Description
A delightful pasta dish with sweet roasted cherry tomatoes, creamy ricotta, and aromatic garlic, perfect for any occasion.
Ingredients
Scale
- 500 g cherry tomatoes
- 1 bulb of garlic
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 400 g pasta of your choice (such as spaghetti, fettuccine, or penne)
- 250 g ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- Zest of 1 lemon
Instructions
- Preheat your oven to 200°C (392°F).
- Wash and dry the cherry tomatoes and place them on a baking sheet.
- Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and add to the baking sheet.
- Drizzle cherry tomatoes with olive oil and season with salt and pepper.
- Roast in the oven for about 25-30 minutes.
- Cook the pasta in salted boiling water, reserving 1 cup of pasta water.
- Once roasted, squeeze roasted garlic from skins and mash in a bowl.
- In a large pan, combine ricotta, Parmesan, roasted garlic, red pepper flakes, and 1/2 cup pasta water to create a sauce.
- Add cooked pasta, stirring to coat well. Adjust consistency with reserved pasta water.
- Fold in roasted tomatoes and adjust seasoning before serving with fresh basil and Parmesan.
Notes
Serve with a side salad or garlic bread. Best when pasta is freshly made.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg