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- 2 cups cherry tomatoes, halved - 8 oz pasta (spaghetti or penne) - 1 cup creamy ricotta cheese - 1/2 cup freshly grated Parmesan cheese - Salt and freshly cracked black pepper, to taste - 1 tablespoon extra-virgin olive oil - 2 garlic cloves, finely minced - 1 teaspoon dried Italian herbs (oregano, basil, and thyme) - Fresh basil leaves, for garnish When I make Roasted Tomato Ricotta Pasta, I love how simple the ingredients are. The cherry tomatoes bring a sweet burst of flavor. I often choose either spaghetti or penne. Both work perfectly with the creamy ricotta. The Parmesan adds a nice, salty touch. I always use fresh minced garlic in this recipe. It gives the dish a warm, inviting aroma. The dried Italian herbs add depth to the sauce. I recommend using good-quality olive oil for roasting the tomatoes. It helps enhance their natural sweetness. For garnishing, I like to sprinkle fresh basil leaves on top. They add a lovely green color and fresh taste. If you want to impress guests, consider adding more Parmesan on top. It makes the dish even more appealing. You can find the full recipe for this dish at the end of the article. Enjoy creating a meal that is both flavorful and easy! - Preheat your oven to 400°F (200°C). This helps the tomatoes roast well. - Take 2 cups of cherry tomatoes and cut them in half. Place them in a baking dish. - Fill a large pot with water. Bring it to a boil and add salt. - Add 8 oz of pasta, like spaghetti or penne. Cook until al dente, usually about 8-10 minutes. - Before draining the pasta, save 1/2 cup of the pasta water. - In a pan, heat a little olive oil. Add 2 minced garlic cloves. Cook for 1-2 minutes until fragrant. - Mix in 1 cup of ricotta cheese and the roasted tomatoes with their juices. Add 1/2 cup of grated Parmesan and 1 teaspoon of dried Italian herbs. Stir until smooth. - Gradually add the reserved pasta water to the sauce. This helps make it creamy. - Add the drained pasta to the sauce. Toss gently until each piece is coated. - Taste the dish. Adjust the salt and pepper if needed. For the full recipe, check out the detailed steps. Enjoy your delicious meal! To make your Roasted Tomato Ricotta Pasta shine, I recommend using fresh herbs. Fresh basil or oregano can add a bright touch. Just sprinkle them in right before serving. If you like a bit of heat, add a dash of chili flakes. It gives a nice kick without overpowering the dish. Timing is key when making this dish. Roast the tomatoes for about 20-25 minutes. They should be blistered and sweet. While the tomatoes roast, cook your pasta. It usually takes around 8-10 minutes. This way, everything will be ready at the same time. Serve this pasta with a light salad for balance. A simple arugula salad with olive oil and lemon works well. You can also pair it with garlic bread for a comforting touch. For a special finish, top with extra Parmesan cheese and fresh basil. Enjoy! {{image_4}} You can change up this dish easily. If you want a different cheese, try goat cheese or feta. These will add a unique taste to your pasta. If you prefer gluten-free options, pick pasta made from rice or corn. They work just as well as traditional pasta. Want to boost the flavor? You can add more veggies. Spinach or zucchini work great here. They make the dish colorful and healthy. You could also mix in proteins. Chicken or shrimp adds heartiness. If you want a meat-free option, chickpeas are perfect. They add protein and texture, making the meal more filling. Different regions have cool ways to twist this recipe. In Italy, adding capers or olives gives a briny taste. In the Mediterranean, you might see sun-dried tomatoes and olives mixed in. In Asian cuisine, a splash of soy sauce or sesame oil can change the flavor completely. Each region brings its own flair, making this dish fun to explore. For full details on making this dish, check out the Full Recipe. To store leftover roasted tomato ricotta pasta, let it cool first. Place it in an airtight container. Keep it in the fridge for up to three days. Make sure to cover it well to prevent drying out. Reheating is easy; just add a splash of water or olive oil to keep it moist. If you want to freeze the pasta, store it in a freezer-safe container. It can last for up to three months in the freezer. When you are ready to eat, thaw it overnight in the fridge. Reheat the pasta in a pan over low heat. Add a bit of water to help it warm up evenly. In the fridge, the roasted tomato ricotta pasta will stay fresh for about three days. In the freezer, it keeps well for around three months. Always check for any off smells or changes in texture before eating. Enjoy your delicious pasta dish at its best! Look for a few signs to know when your tomatoes are ready. They should be blistered and caramelized. Their skins will wrinkle, and they will release sweet juices. A good rule is to roast them for 20-25 minutes at 400°F (200°C). The longer they roast, the sweeter they become. Yes, you can make this dish ahead. Cook the pasta and roast the tomatoes first. Then, combine them with the sauce just before serving. If you store the pasta and sauce separately, they stay fresh longer. Just reheat the sauce gently and mix it with the pasta when ready to serve. This pasta pairs well with several sides. A simple green salad adds freshness. Garlic bread or crusty bread is great for dipping. You can also serve grilled vegetables for a healthy touch. Each side brings out the flavors in the pasta. Yes, this recipe is perfect for vegetarians. It uses no meat and features fresh veggies. You can also make it vegan by swapping the ricotta and Parmesan for plant-based cheeses. This way, everyone can enjoy a delicious meal. For the full recipe, check out the details above. This blog post shared a simple, tasty recipe for Roasted Tomato Ricotta Pasta. We covered key ingredients like cherry tomatoes, pasta, and different cheeses. You learned step-by-step instructions for cooking and made flavorful tips. Don’t forget, you can customize this dish with veggies or proteins. Also, proper storage can keep your leftovers fresh. Enjoy cooking this easy recipe and sharing it with others. Great meals can be simple and fun!

Roasted Tomato Ricotta Pasta

Indulge in a delicious Roasted Tomato Ricotta Pasta that’s simple to make and bursting with flavor! This creamy dish combines sweet roasted cherry tomatoes, rich ricotta, and al dente pasta for a satisfying meal. With just a handful of ingredients and easy steps, you’ll have a family favorite in no time. Click to explore the full recipe and take your taste buds on a delightful journey!
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Ingredients
  

2 cups cherry tomatoes, halved

1 tablespoon extra-virgin olive oil

Salt and freshly cracked black pepper, to taste

8 oz pasta (choose between spaghetti or penne)

1 cup creamy ricotta cheese

1/2 cup freshly grated Parmesan cheese

2 garlic cloves, finely minced

1 teaspoon dried Italian herbs (mix of oregano, basil, and thyme)

Fresh basil leaves, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). This high temperature will caramelize the tomatoes beautifully.

    Take a baking dish and combine the halved cherry tomatoes with olive oil, sprinkling in salt and freshly cracked black pepper. Toss the tomatoes gently until they are all evenly coated. Spread them out in a single layer and roast in the preheated oven for about 20-25 minutes. Watch for them to become blistered and caramelized, enhancing their natural sweetness.

      While the tomatoes are roasting, bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Remember to reserve 1/2 cup of the pasta water before draining the pasta in a colander.

        In a large sauté pan over medium heat, add a drizzle of extra-virgin olive oil. Once heated, add the minced garlic and sauté for about 1-2 minutes, stirring frequently until the garlic becomes fragrant but not browned.

          To the sauté pan, add the creamy ricotta cheese, alongside the roasted tomatoes (don’t forget to include any delicious juices from the baking dish), grated Parmesan cheese, and dried Italian herbs. Stir everything together until smoothly combined, using the reserved pasta water gradually to achieve a creamy consistency.

            Once your sauce is ready, add the drained pasta to the sauté pan. Toss everything together gently, ensuring that each piece of pasta is beautifully coated in the rich sauce. Taste and adjust the seasoning with more salt and pepper as needed.

              Remove the pan from heat and plate the pasta immediately. Garnish with vibrant fresh basil leaves for a burst of color and flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: For an elegant touch, serve the pasta in shallow bowls and drizzle with a little more olive oil. A few extra shavings of Parmesan on top will enhance its appeal!