Italian Garlic Pasta with Roasted Tomatoes
A delightful pasta dish featuring roasted cherry tomatoes, creamy ricotta, and fragrant garlic, perfect for weeknight dinners or special occasions.
Ingredients
Pasta and Sauce
- 8 oz pasta (e.g., spaghetti or penne)
- 1 cup ricotta cheese
- 2 cups cherry tomatoes, halved Roasting enhances sweetness.
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional) Adds flavor and visual appeal.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss the halved cherry tomatoes and minced garlic together with olive oil, salt, and pepper.
Roasting
- Place the dish in the oven and roast the tomatoes for about 20 minutes until softened and caramelized.
Cooking Pasta
- While roasting, cook the pasta according to package instructions until al dente, then drain, reserving some pasta water.
Combining and Serving
- In a large bowl, mix the cooked pasta with the roasted tomatoes and garlic.
- Add the ricotta cheese and reserved pasta water gradually until reaching desired creaminess.
- Taste and add additional salt and pepper as needed.
- Serve warm, garnished with fresh basil if desired.
Notes
Avoid overcooking the pasta for the best texture. Use fresh ingredients for optimal flavor. Leftovers can be stored in an airtight container and refrigerated for 3-4 days. Reheat with a little olive oil or water to prevent drying out.