Ingredients
Scale
- 1 ½ pounds ripe Roma tomatoes, halved
- 6 cloves garlic, peeled and smashed
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon sea salt, divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or fresh if available
- 8 ounces pasta (I recommend penne or rigatoni)
- 1 cup whole milk ricotta cheese
- ¼ cup freshly grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, torn, for garnish
- Optional: pinch of red pepper flakes for a gentle kick
Substitution tips: If you don’t have Roma tomatoes, plum or cherry tomatoes work beautifully too. For a dairy-free version, swap ricotta with a creamy cashew cheese or plant-based ricotta alternative. And if fresh basil isn’t on hand, a sprinkle of fresh parsley or oregano can add a lovely herbal note.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Arrange the halved tomatoes and smashed garlic cloves on the baking sheet. Drizzle with 3 tablespoons of olive oil, sprinkle with ½ teaspoon sea salt, black pepper, and oregano. Toss gently to coat everything evenly.
- Roast in the oven for 35 to 40 minutes, or until the tomatoes are soft, caramelized around the edges, and the garlic is golden and fragrant. You’ll notice the kitchen filling with a heavenly aroma—this is the moment I always pause to breathe it all in, just like Mama Lou taught me.
- While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Transfer the roasted tomatoes and garlic to a large mixing bowl. Using a fork or potato masher, gently mash some of the tomatoes to release their juices but leave plenty of texture. Add the ricotta cheese, Parmesan, and a pinch of red pepper flakes if using. Stir to combine.
- Add the cooked pasta directly into the bowl with the sauce. Toss gently to coat, adding reserved pasta water little by little until the sauce reaches your desired creaminess.
- Finish with a drizzle of olive oil and fresh torn basil leaves. Taste and adjust seasoning if needed.
- Serve immediately with extra Parmesan on the side. I love sitting down with Ouma to enjoy this dish, sharing stories and savoring every bite, knowing it’s as nourishing for the soul as it is for the body.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
