Ricotta and Roasted Cherry Tomato Pasta

This Ricotta and Roasted Cherry Tomato Pasta is a delightful and creamy dish that combines the rich flavors of roasted cherry tomatoes and creamy ricotta. It’s a perfect blend of fresh ingredients and simplicity, making it a great choice for a quick and flavorful dinner.

Why Make This Recipe

Light and Creamy

The creamy ricotta blended with roasted cherry tomatoes creates a wonderfully rich but light sauce that coats the pasta beautifully. It’s a comforting dish that doesn’t feel too heavy, making it perfect for any occasion.

Quick and Easy

With only 5 ingredients and simple steps, this pasta is a breeze to make. Roasting the cherry tomatoes brings out their natural sweetness, and blending them with ricotta creates a velvety texture. The pasta cooks while the sauce is being prepared, making it a truly time-saving meal.

Fresh and Flavorful

The dish uses fresh basil and cherry tomatoes, which add a burst of flavor and freshness to each bite. Plus, the sweetness from the tomatoes, balanced with a touch of sugar and extra virgin olive oil, takes this simple pasta to a whole new level.

Ingredients & Substitutions

Pasta:

• 360g pasta: You can use any pasta of your choice, such as penne, fettuccine, or spaghetti.

For the Sauce:

• 200g ricotta: Use whole milk ricotta for a creamier texture. If you prefer a lighter version, opt for low-fat ricotta.
• 400g cherry tomatoes: Fresh, ripe cherry tomatoes work best, but grape tomatoes can also be used.
• Fresh basil: You can substitute with dried basil in a pinch, but fresh basil gives a more vibrant flavor.
• 2 teaspoons sugar: Helps to balance the acidity of the tomatoes. You can also use honey or maple syrup.
• Extra virgin olive oil: A good quality olive oil will add richness to the sauce.
• Salt and pepper: Adjust to taste.

Step-by-Step Instructions

1. Prepare the Tomatoes:

• Wash and cut your cherry tomatoes in half. Place them on a baking tray lined with parchment paper.
• Season with salt, pepper, sugar, and a drizzle of extra virgin olive oil.

2. Roast the Tomatoes:

• Bake in the oven at 200°C (390°F) for about 10 minutes, or until the tomatoes are softened and slightly caramelized.

3. Make the Sauce:

• In a blender, add the roasted cherry tomatoes, ricotta, fresh basil, and a drizzle of extra virgin olive oil.
• Blend for about 1 minute or until the mixture is creamy and smooth.

4. Cook the Pasta:

• While the sauce is blending, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta and set aside.

5. Combine Pasta and Sauce:

• In a large bowl, toss the cooked pasta with the creamy tomato-ricotta sauce. Mix until fully coated.

6. Serve:

• Serve the pasta with a few roasted cherry tomatoes on top and garnish with a leaf of fresh basil.
• Enjoy your creamy, flavorful pasta!

Nutrition Information

• Calories: 474.4 kcal per serving
• Total Fat: 10.7 g (15% DV)
• Carbs: 77.2 g (30% DV)
• Sugars: 7.2 g (8% DV)
• Protein: 17.1 g (34% DV)
• Sodium: 257.5 mg (13% DV)
• Fiber: 4.4 g (16% DV)

Daily Values based on a 2,000 calorie diet.

Tips and Variations

• For extra flavor: Add some grated Parmesan cheese to the sauce for a richer taste.
• Vegetarian: This recipe is naturally vegetarian, but you can add roasted veggies like zucchini or eggplant for extra nutrients.
• Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.

Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This dish is best enjoyed fresh, but you can freeze the sauce for up to 1 month. Reheat gently before serving.

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