Description
A vibrant vegetarian pasta dish featuring roasted cherry tomatoes and garlic, combined with creamy ricotta, fresh herbs, and starchy pasta water for a restaurant-quality finish. Balances sweetness, acidity, and herbaceous depth.
Ingredients
2 cups cherry tomatoes (halved)
1 tablespoon extra virgin olive oil
4 cloves garlic (minced)
1 cup whole milk ricotta cheese
1/4 cup freshly grated Parmesan
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 oz dried pasta (pappardelle or rigatoni)
Fresh basil leaves (chiffonarded)
Reserve 1 cup pasta water
Instructions
Preheat oven to 425°F (220°C)
Toss cherry tomatoes, olive oil, and garlic on a parchment-lined baking sheet
Roast for 15-20 minutes until tomatoes blister and char
In a bowl, mix ricotta, Parmesan, lemon juice, oregano, salt, and black pepper until smooth
Cook pasta in salted water until al dente, reserving 1 cup pasta water
Combine roasted tomatoes, ricotta mixture, pasta, and 1/2 cup pasta water in a bowl
Stir until pasta is evenly coated, adding more water if needed
Garnish with fresh basil and serve
Notes
Grape tomatoes can substitute for cherry
Use pappardelle or rigatoni for best texture
Store leftovers in an airtight container for 2-3 days
Avoid over-roasting garlic—check after 10 minutes
Add a splash of water/stock if sauce becomes too thick
- Prep Time: 10
- Cook Time: 25
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Roasting & Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg