Roasted Tomato Garlic Ricotta Pasta (Print Version)
# Ingredients:
→ Produce
01 -
500 g cherry tomatoes, halved
02 -
4 cloves garlic, minced
03 -
1/4 cup fresh basil leaves, chopped
04 -
1 tablespoon lemon juice
→ Pantry
05 -
1 tablespoon olive oil
06 -
1 teaspoon dried oregano
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Dairy
09 -
250 g ricotta cheese
10 -
50 g grated Parmesan cheese
→ Pasta
11 -
340 g dried pasta (spaghetti or penne)
# Instructions:
01 -
Preheat oven to 200°C.
02 -
Cut cherry tomatoes in half and arrange cut side up on a baking tray.
03 -
Drizzle olive oil over the tomatoes. Sprinkle with minced garlic, dried oregano, salt, and black pepper. Toss to coat evenly.
04 -
Roast in preheated oven for 20–25 minutes or until softened and slightly caramelized.
05 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, approximately 9–11 minutes.
06 -
While pasta cooks, combine ricotta cheese, grated Parmesan cheese, chopped basil, and lemon juice in a bowl. Mix until smooth.
07 -
Before draining, reserve 120 ml of the pasta cooking water.
08 -
Drain pasta and return to the cooking pot to keep warm.
09 -
Once roasted, remove tomatoes from the oven and gently press with the back of a spoon to release their juices.
10 -
Add roasted tomatoes and their juices to the pasta. Pour over the ricotta mixture and toss until thoroughly combined.
11 -
If sauce is too thick, gradually add reserved pasta water until the desired texture is achieved.
12 -
Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Serve immediately, garnished with extra basil or Parmesan if desired.
# Notes:
01 -
For deeper flavors, allow the roasted tomatoes to cool slightly before combining with pasta.
02 -
Whole wheat pasta may be substituted for additional fiber.