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- 2 cups cherry tomatoes, halved - 3 cloves garlic, unpeeled - 2 tablespoons olive oil - Salt and pepper to taste - 250g (9 oz) pasta of your choice - 1 cup ricotta cheese - 1/4 cup grated Parmesan cheese - Fresh basil leaves for garnish - Zest of 1 lemon Using fresh ingredients is key to great taste. Fresh tomatoes burst with flavor, while ripe garlic adds depth. I suggest using whole milk ricotta for a creamy texture. Look for brands that have minimal additives. For pasta, choose high-quality options like De Cecco or Barilla. These brands cook well and hold the sauce nicely. Invest in good ingredients for the best results. Your dish will shine with this simple choice. This blog post provided a clear guide to making Roasted Tomato and Garlic Ricotta Pasta. We covered the key ingredients, like cherry tomatoes and ricotta cheese, and shared tips for cooking pasta perfectly. I highlighted ways to enhance flavors and avoid common mistakes. You can easily customize this dish with variations to suit your taste. Keep these storage and reheating tips in mind to enjoy leftovers. With fresh ingredients and simple steps, you'll create a delicious meal worth sharing.

Roasted Tomato and Garlic Ricotta Pasta

Satisfy your taste buds with this delightful Roasted Tomato & Garlic Ricotta Pasta recipe! Bursting with flavors, this dish brings together roasted cherry tomatoes, creamy ricotta, and aromatic garlic for a heartwarming meal. Perfect for a cozy dinner or impressing guests, it's easy to make and sure to please. Discover the full recipe and transform your dinner tonight—click to explore!
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Ingredients
  

2 cups cherry tomatoes, halved

3 cloves garlic, unpeeled

2 tablespoons olive oil

Salt and pepper to taste

250g (9 oz) pasta of your choice (spaghetti, fusilli, or penne work great)

1 cup ricotta cheese

1/4 cup grated Parmesan cheese

Fresh basil leaves for garnish

Zest of 1 lemon

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, toss the halved cherry tomatoes and unpeeled garlic cloves with olive oil, salt, and pepper. Spread them out in an even layer.

      Roast in the preheated oven for about 20-25 minutes, until the tomatoes are blistered and juicy, and the garlic is golden and soft. Remove from the oven and let cool for a few minutes.

        While the vegetables roast, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain and set aside.

          Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins into a large bowl. Add the ricotta and Parmesan cheese, and mash the mixture together until smooth. If it's too thick, add a bit of the reserved pasta water to reach your desired consistency.

            Stir in the roasted tomatoes, mixing well to combine.

              Add the cooked pasta to the bowl and toss everything together until the pasta is coated with the ricotta mixture. If needed, add more reserved pasta water to create a creamier sauce.

                Finally, sprinkle lemon zest over the top and gently mix. Adjust seasoning with more salt and pepper if necessary.

                  Serve immediately, garnished with fresh basil leaves.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 4