Roasted Tomato and Garlic Ricotta Pasta

goodfooddiscoveries.com

Kris

450 g (1 pound) medium vine tomatoes, halved

1 small whole garlic head (or 4 large garlic cloves, unpeeled)

30 ml (2 tbsp) olive oil

Salt and pepper to taste

225 g (8 oz) pasta (spaghetti, fettuccine, or other type)

Pasta cooking water (adjust to desired consistency)

½ tsp chilli flakes (optional)

120 g (½ cup) ricotta cheese

Handful fresh basil leaves

Grated parmesan cheese and fresh basil leaves, for serving

Directions at goodfooddiscoveries.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer