Ricotta Pasta

Ingredients

Ingredients:

● 300g pasta (penne, rigatoni, or your favorite shape works here!

● 1 tbsp olive oil

● 2 cups cherry tomatoes

● 1 medium onion, diced

● 3 garlic cloves, minced (don’t skip this—it’s the soul of the sauce.

● 1 tsp Italian seasoning

● Salt and black pepper, to taste

● ½ tsp crushed red pepper flakes (optional, for a little kick)

● ½ cup ricotta cheese (full-fat is best for that velvety texture)

● ½ cup heavy cream (optional but adds lusciousness— skip it if you want a lighter sauce)

● ¼ cup pasta water (reserved)

● Fresh basil leaves, chopped, for garnish (for garnish and a touch of herby goodness)

Directions

Instructions:

Preheat your oven to 200°C (400°F). Spread the cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for about 15-20 minutes, or until the tomatoes are soft and slightly caramelised.

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ¼ cup of the pasta water before draining.

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and golden. Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the roasted cherry tomatoes to the skillet, gently breaking some of them with a spoon to release their juices.

Sprinkle in the Italian seasoning and crushed red pepper flakes, if using. Stir to combine and let it simmer for a few minutes.

Lower the heat and stir in the ricotta cheese and heavy cream. Mix until the sauce is smooth and creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. Let it cook together for a minute to soak up all the flavours.

Serve the pasta warm, garnished with fresh basil for a burst of colour and freshness.