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Roasted Tomato and Garlic Pasta with Ricotta

A simple yet delicious dish that combines sweet roasted tomatoes, fragrant garlic, and creamy ricotta cheese for a comforting meal, perfect for busy weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cherry tomatoes Use fresh cherry tomatoes for the best flavor.
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 8 ounces pasta (such as spaghetti or penne) Experiment with different types of pasta, like whole wheat or gluten-free options.
  • 1 cup ricotta cheese Can substitute with goat cheese for a tangy taste.
  • Salt and pepper to taste
  • Fresh basil for garnish Adds a bright flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss the cherry tomatoes and minced garlic with olive oil, salt, and pepper. Roast for 20-25 minutes until the tomatoes are blistered.
Cooking
  1. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large bowl, combine the roasted tomatoes and garlic with the cooked pasta and ricotta cheese. Mix until well combined.
Serving
  1. Serve warm, garnished with fresh basil.

Notes

If you have leftovers, store the pasta in an airtight container in the refrigerator for about 3-4 days. To reheat, warm it in the microwave or on the stove over low heat, adding a splash of water if it seems dry. For a twist, add cooked protein like grilled chicken or shrimp for a heartier dish.