Description
A creamy, vegetarian pasta dish blending roasted cherry tomatoes with ricotta for a rich yet fresh Mediterranean-inspired meal. Caramelized tomatoes, fragrant garlic, and zesty lemon juice create a velvety sauce that coats al dente pasta, finished with aromatic basil.
Ingredients
2 cups cherry tomatoes, halved
1 tablespoon olive oil
4 garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups fresh ricotta, drained
1 tablespoon fresh lemon juice
1 tablespoon fresh basil, chopped
8 ounces pasta (pennette or fusilli)
1/4 cup reserved pasta water
Instructions
Preheat oven to 400°F (200°C). Toss cherry tomatoes, garlic cloves, olive oil, oregano, salt, and pepper on a parchment-lined baking sheet. Roast 20-25 minutes until tomatoes shrivel and caramelize.
Cook pasta in salted water until al dente. Reserve 1/4 cup starchy pasta water. Drain pasta.
In a mixing bowl, combine roasted tomatoes and garlic with ricotta, lemon juice, and half the basil. Stir in pasta and toss with reserved pasta water until well coated. Season with additional salt and pepper if needed.
Top with remaining basil before serving.
Notes
For a richer texture, add a splash of plant-based milk if the mixture feels too dry.
Substitute cherry tomatoes with diced Romano tomatoes if unavailable.
Ricotta should be cold directly from the refrigerator for optimal emulsion.
Serve immediately for best texture.
- Prep Time: 10
- Cook Time: 25
- Category: Recettes de Pâtes Faciles et Rapides Maison
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (per person)
- Calories: 200
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg