Name: Creamy pasta with roasted cherry tomatoes and ricotta
Prep time: 10 min
Cook time: 50 min
Yield: 3-4 servings
Ingredients: 500 g cherry tomatoes, halved; 2 garlic cloves; 3 tbsp olive oil; 250 g ricotta; 50 g parmesan, grated; 1 tbsp tomato paste; 350 g pasta; 150 ml pasta cooking water; zest of 1 lemon; 10-12 fresh basil leaves; salt; pepper

Creamy pasta with roasted cherry tomatoes and ricotta

Servings

3-4 servings

Preperation

10 minutes

Cooking

50 minutes

Waiting

Place the cherry tomatoes, garlic and olive oil in a baking tray. Add salt and pepper and roast at 180°C for 30-40 minutes, until the cherry tomatoes soften and caramelize.

Meanwhile, boil the pasta in salted water. Before draining, reserve some of the cooking water.

Place the roasted cherry tomatoes, the garlic and all the juices from the tray in a blender. Add the ricotta, the tomato paste, the lemon zest, the basil and a little of the pasta water. Blend until you have a smooth and creamy sauce.

Transfer the sauce to a large frying pan, add the pasta and the grated parmesan and mix well. If needed, add a little more pasta water until the sauce comes together.

Serve with a little grated parmesan, fresh basil and freshly ground pepper.