Description
Dive into this delightful pasta dish featuring roasted tomatoes, creamy ricotta, and aromatic garlic, perfect for a cozy meal.
Ingredients
Scale
- 450 g ripe medium vine tomatoes
- 1 small whole garlic head
- 30 ml olive oil
- Salt and pepper, to taste
- 225 g pasta
- 120 g ricotta cheese
- Fresh basil leaves
- Grated parmesan cheese, for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Place halved tomatoes and top-cut garlic in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Roast for 20 minutes, then cover with foil and bake for an additional 10 minutes.
- Boil salted water and cook pasta al dente; reserve around 240 ml of cooking water before draining.
- Blend roasted garlic cloves, tomatoes, basil, ricotta, and reserved pasta water until smooth.
- In a skillet, toss pasta with the sauce over medium heat; add more reserved water if needed.
- Taste and adjust seasoning; serve garnished with basil and grated Parmesan.
Notes
For a make-ahead option, prep the roasted tomatoes and garlic the day before and store in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg