Why Make This Recipe
Roasted Tomato and Garlic Ricotta Pasta is not just any ordinary pasta dish; it is a delicious blend of flavors that brings the taste of summer right to your plate. Tomatoes are the star of this recipe. They provide a sweet and tangy base that complements the creamy richness of ricotta cheese. Significantly, roasting the tomatoes and garlic enhances their natural sweetness and gives them a deeper flavor.
This recipe is easy and quick, making it perfect for weeknight dinners or casual gatherings. You only need a few ingredients, which makes shopping simple. Plus, it’s a great way to use fresh, ripe tomatoes, especially during the summer months when they are at their best.
Another significant aspect of this dish is its versatility. You can adjust the seasoning, choose your favorite type of pasta, and even add meat or vegetables if you desire. It’s perfect for both vegetarian diets and meat lovers. Whether you’re cooking for your family, friends, or just for yourself, this recipe will surely impress with its rich flavors and beautiful presentation.
How to Make Roasted Tomato and Garlic Ricotta Pasta
Making Roasted Tomato and Garlic Ricotta Pasta is straightforward. Follow these simple steps, and you’ll have a delightful meal ready in no time.
Ingredients
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chili flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Directions
Preheat Your Oven
Start by preheating your oven to 200°C (400°F). This is crucial for roasting the tomatoes and garlic properly.Prepare the Tomatoes and Garlic
Cut the ripe tomatoes in half. Place them cut-side up in a baking dish. Take a small whole garlic head (or 4 large garlic cloves) and cut off the top. Place the garlic next to the tomatoes in the baking dish.Add Seasoning and Oil
Drizzle olive oil generously over the tomatoes and garlic. Then, sprinkle salt and pepper to taste. This will enhance the flavors as they roast.Roast in the Oven
Place the baking dish in the oven and roast for about 20 minutes. After that, cover the baking dish with foil and roast for another 10 minutes. This step will soften the tomatoes and garlic, making them perfect for blending.Cook the Pasta
While the tomatoes and garlic are roasting, bring a pot of salted water to a boil. Cook the pasta according to the package instructions. Be sure to reserve about 240 ml (1 cup) of pasta cooking water before draining the pasta.Blend the Sauce
Once the garlic and tomatoes are roasted and cooled slightly, squeeze the roasted garlic into a blender. Add the roasted tomatoes, fresh basil leaves, chili flakes (if you like a bit of heat), and ricotta cheese. Blend everything together until smooth. This creamy sauce will coat the pasta beautifully.Combine Pasta and Sauce
In a large skillet, combine the blended sauce with the cooked pasta. Stir everything together. If the sauce is too thick, add some of the reserved pasta cooking water until you reach the desired consistency.Serve
Adjust the seasoning if necessary. Serve the pasta warm, garnished with fresh basil leaves and grated parmesan cheese. Enjoy the delightful flavors of your homemade dish!
How to Serve Roasted Tomato and Garlic Ricotta Pasta
When serving your Roasted Tomato and Garlic Ricotta Pasta, presentation is essential. Use large plates or pasta bowls for a beautiful display.
Garnish
Sprinkle grated parmesan cheese over the top for an extra layer of flavor. Add fresh basil leaves as a colorful garnish. This not only looks appealing but also adds freshness.Side Dishes
To complete the meal, serve your pasta with complementary side dishes. A simple green salad dressed with olive oil and lemon juice pairs well. Garlic bread is another great option to soak up the melted cheese and sauce.Wine Pairing
If you enjoy wine, consider pairing your dinner with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc. This will enhance the experience and elevate your dish.
How to Store Roasted Tomato and Garlic Ricotta Pasta
Storing leftovers properly is important to maintain freshness and flavor. Here’s how to do it:
Cool Down
Allow the pasta to cool to room temperature before storing. This avoids condensation, which can make the pasta soggy.Use Airtight Containers
Transfer the pasta to an airtight container. This will keep it fresh in the fridge. Be sure not to leave any air inside the container to avoid spoilage.Refrigerate
Store the container in the refrigerator. The pasta should be eaten within 3 to 4 days for best quality.Reheating
When you’re ready to eat the leftovers, reheat the pasta on the stovetop. Add a splash of water or olive oil to keep it from drying out. You can also reheat it in the microwave, covering it with a damp paper towel to keep it moist.
Tips to Make Roasted Tomato and Garlic Ricotta Pasta
Choose Good Quality Ingredients
For the best flavor, opt for fresh, ripe tomatoes. High-quality olive oil also makes a significant difference in taste.Adjust Spiciness
If you like it spicy, feel free to add more chili flakes. You can even add crushed red pepper or fresh chopped chili for a stronger kick.Add Vegetables
Feel free to include other vegetables in the roasting pan, such as bell peppers or zucchini, for added nutrition and flavor.Make It Creamier
If you like a creamier sauce, you can add more ricotta cheese or even a splash of heavy cream when blending.Use Different Cheeses
Experiment with different cheeses like goat cheese, feta, or even mozzarella for a unique twist on the dish.
Variation
If you want to switch things up, consider these variations:
Add Grilled Chicken or Shrimp
For a protein boost, add grilled chicken or sautéed shrimp. This makes the dish heartier and more filling.Vegan Option
To make this dish vegan, substitute the ricotta with a dairy-free cheese or pureed tofu mixed with nutritional yeast for a similar texture and taste.Different Herbs
Instead of basil, try using different herbs like parsley or thyme for a change in flavor profile.
FAQs
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes if fresh ones are not available. Fire-roasted canned tomatoes work nicely for a similar flavor.
Can I prepare the sauce ahead of time?
Absolutely! The sauce can be made ahead and stored in the refrigerator for up to three days. Simply reheat it when you’re ready to serve.
What if I don’t have ricotta cheese?
If you don’t have ricotta cheese, you can substitute it with cottage cheese, cream cheese, or even a blend of Greek yogurt for a similar creamy texture.
How can I make this dish gluten-free?
To make this dish gluten-free, just use your favorite gluten-free pasta. There are many options available now that cook similarly to traditional pasta.
Can I freeze the roasted tomato and garlic sauce?
Yes, you can freeze the sauce. Allow it to cool, then transfer it to a freezer-safe container. It will last for about 2 to 3 months in the freezer. Just thaw and reheat when you’re ready to use it.
Roasted Tomato and Garlic Ricotta Pasta is simple yet packed with flavor, making it a go-to dish for any occasion. Enjoy making and sharing this delightful recipe!
Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Method
- Preheat your oven to 200°C (400°F).
- Cut the ripe tomatoes in half and place them cut-side up in a baking dish.
- Cut off the top of the garlic head and place it next to the tomatoes in the baking dish.
- Drizzle olive oil over the tomatoes and garlic, and sprinkle with salt and pepper.
- Place the baking dish in the oven and roast for about 20 minutes.
- Cover the baking dish with foil and roast for another 10 minutes.
- While the tomatoes and garlic are roasting, bring a pot of salted water to a boil.
- Cook the pasta according to package instructions, reserving about 240 ml (1 cup) of pasta cooking water before draining.
- Once roasted and cooled slightly, squeeze the garlic into a blender with roasted tomatoes, fresh basil, chili flakes, and ricotta cheese.
- Blend until smooth.
- In a large skillet, combine the blended sauce with the cooked pasta.
- If the sauce is too thick, add reserved pasta cooking water until desired consistency is reached.
- Adjust seasoning if necessary, serve warm garnished with fresh basil and grated parmesan.