Description

This creamy and flavorful pasta dish features roasted cherry tomatoes, caramelized garlic, and a luscious ricotta sauce. It’s a simple yet gourmet meal, perfect for weeknights or a cozy dinner.

Ingredients

Units Scale

For the Roasted Tomatoes:

2 cups cherry tomatoes, halved
4 cloves garlic, minced
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano

For the Ricotta Sauce:

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup pasta water (reserved)
1/2 tsp red pepper flakes (optional)
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

For the Pasta:

12 oz pasta (spaghetti, penne, or rigatoni)
1 tbsp olive oil
Fresh basil, for garnish
Extra Parmesan, for serving

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Instructions

Roast the Tomatoes:
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes with olive oil, garlic, salt, pepper, and oregano on a baking sheet.
- Roast for 20-25 minutes until tomatoes are blistered and caramelized.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions.
- Reserve ¼ cup of pasta water before draining.
Prepare the Ricotta Sauce:
- In a bowl, mix ricotta, Parmesan, red pepper flakes, lemon juice, salt, and black pepper.
- Stir in reserved pasta water to create a creamy sauce.
Assemble the Dish:
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add cooked pasta and roasted tomatoes with their juices. Toss to combine.
- Stir in the ricotta mixture and mix until evenly coated.
Serve:
- Top with fresh basil and extra Parmesan.
- Serve warm and enjoy!

Notes

Use whole-milk ricotta for the creamiest texture.
Swap cherry tomatoes for grape tomatoes if preferred.
Add grilled chicken or shrimp for extra protein.