes and garlic: Begin roasting in your preheated oven for about 20 minutes. This initial phase gets the tomatoes started on their way to sweetness. After 20 minutes, cover the baking dish with foil and bake for another 10 minutes. Covering the dish will create steam, making the tomatoes even softer.
Cook the pasta: While the tomatoes and garlic are roasting, bring a pot of salted water to boil. Add your pasta and cook according to package instructions. Make sure to reserve some of the cooking water before draining the pasta. You’ll need this starchy water to adjust the sauce’s consistency later.
Blend the sauce: After the tomatoes and garlic have roasted, take them out of the oven. Squeeze the roasted garlic cloves out of their skins and into a blender. Add the roasted tomatoes, fresh basil leaves, ricotta cheese, and a little of the reserved pasta water. Blend until smooth and creamy, adjusting with more pasta water if needed.
Combine pasta and sauce: In a skillet or large pan over medium heat, toss the cooked pasta with the blended sauce. This ensures that the pasta absorbs the flavors of the sauce. Stir well and adjust the sauce’s thickness by adding more pasta water if necessary.
Serve: Taste your pasta and season it with additional salt and pepper if needed. Serve the pasta hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. This final touch not only adds flavor but also elevates the dish’s presentation.
How to serve Roasted Tomato and Garlic Ricotta Pasta
Serving Roasted Tomato and Garlic Ricotta Pasta is just as important as preparing it. You want to ensure that your dish looks as inviting as it smells. Start by plating the pasta generously onto each plate. You can either mix in a bit of the basil and Parmesan cheese while tossing the pasta or reserve it for garnishing on top.
Consider adding a few whole basil leaves on each plate as a lovely garnish. For a nice contrast in flavor and texture, consider serving with a side salad. A mix of greens drizzled lightly with olive oil and balsamic vinegar can refresh the palate and complement the richness of the pasta. Breadsticks or warm crusty bread also make an excellent addition for soaking up any leftover sauce.
How to store Roasted Tomato and Garlic Ricotta Pasta
If you have leftovers of Roasted Tomato and Garlic Ricotta Pasta, it is essential to store them correctly. Allow the pasta to cool first. Once cooled, you can transfer it to an airtight container. Store it in the refrigerator, where it will keep well for 3 to 4 days.
To reheat, you can either microwave the pasta or warm it gently in a pan over low heat. If the pasta has thickened while being stored, add a splash of water, broth, or olive oil to loosen it up as you reheat. Avoid reheating multiple times, as this can affect the taste and texture of the pasta.
Tips to make Roasted Tomato and Garlic Ricotta Pasta
Use high-quality ingredients: Since this recipe relies heavily on the flavor of the tomatoes and garlic, using ripe, flavorful tomatoes can make a noticeable difference. Fresh garlic also enhances the aroma and taste.
Adjust the consistency: The amount of pasta cooking water you add can greatly impact the sauce’s consistency. Start with a small amount and gradually add more until you reach your desired creaminess.
Baking the garlic: If you’re short on time, you can skip roasting a whole garlic head and just sauté chopped cloves in the olive oil until golden. However, the roasted garlic adds a fantastic depth of flavor.
Variation
Feel free to experiment with this recipe to make it your own. You can add vegetables like spinach, zucchini, or bell peppers for more nutrition and texture. For a protein boost, consider tossing in cooked chicken, shrimp, or even chickpeas. If you love a bit of extra heat, increase the chili flakes or add some chopped fresh chilies. If you prefer a vegan version, you can substitute ricotta with a plant-based ricotta option made from nuts or tofu.
FAQs
Can I use different types of pasta for this recipe?
Yes! You can use any pasta shape you like. Spaghetti, fettuccine, or penne all work well with the sauce. Just make sure to adjust the cooking time based on the type of pasta you choose.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the sauce and cook the pasta separately. Store them in the fridge and combine them just before serving. This way, the flavors will meld together nicely.
Can I freeze Roasted Tomato and Garlic Ricotta Pasta?
Technically yes, but creamy sauces like this one can sometimes change in texture after freezing. If you plan to freeze it, it’s best to freeze the sauce separately and cook the pasta fresh when you’re ready to eat.
With these tips and instructions, you are now ready to create a delicious plate of Roasted Tomato and Garlic Ricotta Pasta that will impress your family and friends! Enjoy the cooking process and the delightful meal that awaits you.
Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Method
- Preheat your oven to 200°C (400°F).
- Halve the tomatoes and place them cut-side up in a baking dish.
- If using a whole garlic head, cut off the top to expose the cloves and place it next to the tomatoes.
- Drizzle tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. After 20 minutes, cover the baking dish with foil and bake for another 10 minutes.
- While the tomatoes and garlic are roasting, bring a pot of salted water to boil.
- Add your pasta and cook according to package instructions, reserving some cooking water before draining.
- After roasting, squeeze the garlic cloves out of their skins into a blender.
- Add the roasted tomatoes, fresh basil leaves, ricotta, and a little reserved pasta water. Blend until smooth and creamy, adjusting with more pasta water if needed.
- In a skillet or large pan over medium heat, toss the cooked pasta with the blended sauce.
- Taste and season with additional salt and pepper as needed.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.