Roasted Tomato, Garlic, and Ricotta Pasta

5 from 2 votes

Roasted Tomato, Garlic, and Ricotta Pasta

This 30 minute roasted tomato, garlic, and ricotta pasta is the perfect weeknight dinner when you're craving comfort food with fresh flavor.

Servings servings

Prep Time 5

Cook Time 25

Total Time 30

Equipment

Ingredients

6 medium vine tomatoes de-stemmed and quartered
½ medium yellow onion cut into thirds
8 cloves garlic peeled and crushed
3 to 4 teaspoons olive oil
¾ teaspoon dried basil
¾ teaspoon dried oregano
¼ teaspoon dried parsley
2 pinches sea salt
½ pound penne pasta
2 teaspoons red wine vinegar
1 teaspoon grated parmesan cheese
¼ teaspoon salt
¼ cup pasta water
½ cup ricotta cheese
6 large basil leaves sliced

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F. Spread out the tomatoes, onion, and garlic on a large baking sheet and drizzle lightly with olive oil.
In a small bowl, combine the dried basil, oregano, parsley, and sea salt. Then, sprinkle evenly over the tomatoes, onion, and garlic.
Roast the tomatoes, onion, and garlic in the oven for about 20 minutes, or until the tomatoes are juicy and the garlic is fork tender.
In the meantime, boil the pasta in a large pot of salted water, according to package directions. Before draining, reserve pasta water and set aside.
Once the tomatoes, onion, and garlic are done, make the sauce. Carefully transfer the contents of the baking sheet to a blender, making sure to get all the juices in. Then add the red wine vinegar, parmesan, and salt.
Blend on low speed until smooth, using a rag to hold the lid in case of any hot splatter. (Blending hot liquids will cause steam to build up, which could make the lid pop off if you're not careful!)
Finally, combine the pasta and sauce in a large bowl. Stir in the pasta water a little at a time until the sauce is glossy and clings to the noodles (note that you may not use all of the pasta water; use your best judgment).
Serve pasta topped with a dollop of ricotta and fresh basil.

Notes

Ingredients: Fresh, in-season tomatoes work best for this recipe! Find the juiciest vine tomatoes you can for the most flavor.

Note that you’ll want to use a cooking olive oil for this recipe, not extra virgin. This is because cooking oils have a lower smoke point, which means they can withstand higher temperatures. Since you’ll be roasting the tomatoes at 425 degrees F, you’ll need an olive oil that won’t degrade in flavor at such a high temperature.

We recommend penne pasta for this recipe, but you can really use any type of pasta noodle you like.

Serving suggestions: We recommend serving this fresh tomato and ricotta pasta with a side of Italian bread and dipping oils, or a crunchy salad. Or, simply enjoy with a glass of wine!

Storing and reheating leftovers: Store any leftover pasta in an airtight container for up to 5 days in the fridge. To reheat, transfer the pasta to a microwave safe bowl and heat single servings in the microwave for about 2 minutes, stirring halfway through. Once your pasta is warmed up, you can go ahead and top it with ricotta and fresh basil.

Author: Nicole and Alex

Calories: 709kcal

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Keyword: basil, fine sea salt, fresh basil, garlic cloves, olive oil, oregano, parmesan, parsley, penne, red wine vinegar, ricotta cheese, vine tomato, yellow onion

Nutrition