Description
A creamy, flavorful roasted tomato ricotta pasta featuring sweet roasted cherry tomatoes, velvety ricotta, toasted pine nuts, and fresh basil. A simple, rustic Italian meal that’s light, aromatic, and satisfying.
Ingredients
1 basket cherry tomatoes (about 25, halved)
3 cloves garlic, slivered
1 tablespoon olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 pound penne pasta
Reserved pasta water (about 1 cup)
3/4 cup ricotta cheese
1/4 cup pine nuts, toasted
1/4 cup grated Pecorino cheese
1/4 cup fresh basil, chopped
Instructions
-
Preheat oven to 350°F (175°C). In a glass baking dish, mix cherry tomatoes, garlic, and olive oil. Sprinkle with salt and black pepper. Roast for 35–40 minutes, stirring occasionally, until the tomatoes are soft and caramelized.
-
In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain.
-
Return pasta to the pot. Add ricotta and 1/4 cup of the reserved pasta water, stirring to form a creamy sauce. Add more water if needed.
-
Stir in roasted tomatoes, pine nuts, Pecorino cheese, and basil until well combined.
-
Transfer to a warmed bowl, drizzle with extra virgin olive oil, and serve immediately.
Notes
Use fresh ricotta for best flavor and creaminess.
Toast pine nuts gently to avoid burning.
Reserve extra pasta water to adjust sauce consistency.
Pair with a glass of Rosso di Montalcino or Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg