Roasted Tomato, Garlic and Ricotta Penne
Penne pasta with a roasted garlic, tomato and ricotta sauce
Equipment
- 1 oven roasting dish
- 1 large pot for cooking pasta
- 1 blender to make the sauce
Ingredients
- 500 g cherry tomatoes
- 1 whole bulb garlic
- 250 g ricotta
- 2 tbsp olive oil
- Salt / Pepper for seasoning
- 1 large handful fresh basil
- 300 g penne pasta
- parmesan for serving
Instructions
- Preheat the oven to 180C
- Start by slicing the top off your garlic, drizzle with some olive oil and season with salt and pepper, then place into your baking dish, sliced side down
- Add your ricotta, tomatoes, olive oil and a sprinkle of salt and pepper to the dish
- Pop the dish into the oven for 60 minutes
- About 5 minutes before the tomato/ricotta mix is finished in the oven, cook your pasta according to packet instructions, drain and set aside - retain about a ladleful of the pasta cooking water, just incase
- Remove the tomato and ricotta mix from the oven - add all of the contents to a blender. Don't forget all of the roasting juices
- To add the garlic, you'll need to grab the whole bulb and squeeze the edges - all of the cloves should easily pop out into your blender! Discard the skins that you'll be left with
- Add a very large handful of fresh basil to the top of the blender
- Blend until smooth - add the retained pasta cooking water if you want a thinner sauce
- Mix the sauce with the cooked pasta
- Serve with more fresh basil and parmesan
Notes
Calorie information provided is an estimate