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–+ servings
Pasta coated in creamy roasted tomato and ricotta sauce
Aylin Elma

Roasted Tomato Pasta with Ricotta

Roasted cherry tomatoes blended with ricotta, Parmesan and garlic for a creamy pasta sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 500 g cherry tomatoes halved
  • 250 g ricotta
  • 50 g Parmesan finely grated
  • 3 garlic cloves peeled
  • 1 tablespoon tomato paste
  • 300-400 g pasta
  • reserved pasta cooking water as needed
  • olive oil as needed
  • salt and black pepper to taste
  • chili flakes to serve

Method
 

  1. Heat the oven to 225°C (435°F). Place the halved cherry tomatoes in a roasting dish with a drizzle of olive oil. Roast for 30–40 minutes until softened and lightly charred at the edges.
  2. Meanwhile, cook the pasta in salted water according to its package instructions. Reserve a large mug of the cooking water before draining.
  3. Let the tomatoes cool slightly, then blend with the ricotta, Parmesan, garlic and tomato paste. Add a splash of reserved pasta water and blend until smooth, adding more water a little at a time as needed. Follow your blender’s instructions for warm ingredients.
  4. Pour the sauce into a wide pan over low heat. Season with salt and pepper, add the drained pasta and toss until coated. Loosen with more pasta water if needed.
  5. Finish with chili flakes and serve warm.

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