What are the ingredients for roasted tomato and garlic ricotta pasta?

You’ll need cherry tomatoes, garlic, olive oil, pasta, ricotta cheese, salt, and pepper. Fresh basil adds a lovely touch at the end.

How do you make roasted tomato and garlic ricotta pasta?

Start by roasting the tomatoes and garlic, then cook the pasta. Mix everything together with ricotta, adding reserved pasta water for creaminess.

What can I serve with roasted tomato and garlic ricotta pasta?

This pasta pairs well with a simple green salad and garlic bread. A light white wine also complements the dish nicely.

Can I use fresh tomatoes instead of roasted for this pasta?

You can use fresh tomatoes, but roasting them enhances their sweetness and flavor. Roasting is highly recommended for the best taste.

How long does it take to roast tomatoes for pasta?

Roasting tomatoes typically takes about 20-25 minutes at 400°F (200°C). You'll know they're ready when they're blistered and juicy.

Is roasted tomato and garlic ricotta pasta vegetarian?

Yes, this dish is completely vegetarian, making it a great option for meatless meals.

What type of pasta works best for this recipe?

Spaghetti or penne work well for this recipe, but you can use your favorite pasta type.

Can I prepare roasted tomato and garlic ricotta pasta in advance?

You can prep the roasted tomatoes and garlic ahead of time, but it's best to mix everything just before serving for optimal taste.

Roasted Tomato and Garlic Ricotta Pasta Recipe

Name: Roasted Tomato and Garlic Ricotta Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pound cherry tomatoes; 3 tablespoons olive oil; 4 cloves garlic, minced; 8 ounces pasta (spaghetti or penne work well); 1 cup ricotta cheese; Salt and pepper to taste; Fresh basil leaves for garnish

Ingredients

Scale

1 pound cherry tomatoes
3 tablespoons olive oil
4 cloves garlic, minced
8 ounces pasta (spaghetti or penne work well)
1 cup ricotta cheese
Salt and pepper to taste
Fresh basil leaves for garnish

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Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper until well coated.
Spread the tomatoes on a baking sheet and roast for 20-25 minutes, until they are blistered and juicy.
While the tomatoes roast, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
Once the tomatoes are done, combine them in a large bowl with the cooked pasta and ricotta. Mix well, adding reserved pasta water as needed to reach desired creaminess.
Serve immediately, garnished with fresh basil leaves.

Prep Time: 10
Cook Time: 25