Experience the ultimate satisfaction with our Roasted Tomato and Garlic Ricotta Pasta, a savory blend of oven-roasted tomatoes, creamy ricotta cheese, and aromatic garlic. This easy pasta dish is perfect for those craving the comforts of Italian cuisine without the fuss.
Ingredients
Scale:
2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
12 oz linguine or spaghetti
4 cloves garlic, minced
2 tablespoons olive oil
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh basil leaves, roughly torn
Salt and pepper to taste
Extra Parmesan cheese and fresh basil leaves for serving
Instructions
Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper. Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Lower the heat and add the drained pasta back into the pot along with the roasted tomatoes. Toss them carefully to combine.
Gently fold in the ricotta cheese, Parmesan cheese, and reserved pasta water, a little at a time, until you reach your desired sauce consistency.
Stir in the red pepper flakes (if using), and season with additional salt and pepper to taste. Toss in the fresh basil leaves just before serving.
