Italian Garlic Pasta with Roasted Tomatoes
A delightful dish featuring roasted tomatoes and creamy ricotta that creates a harmonious flavor profile, perfect for busy weeknights or relaxed weekends.
Ingredients
Main Ingredients
- 8 ounces pasta of your choice Use your preferred type of pasta.
- 1 cup ricotta cheese For a vegan option, substitute with cashew cream or plant-based ricotta.
- 2 cups cherry tomatoes, halved Roasting enhances the sweetness.
- 3 cloves garlic, minced Adjust amount based on preference.
- 2 tablespoons olive oil For additional flavor, use extra virgin olive oil.
- to taste Salt and pepper Always taste and adjust seasoning.
- as needed Fresh basil leaves for garnish Add just before serving for best flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cherry tomatoes and minced garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes.
- While the tomatoes roast, cook the pasta according to package instructions.
- Drain the pasta and return it to the pot.
- Add the ricotta cheese and roasted tomatoes (with garlic) to the pasta. Stir to combine, allowing the heat from the pasta to warm the ricotta.
- Adjust seasoning if necessary, and serve garnished with fresh basil.
Notes
To store leftovers, cool to room temperature, place in an airtight container, and refrigerate for up to 3-4 days. Reheat slowly with a splash of olive oil or water to restore moisture.