Description
12 oz pasta (such as fettuccine or rigatoni)
1 pint cherry tomatoes, halved
4 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1/2 cup heavy cream
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Directions:
Preheat oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20 minutes until softened and
slightly caramelized.
Meanwhile, cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
In a bowl, mix ricotta cheese with heavy cream, red pepper flakes (if using), and Parmesan cheese until smooth.
Toss the cooked pasta with the roasted tomatoes and ricotta mixture. Add reserved pasta water gradually until the sauce reaches a creamy consistency.
Stir in fresh basil, adjust seasoning if needed, and serve warm.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 400 kcal per serving
Servings: 4
