This roasted tomato and ricotta pasta is an easy, crowd-pleasing dish. And let’s be honest, that’s all we’re really looking for in our food, right? Not only are the tomatoes roasted, but so is the garlic! I know, so much roasted goodness! The great thing about roasting is it sounds really impressive, but it takes little to no effort on your part. This dish is part of the award-winning (just kidding) Top 10 Foods for Runners series, specifically week six: Whole grain pasta!
Roasted tomato and ricotta pasta
Ingredients
- 1 box whole grain pasta
- 1 bulb garlic
- 16 oz grape/cherry tomatoes
- 1 tbsp balsamic vinegar
- 4 tbsp olive oil
- 3/4 cup fresh basil, chopped (plus more for garnish)
- 1 cup ricotta cheese, for serving
- salt and pepper
Instructions
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Preheat oven to 400 degrees.
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In a foil-lined baking dish, toss tomatoes with 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
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Cut off the top of the garlic bulb so the cloves are exposed. Wrap in aluminum foil and before sealing the top, drizzle with olive oil. Pinch close tightly and place in baking dish with tomatoes. Cook for 1 hour, stirring tomatoes occasionally.
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Meanwhile, cook pasta according to package directions.
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When the garlic bulb is cool to the touch, remove the cloves and add them to a small bowl. Mash garlic and mix with 2 tbsp of olive oil.
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Add garlic mixture to pasta along with basil and tomatoes. Mix well and season with salt and pepper. Serve with a dollop of ricotta and additional fresh basil (optional)
