Ingredients
— The Roasted Base —
2 pints (about 4 cups) cherry or grape tomatoes
6–8 cloves garlic, peeled
¼ cup extra virgin olive oil
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon red pepper flakes (optional, for heat)
½ teaspoon salt
½ teaspoon black pepper
— The Pasta & Sauce —
1 lb (450g) pasta (Rigatoni, Penne, or Fusilli work best)
1 cup (250g) whole milk Ricotta cheese
½ cup grated Parmesan cheese
½ cup fresh basil leaves, torn or chopped
Reserved pasta water (essential for the sauce)
Instructions
1. **Preheat:** Preheat your oven to 400°F (200°C).
2. **Roast Veggies:** On a large rimmed baking sheet, combine the cherry tomatoes and peeled garlic cloves. Drizzle generously with the olive oil. Sprinkle with oregano, red pepper flakes, salt, and black pepper. Toss well to coat.
3. Spread them out in a single layer. Roast for 25–30 minutes, or until the tomatoes have burst and released their juices, and the garlic is soft and golden.
4. **Boil Pasta:** While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
5. **Reserve Water:** Before draining, carefully scoop out about 1 cup of the starchy pasta cooking water. Drain the pasta.
6. **Smash:** Remove the baking sheet from the oven. Using a fork or a potato masher, gently mash the soft garlic cloves and roasted tomatoes right on the tray to release all the flavor into the oil.
7. **Make the Sauce:** Transfer the hot tomato-garlic mixture (and all the juices/oil) into a large serving bowl (or back into the empty pasta pot). Add the ricotta cheese and Parmesan. Stir vigorously.
8. Add a splash of the hot reserved pasta water and keep stirring until the ricotta melts into the tomato juices, creating a creamy, emulsified pink sauce.
9. **Combine:** Add the cooked pasta to the bowl. Toss well to coat. If the sauce is too thick, add more pasta water a little at a time until it is silky.
10. **Serve:** Stir in the fresh basil leaves. Taste and adjust salt and pepper. Serve immediately, topped with extra Parmesan.
Notes
Ricotta Quality: Use whole milk ricotta for the best texture. Low-fat ricotta can sometimes result in a grainy sauce.
Garlic Tip: If you are worried about the garlic burning in the oven, you can leave the cloves in their skins while roasting, then squeeze the soft garlic out afterwards. However, coating peeled cloves in oil usually protects them enough.
Pasta Water: This is the ‘liquid gold’ that binds the oil from the roasted tomatoes with the ricotta. Don’t skip it, or your pasta will be greasy instead of creamy.
Protein: This dish is great on its own, but pairs well with grilled chicken or Italian sausage if you want extra protein.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Oven / Stovetop
- Cuisine: Italian
- Diet: Vegetarian