Description
A comforting and creamy pasta dish featuring roasted cherry tomatoes and garlic combined with ricotta cheese, tossed with perfectly cooked pasta and garnished with fresh basil for a fresh finish.
Ingredients
Vegetables and Herbs
- 1 pound cherry tomatoes
- 4 cloves garlic, minced
- Fresh basil leaves for garnish
Pantry Items
- 3 tablespoons olive oil
- Salt and pepper to taste
Pasta and Dairy
- 8 ounces pasta (spaghetti or penne work well)
- 1 cup ricotta cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Toss Tomatoes and Garlic: In a large bowl, combine the cherry tomatoes with olive oil, minced garlic, salt, and pepper. Toss thoroughly until the tomatoes are evenly coated with the seasoning and oil.
- Roast Tomatoes: Spread the seasoned tomatoes evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, until the tomatoes are blistered and juicy.
- Cook Pasta: While the tomatoes are roasting, cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- Combine Ingredients: In a large mixing bowl, combine the roasted tomatoes, cooked pasta, and ricotta cheese. Mix well, gradually incorporating the reserved pasta water to achieve your preferred creamy consistency.
- Serve: Serve the pasta immediately, garnished with fresh basil leaves for added aroma and flavor.
Notes
- Reserve pasta water to help create a luscious sauce when mixing pasta and ricotta.
- Use fresh garlic for the best flavor, but roasted garlic can be substituted for a milder taste.
- Feel free to use gluten-free pasta if needed for dietary preferences.
- Fresh basil adds a bright, herbal element; you can substitute with fresh parsley if preferred.
- Adjust salt and pepper according to your taste preferences.
