Description
Creamy roasted tomato ricotta pasta with basil and Parmesan, ready in 40 minutes.
Ingredients
450 g vine or ripe tomatoes (halved)
1 small garlic head (or 4 large cloves), unpeeled
30 ml olive oil
Salt & pepper to taste
225 g pasta (spaghetti or fettuccine)
240 ml reserved pasta water
½ tsp chili flakes (optional)
120 g ricotta cheese
Fresh basil leaves
Grated Parmesan + extra basil for serving
Instructions
1. Preheat oven to 200 °C (400 °F). Place halved tomatoes and garlic on tray, drizzle with olive oil, season.
2. Roast 20 min uncovered, then 10 min covered until soft.
3. Cook pasta to al dente; reserve 1 cup pasta water.
4. Blend roasted tomatoes, garlic, basil, chili flakes, ricotta, and ¼ cup pasta water until smooth.
5. Toss pasta with sauce in skillet, adding water if needed.
6. Season and serve with basil and Parmesan.
Notes
Use whole-milk ricotta for creaminess.
Store sauce up to 2 days in fridge or freeze for 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven + Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 240