Ingredients
- 2 cups cherry or grape tomatoes
- 6–8 whole garlic cloves, skin on
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 12 ounces pasta (rigatoni, penne, or spaghetti)
- 3/4 cup whole milk ricotta cheese
- 2 tablespoons fresh basil or parsley, chopped
- Freshly grated Parmesan cheese (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cherry tomatoes and garlic cloves (with skins) in olive oil, salt, pepper, and red pepper flakes. Spread evenly on the baking sheet.
- Roast for 25–30 minutes until tomatoes are blistered and garlic is soft and golden.
- Meanwhile, cook pasta according to package instructions. Reserve 1 cup of pasta water and drain.
- Squeeze roasted garlic from skins into a large bowl and mash gently. Add ricotta cheese and mix well.
- Add roasted tomatoes and cooked pasta to the bowl. Toss everything together, adding pasta water as needed to loosen and cream the sauce.
- Top with fresh herbs and optional Parmesan. Serve warm.
Notes
- Use whole milk ricotta for the best texture.
- Reserve pasta water to adjust sauce consistency.
- Vegetarian-friendly when using Parmesan without animal rennet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
