Roasted Tomato and Garlic Ricotta Pasta
Course:
Dinner
Ingredients
- 450 grams Vine Tomatoes (halved)
- 1 head Garlic (whole)
- 2 tablespoons Olive Oil
- Salt (to taste)
- Black Pepper (to taste)
- 225 grams Fresh Pasta
- Pasta Cooking Water (adjust to desired consistency)
- 1⁄2 teaspoons Chilli Flakes
- 120 grams Ricotta Cheese
- Handful Fresh Basil Leaves
- Parmesan Cheese (for topping)
Steps
- Preheat the oven to 200C fan.
- Place the halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.
- Drizzle with olive oil and season with salt and pepper. (Make sure the garlic head is nicely coated.)
- Roast in the preheated oven for 20 minutes until the tomatoes are nicely blistered.
- Remove from the oven, cover the baking dish with kitchen foil, and place back in the oven for 10 minutes. Note: read next step! Start the pasta!!
- Once the tomatoes are nearly done, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml of pasta cooking water before draining.
- Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, fresh basil leaves, and chilli flakes. Add ricotta cheese and about 40ml of the reserved pasta cooking water. Blend until smooth.
- In a large skillet, combine the blended tomato mixture with the cooked pasta and toss until the pastas is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if required.
- Taste and adjust the seasoning if required.
- Serve the roasted tomato and garlic ricotta paste in bowls, garnished with parmesan cheese. Enjoy!
Source: https://goodfooddiscoveries.com/roasted-tomato-and-garlic-ricotta-pasta/