Tomato and Garlic Ricotta Pasta is a delicious and easy dish that brings together the fresh flavors of roasted tomatoes and garlic with creamy ricotta cheese. This recipe is perfect for a quick weeknight dinner or a cozy meal with friends. The combination of ingredients creates a satisfying and comforting pasta that everyone will love.
Table of Contents
Why Make This Recipe
There are many reasons to make Tomato and Garlic Ricotta Pasta. First, it is simple enough for beginners but delicious enough to impress seasoned cooks. The dish uses fresh ingredients, making it a healthy option for family meals. Plus, it can be whipped up in under an hour, making it a great choice for busy weekdays. Finally, the creamy ricotta mixed with roasted garlic and juicy tomatoes gives this pasta real depth of flavor, making each bite a joy.
How to Make Tomato and Garlic Ricotta Pasta
Ingredients:
- 2 cups cherry tomatoes or grape tomatoes
- 1 bulb garlic (top sliced off to expose cloves)
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- Salt and pepper to taste
- Fresh basil for garnish
- Pasta of choice
Directions:
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes and the garlic bulb in a baking dish. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 20-25 minutes or until the tomatoes are blistered and the garlic is soft.
- While the tomatoes and garlic are roasting, cook the pasta according to the package instructions.
- Once roasted, squeeze the garlic out of its skin into a bowl and mash it together with the ricotta cheese.
- Drain the pasta and combine it with the roasted tomatoes and garlic ricotta mixture.
- Toss to combine and serve warm, garnished with fresh basil.
How to Serve Tomato and Garlic Ricotta Pasta
Serve Tomato and Garlic Ricotta Pasta warm, right out of the pot. It’s excellent on its own, but you can also pair it with a simple green salad or some garlic bread for a more filling meal. A sprinkle of grated Parmesan or a dash of red pepper flakes can add even more flavor if you like.
How to Store Tomato and Garlic Ricotta Pasta
Store any leftovers in an airtight container in the fridge. It should be eaten within 3-4 days for the best flavor and freshness. When you are ready to eat, simply reheat it on the stove or in the microwave until warmed through. You might want to add a splash of olive oil or a little water to keep it from getting dry.
Tips to Make Tomato and Garlic Ricotta Pasta
- Make sure to roast the tomatoes until they are blistered for the best flavor.
- You can use any pasta type you like, such as spaghetti, penne, or fusilli.
- Feel free to add some cooked chicken or shrimp for extra protein.
- Experiment with different herbs like oregano or thyme for added flavor.
Variation
For a twist on the original dish, try adding spinach or kale in the last few minutes of cooking the pasta. This adds extra nutrition and a pop of color to your meal.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes, but the roasted flavor from fresh tomatoes really enhances the dish.
2. Is there a dairy-free option for this recipe?
Yes! You can use a dairy-free ricotta alternative made from nuts or tofu, and the dish will still be delicious.
3. What type of pasta works best?
Any pasta will work! Choose your favorite or whatever you have on hand, such as spaghetti, fettuccine, or penne.
Feel free to get creative and make this recipe your own! Happy cooking!
Tomato and Garlic Ricotta Pasta
Ingredients
Main Ingredients
- 2 cups cherry tomatoes or grape tomatoes
- 1 bulb garlic (top sliced off to expose cloves)
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- Salt and pepper to taste
- Fresh basil for garnish
- Pasta of choice
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes and the garlic bulb in a baking dish. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 20-25 minutes or until the tomatoes are blistered and the garlic is soft.
Cooking
- While the tomatoes and garlic are roasting, cook the pasta according to the package instructions.
- Once roasted, squeeze the garlic out of its skin into a bowl and mash it together with the ricotta cheese.
- Drain the pasta and combine it with the roasted tomatoes and garlic ricotta mixture.
- Toss to combine and serve warm, garnished with fresh basil.
