Roasted Tomato Ricotta Pasta
This Roasted Tomato Ricotta Pasta combines sweet, caramelized tomatoes with creamy ricotta for a comforting and vibrant Italian-inspired dish perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 8 ounces pasta (penne or spaghetti works well)
- 1 cup ricotta cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, add minced garlic, salt, and pepper. Toss to coat evenly.
- Roast tomatoes for 20 minutes, until softened and caramelized.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
- In a large bowl, combine roasted tomatoes (with juices), cooked pasta, ricotta cheese, basil, Parmesan, and remaining 1 tablespoon olive oil.
- Toss gently to combine, adding reserved pasta water as needed to create a creamy sauce.
- Adjust seasoning with salt and pepper to taste, drizzle with balsamic vinegar if using, and serve warm.
Notes
For an extra burst of flavor, garnish with toasted pine nuts or a sprinkle of red pepper flakes before serving.
Find it online: https://cubaqueen.com/roasted-tomato-ricotta-pasta/