Description
A silky, garlicky pasta tossed with blistered tomatoes and creamy dollops of ricotta.
Ingredients
Scale
- 2 cups cherry tomatoes
- 1 cup ricotta cheese
- 4 cloves garlic
- 12 oz pasta (pappardelle or fettuccine)
- 2 tbsp olive oil
- Salt & pepper to taste
- 1/2 tsp red pepper flakes
- Fresh basil for garnish
- Parmesan cheese (optional)
Instructions
- Toss cherry tomatoes and whole garlic cloves with olive oil, salt, pepper, and red pepper flakes.
- Roast at 425°F for 20–25 minutes until blistered and caramelized.
- Cook pasta to al dente, reserving ½ cup pasta water.
- Smash the roasted garlic into the warm pasta, then toss in roasted tomatoes.
- Add a splash of pasta water and olive oil to create a silky coating.
- Dollop generous spoonfuls of ricotta on top and fold gently.
- Finish with fresh basil, cracked pepper, and Parmesan if desired.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Use fresh basil for the best flavor.
- Parmesan is optional but adds a nice touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Roasting and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg