Elevate your weeknight dinners with this Roasted Tomato and Garlic Ricotta Pasta. This delightful recipe combines the sweet, caramelized flavor of roasted cherry tomatoes with the creamy richness of ricotta cheese. Infused with roasted garlic, this dish is a perfect balance of simplicity and flavor.
Ingredients:
1 lb (450g) pasta (spaghetti, rigatoni, or penne)
1 whole garlic bulb
2 pints cherry tomatoes
1 tablespoon olive oil
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil, chopped (for garnish)
Directions:
Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Roast Tomatoes and Garlic: Spread the cherry tomatoes on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Slice the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and place it on the baking sheet. Roast for 25-30 minutes, or until the tomatoes burst and the garlic becomes soft and fragrant.
Cook the Pasta: While the tomatoes and garlic roast, cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
Prepare the Sauce: Squeeze the roasted garlic cloves from their skins and mash them with a fork. In a large bowl, combine the mashed garlic with ricotta cheese and Parmesan cheese. Gradually add the reserved pasta water, a little at a time, to create a creamy sauce.
Combine: Toss the cooked pasta with the ricotta sauce, then gently fold in the roasted tomatoes. Season with red pepper flakes (if using), additional salt, and pepper to taste.
Serve: Garnish with fresh basil and an extra sprinkle of Parmesan cheese before serving.
Serving Tips:
Garnish for Presentation: Garnish with freshly chopped basil and an extra sprinkle of grated Parmesan cheese for a touch of color and added flavor. A drizzle of extra virgin olive oil can also enhance the richness of the dish.
Pairing Suggestions: This pasta pairs beautifully with a simple side salad, such as a mixed greens salad with a light vinaigrette, and a crusty piece of garlic bread for a complete meal.
Serving Temperature: While this pasta is delicious served warm, it can also be enjoyed at room temperature. For the best texture and flavor, serve it shortly after preparation.
Storage Tips:
Refrigeration: Store any leftover pasta in an airtight container in the refrigerator. It should keep well for up to 3 days. The flavors will continue to meld together, making the leftovers even tastier!
Reheating: To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water or a bit more olive oil to loosen the sauce if needed. You can also reheat it in the microwave, covered, for 1-2 minutes, stirring halfway through.
Freezing: If you want to freeze leftovers, do so within 2 hours of cooking. Place the pasta in a freezer-safe container or bag and store it for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat as directed.
Avoid Overcooking: If reheating, be careful not to overcook the pasta, as it can become mushy. Heat just until warmed through to maintain the best texture.
Related Recipes:
- Roasted Tomato Basil Soup
- Roasted Garlic Butter Parmesan Potatoes
- Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
FAQs:
Can I use a different type of cheese instead of ricotta?
Yes, you can substitute ricotta with other cheeses like cream cheese, cottage cheese, or mascarpone for a different flavor profile. Keep in mind that each cheese will slightly alter the texture and richness of the sauce.
How can I make this recipe gluten-free?
To make this Roasted Tomato and Garlic Ricotta Pasta gluten-free, simply use gluten-free pasta. The rest of the recipe is naturally gluten-free, but always check labels on any packaged ingredients to ensure they meet your dietary needs.
Can I add vegetables or proteins to this dish?
Absolutely! You can enhance this pasta by adding vegetables like spinach, bell peppers, or mushrooms, or proteins such as grilled chicken, shrimp, or bacon. Add these ingredients during the final mixing stage to ensure they are well incorporated.
How can I adjust the recipe for a smaller or larger serving size?
To adjust the recipe, simply scale the quantities of ingredients proportionally. For example, if you want to make half the recipe, use 1/2 lb of pasta, 1 pint of cherry tomatoes, and so on. For larger quantities, double the amounts accordingly. Ensure you adjust cooking times as needed, especially for roasting and boiling pasta.
Conclusion:
This Roasted Tomato and Garlic Ricotta Pasta is not just a quick and easy meal but also a comforting dish that’s sure to impress. Perfect for busy weeknights or a casual dinner with friends, this recipe brings together fresh ingredients and rich flavors for a meal that’s both satisfying and delicious. Enjoy!
📖 Recipe:
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Roasted Tomato and Garlic Ricotta Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta is a delectable blend of caramelized cherry tomatoes and creamy ricotta cheese, infused with roasted garlic. Perfect for a weeknight dinner, this easy-to-make dish offers a light yet rich flavor profile that’s both satisfying and flavorful. Ready in under 40 minutes, it’s an ideal choice for a quick and comforting meal.
Ingredients
1 lb (450g) pasta (spaghetti, rigatoni, or penne)
2 pints cherry tomatoes
1 whole garlic bulb
1 tablespoon olive oil
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Tomatoes and Garlic: Spread cherry tomatoes on the baking sheet. Drizzle with olive oil and season with salt and pepper. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on the baking sheet. Roast for 25-30 minutes until tomatoes burst and garlic is soft.
- Cook Pasta: While roasting, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Prepare Sauce: Squeeze roasted garlic cloves from their skins and mash. In a bowl, mix mashed garlic with ricotta and Parmesan cheese, adding reserved pasta water to create a creamy sauce.
- Combine: Toss cooked pasta in the ricotta sauce, then gently fold in roasted tomatoes. Season with red pepper flakes, salt, and pepper to taste.
- Serve: Garnish with fresh basil and an extra sprinkle of Parmesan before serving.
Notes
For a spicier kick, adjust the amount of red pepper flakes or add a pinch of crushed red pepper.
Customize by adding vegetables or proteins like spinach or grilled chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting, Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
