Roasted Tomato Ricotta Pasta Bowl
A delightful pasta dish featuring roasted cherry tomatoes and creamy ricotta, perfect for a quick and satisfying meal.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large pot for boiling pasta
- 1 Large mixing bowl
Ingredients
Main Ingredients
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz pasta of choice
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese grated
- 1/4 cup fresh basil leaves chopped
Optional Add-ins
- 1/4 tsp red pepper flakes
- 1/4 cup toasted pine nuts
Instructions
Preparation
- Preheat your oven to 400°F to prepare for roasting the tomatoes.
- Place the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until they are soft and slightly caramelized.
Cook the Pasta
- In a large pot, bring water to a boil. Add a pinch of salt and the pasta, cooking according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the rest.
Combine Ingredients
- In a large mixing bowl, combine the cooked pasta and roasted tomatoes. Add the ricotta cheese and a splash of reserved pasta water. Toss to combine, ensuring the pasta is coated in sauce.
- Sprinkle Parmesan cheese and fresh basil over the pasta. Toss gently to incorporate all ingredients.
Serving and Storage
- Serve the Roasted Tomato Ricotta Pasta immediately, garnished with extra basil and Parmesan if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Try using goat cheese for a tangier taste. How to Serve: Pair with a light salad or garlic bread. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Roast tomatoes ahead of time and refrigerate until ready to use.