Description
Creamy roasted tomato garlic ricotta pasta offers bold flavors quickly. Tender pasta coats caramelized tomatoes and smooth ricotta for a simple dinner.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 4 cloves garlic, smashed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces penne pasta
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh lemon juice
- Reserved pasta water, as needed
Instructions
- Preheat your oven to 400°F.
- Spread halved cherry tomatoes and smashed garlic on a baking sheet.
- Drizzle with olive oil, then season with oregano, salt, and pepper.
- Toss to coat evenly and roast 20 minutes until tomatoes soften and juices release.
- Meanwhile, boil salted water in a large pot and cook penne according to package directions, about 10 minutes.
- Reserve 1/2 cup pasta water, then drain pasta and return it to the pot over low heat.
- Remove tomatoes from the oven and mash lightly with a fork to burst them.
- Add roasted tomatoes with juices to the pasta.
- Mix ricotta, Parmesan, basil, and lemon juice in a separate bowl.
- Stir the ricotta mixture into the pasta until creamy, adding reserved pasta water 1 tablespoon at a time for desired sauce consistency.
- Taste and adjust salt or pepper.
- Serve right away.
Notes
- Fresh basil and lemon juice brighten the final dish.
- Use whole milk ricotta for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Bake and Boil
- Cuisine: Italian-American