Roasted Tomato Pasta
This roasted tomato pasta is a cozy, flavor-packed dish that combines sweet blistered tomatoes, creamy ricotta, garlic, and fresh herbs for a simple yet indulgent meal.
Ingredients
Scale
- 2 pints cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 12 ounces spaghetti
- 1 cup ricotta cheese
- 1/4 cup fresh basil or parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss cherry tomatoes and minced garlic with olive oil, salt, and pepper. Spread on the baking sheet.
- Roast for 20–25 minutes, until tomatoes are blistered and slightly caramelized.
- Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large bowl, combine the roasted tomatoes and cooked pasta with a splash of pasta water.
- Toss gently to coat the pasta, adding more pasta water as needed for consistency.
- Gently swirl in ricotta cheese, add fresh herbs, and sprinkle with red pepper flakes.
- Serve warm and enjoy.
Notes
- Use ripe cherry tomatoes for the sweetest flavor.
- Whole-milk ricotta creates a richer, creamier texture.
- Don’t skip salting your pasta water—it boosts flavor.
Find it online: https://tastyze.com/roasted-tomato-pasta/