Description
A cozy yet fresh pasta dish featuring roasted tomatoes, creamy ricotta, and fresh herbs, ready in just 30 minutes. Perfect for quick weeknight dinners with comforting flavor and minimal fuss.
Ingredients
Scale
- 2 pounds (900g) ripe tomatoes, halved or quartered (Roma or vine-ripened preferred)
- 1 cup (250g) whole milk ricotta cheese
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced (about 2 teaspoons)
- ½ cup packed fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves, stripped
- 12 ounces (340g) pasta (penne, fusilli, or spaghetti)
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- Optional add-ins: grilled chicken or shrimp, sautéed mushrooms or spinach, fresh lemon zest or juice
Instructions
- Preheat oven to 425°F (220°C). Toss halved tomatoes and minced garlic with 2 tablespoons olive oil, salt, pepper, and red pepper flakes if using. Spread cut-side up on a parchment-lined baking sheet.
- Roast tomatoes for about 20 minutes until soft, caramelized, and slightly shriveled.
- While tomatoes roast, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup (120ml) pasta water before draining.
- Transfer roasted tomatoes and garlic with juices to a large mixing bowl. Add ricotta, chopped basil, parsley, thyme, and remaining 1 tablespoon olive oil. Stir gently, mashing some tomatoes to create a chunky sauce.
- Add drained pasta to the bowl and toss to combine. Add reserved pasta water a tablespoon at a time if sauce is too thick, until creamy and clings to pasta. Adjust salt and pepper to taste.
- Serve immediately with extra fresh herbs, a drizzle of olive oil, and freshly ground black pepper. Optionally, top with grated Parmesan.
Notes
Do not skip roasting the tomatoes as it intensifies sweetness and flavor. Use fresh herbs generously for brightness. Save pasta water to adjust sauce consistency. Avoid overmixing ricotta to keep texture. Adjust olive oil and seasoning at the end. For extra creaminess, stir in mascarpone or cream cheese. To make vegan, substitute ricotta with plant-based alternatives and use vegan-friendly oils.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 6
- Sodium: 320
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 50
- Fiber: 4
- Protein: 13
Keywords: roasted tomato pasta, ricotta pasta, fresh herb pasta, quick dinner, easy pasta recipe, weeknight dinner, vegetarian pasta