Ingredients
Scale
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (such as spaghetti or penne)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Halve cherry tomatoes and place them on a baking sheet; drizzle with olive oil and sprinkle garlic, oregano, salt, and pepper. Toss to coat.
- Roast for 20-25 minutes until soft and caramelized.
- Meanwhile, boil salted water in a large pot and cook pasta according to package instructions (9-11 minutes).
- In a mixing bowl, combine ricotta, Parmesan, basil, and lemon juice.
- Reserve ½ cup pasta water before draining the cooked pasta; return it to the pot.
- Smash roasted tomatoes gently and add them along with their juices to the pasta.
- Pour in the ricotta mixture and toss until well combined; add reserved pasta water for desired sauce consistency.
- Adjust seasoning if needed and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg