Roasted Tomato and Ricotta Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 2 cups cherry tomatoes, halved
  • ¼ cup roughly chopped onion
  • 2 garlic cloves, roughly chopped
  • Extra virgin olive oil
  • Handful of basil leaves
  • 1 cup ricotta cheese
  • Salt and pepper
  • 8 ounces pasta, cooked and drained
  • ½ cup pine nuts
  • Parmigiano Reggiano, for serving
Instructions
  1. Spread the tomatoes, onion, and garlic out on a small baking sheet and drizzle with extra virgin olive oil. Roast at 375 degrees until the tomatoes are blistered and soft, about 10 minutes. Remove from the oven and let cool slightly.
  2. Combine the tomato mixture with the basil and ricotta in a food processor and pulse until blended. Season with salt and pepper to taste.
  3. Toss the sauce with the cooked pasta and pine nuts, then serve with Parmigiano Reggiano cheese.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2025/09/roasted-tomato-and-ricotta-pasta/