Roasted Tomato Ricotta Pasta Simple and Tasty Dish

Ingredients

• 400 g pasta of your choice (penne or fusilli work well)
• 500 g cherry tomatoes, halved
• 1 cup ricotta cheese
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup grated Parmesan cheese (for serving)
• 0 Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, combine the halved cherry tomatoes and minced garlic. Drizzle with olive oil, and sprinkle with salt, pepper, and thyme. Toss to coat evenly.
3. Roast the tomatoes in the preheated oven for about 20-25 minutes, or until they are blistered and caramelized, stirring halfway through.
4. While the tomatoes are roasting, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
5. In a large mixing bowl, combine the cooked pasta and roasted tomato mixture. Gently fold in the ricotta cheese, adding a bit of reserved pasta water if needed to create a creamy texture.
6. Season with extra salt and pepper if necessary. Mix until well combined.
7. Serve the pasta warm, sprinkled with grated Parmesan cheese and garnished with fresh basil leaves.