Description
A comforting pasta dish featuring roasted tomatoes and creamy ricotta, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (such as spaghetti or penne)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Cut the cherry tomatoes in half and scatter them on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, oregano, salt, and pepper. Toss to coat.
- Roast the tomatoes for 20-25 minutes until soft and caramelized.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions (9-11 minutes) until al dente.
- In a bowl, mix ricotta cheese, Parmesan cheese, basil, and lemon juice.
- Reserve 1/2 cup of pasta water, then drain the pasta and return it to the pot. Add roasted tomatoes (with their juices) and the ricotta mixture. Toss until combined, adding reserved pasta water as needed for creaminess.
- Adjust seasoning to taste and serve immediately, garnished with extra basil or Parmesan if desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. This dish can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, ricotta, roasted tomatoes, comfort food, vegetarian