Quick Roasted Tomato and Garlic Ricotta Pasta
An easy weeknight pasta recipe with cherry tomatoes and fresh ricotta for the most delicious pasta. Sweet roasted tomatoes, bay leaves and mashed garlic cloves quickley cooked through ricotta to make a creamy sauce, tagliatelle optional!
Servings 4 people
Calories 667kcal
Ingredients
- 500 g cherry tomatoes cut in half
- 10 garlic cloves peeled
- 75 ml extra virgin olive oil
- 2 - 3 bay leaves I put 2 but next time will try 3
- 250 g ricotta
- 60 g parmesan plus extra for on top
- 20 ml lemon juice
- ½ tsp freshly ground black pepper
- Salt and Pepper to taste
- 400 grams pasta dried or fresh
Instructions
- Pre heat your oven to 200 degrees celsius (400 fahrenheit).
- Put the olive oil into the bottom of a baking dish and arrange the tomatoes, garlic and bay leaves on top. Season with a little salt and pepper.
- Cover the dish with tinfoil and bake for 15 mins, then take it off and bake uncovered for another 10 - 15 until the tops are slightly blackened. Set aside to cool slightly.
- In a large mixing bowl put the ricotta, lemon juice, parmesan and black pepper and combine to a smooth paste. A whisk will help get rid of any lumps.
- Add all the tomatoes, bay leaves and garlic and combine well letting some of the tomato juices drip in too.
- Boil your pasta in a large pot of water until al dente in salted water. Reserve a cup of pasta water.
- Heat the ricotta mixture on your stove in a large skillet or saucepan big enough to hold the pasta on a medium-low heat just until heated through, don't let it boil!
- Add your pasta along with a ¼ cup of pasta water and mix well.
- Finish with fresh herbs on top if you like and a good amount of parmesan. I also topped mine with some garlicking sourdough crumbs which I have a recipe for.
Notes
- I used tagliatelle but use any shape you like, dried or fresh. If you use a dried pasta, double the pasta sauce as it will soak it up.
- I don't like to season the sauce very much, it needs little help. If serving with a lot of parmesan on top you won't need to add too much salt into the sauce, personally I never add any.