Description
A cozy dish featuring roasted tomatoes and garlic mixed with creamy ricotta cheese, perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 pound (450 g) cherry tomatoes
- 5–6 cloves of garlic
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh basil leaves (optional, for garnish)
- Grated parmesan cheese (optional, for serving)
- Pasta of your choice (spaghetti, penne, or fusilli)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cherry tomatoes and garlic cloves with olive oil, salt, and pepper in a large bowl. Spread them evenly on a baking sheet. Roast for about 20-25 minutes, or until the tomatoes are beautifully caramelized and the garlic is soft and fragrant.
- Cook your pasta according to package instructions until al dente. Make sure to reserve a little pasta water to help combine everything later.
- Combine the cooked pasta with the roasted tomatoes and garlic in a large mixing bowl. Add the creamy ricotta cheese, stirring gently to incorporate everything. Feel free to add a splash of the reserved pasta water to achieve your desired creamy consistency!
- Serve your glorious creation topped with fresh basil and a sprinkle of grated parmesan cheese, if desired.
Notes
Make ahead by roasting tomatoes and garlic in advance. Leftovers can be stored for up to four days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg