Description
Creamy roasted tomato and garlic ricotta pasta with fresh basil and a touch of chili flakes. This comforting vegetarian dish is easy to prepare and packed with rich, balanced flavor.
Ingredients
450 g ripe medium vine tomatoes, halved
1 small whole garlic head
30 ml olive oil
Salt and pepper to taste
225 g pasta
Pasta cooking water as needed
1/2 tsp chilli flakes
120 g ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese for serving
Fresh basil leaves for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Place the halved tomatoes in a baking dish. Slice the top off the garlic head and place it beside the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 20 minutes, then cover with foil and roast for another 10 minutes until softened and slightly caramelized.
- Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- Squeeze the roasted garlic cloves into a blender. Add the roasted tomatoes, basil, chilli flakes, ricotta, and 1/4 cup reserved pasta water.
- Blend until smooth and creamy.
- Transfer the sauce to a skillet over medium heat and toss with the cooked pasta, adding more pasta water as needed to reach the desired consistency.
- Taste and adjust seasoning.
- Serve with grated parmesan and fresh basil leaves.
Notes
Add spinach for extra color and nutrition.
Use whole wheat pasta for a heartier meal.
Grilled chicken can be added for extra protein.
Substitute ricotta with mascarpone for a richer sauce.
Increase or reduce chilli flakes to adjust spice level.
Roasted red peppers add a subtle smoky flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of water or milk to loosen the sauce.
The sauce can be frozen for up to 2 months and thawed overnight before use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
