Zesty Roasted Tomato and Garlic Ricotta Pasta You’ll Love

This Roasted Tomato and Garlic Ricotta Pasta is a delightful meal that combines rich flavors and quick prep, perfect for busy weeknights.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 460

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

500 grams Tomatoes Use ripe, juicy tomatoes.
1 whole Garlic Roasting mellows the flavor.
250 grams Ricotta Cheese Can substitute with cream cheese or cottage cheese.
2 tablespoons Olive Oil Use extra virgin for richer flavor.
1 teaspoon Salt
1 teaspoon Pepper

For the Pasta

300 grams Pasta Choose your favorite type.

For Garnishing

1 bunch Fresh Basil Use dried basil if fresh isn't available.
1 teaspoon Chili Flakes Optional for heat.

Equipment

Oven
Baking Dish
Blender
large pot
skillet

Method

Preparation Steps

Preheat the oven to 200°C (400°F).
Halve the ripe tomatoes and arrange cut side up in a baking dish. Add a whole head of garlic to the dish.
Drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes until blistered.
Cook pasta in salted boiling water until al dente. Reserve 1 cup of cooking water before draining.
Blend roasted garlic, tomatoes, fresh basil, ricotta, and reserved pasta water until smooth.
Toss the drained pasta with the blended sauce and adjust consistency with reserved pasta water if needed.
Serve garnished with fresh basil and parmesan cheese.

Nutrition

Serving: 1servingCalories: 460kcalCarbohydrates: 50gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-5 days. For longer storage, freeze for up to 2 months.

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