Roasted Garlic Ricotta Pasta
Penne tossed with creamy ricotta, mashed roasted garlic, and blistered cherry tomatoes.
Equipment
- Baking dish
- Large pot
- Colander
Ingredients
Main Ingredients
- 2 cup cherry tomatoes
- 1 head of garlic top sliced off
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 12 oz penne or fusilli dry
- 1 cup whole milk ricotta cheese
- 2 tbsp fresh basil torn, for garnish
Instructions
Cooking
- Roast. Heat the oven to 400 degrees F. Roast the tomatoes and garlic with oil, salt, and pepper for 20 to 25 minutes.
- Boil. Cook the pasta, save 1/2 cup of water, and drain.
- Mash. Squeeze the garlic into a bowl and mix with the ricotta and a splash of pasta water.
- Toss. Add the pasta and tomatoes and toss until creamy.
- Serve. Top with basil and serve warm.
Notes
Substitutions: Use fusilli or shells for the penne.
Tips: Use whole milk ricotta and save the pasta water.
Storage: Refrigerate up to 3 days. Not recommended for freezing.
Nutrition is calculated for 1 of 4 servings.