Description
Creamy ricotta pasta featuring sweet roasted tomatoes and mellow garlic for a rich, comforting flavor. This recipe delivers a satisfying dinner with minimal effort.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces spaghetti or penne pasta
- 1 cup whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 tablespoon lemon juice
- 1/2 cup reserved pasta water
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Place halved cherry tomatoes on the sheet. Drizzle with olive oil. Sprinkle with minced garlic, oregano, salt, and black pepper. Toss everything to coat.
- Roast for 20–25 minutes until tomatoes soften and caramelize at the edges.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, 9–11 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a medium bowl, stir together ricotta, Parmesan, basil, and lemon juice until smooth.
- Return the drained pasta to the warm pot. Add the roasted tomatoes along with their pan juices.
- Stir in the ricotta mixture and toss until the pasta is evenly coated. Add reserved pasta water gradually if you need to loosen the sauce.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice.
- Serve immediately topped with more basil or Parmesan if you wish.
Notes
- Use whole-milk ricotta for the creamiest sauce texture.
- Reserve the pasta water; it is key for creating a smooth, emulsified sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: Italian-American