INGREDIENTS
Roasted Tomato & Garlic Ricotta Pasta
Servings - 2
INGREDIENTS
Tomato - 320 grams
Garlic cloves - 1 tablespoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Olive oil - 1 tablespoon
Chilli flakes - 1 teaspoon
Basil leaves - 1 tablespoon
Ricotta cheese - 100 grams
Reserved pasta water - 80 milliliters
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Reserved pasta water - 80 milliliters
Boiled spaghetti pasta - 90 grams
Parmesan cheese - for garnishing
Basil leaves - for garnishing
PREPARATION
1. In a baking dish, add 320 grams tomato, 1 tablespoon garlic cloves, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil.
2. Preheat the oven to 392°F/200°C and bake for 20 minutes. Remove from the oven and cool for 10 minutes.
3. Transfer the roasted mixture to a blender, add 1 teaspoon chilli flakes, 1 tablespoon basil leaves, 100 grams ricotta cheese, and 80 milliliters reserved pasta water. Blend until smooth.
4. Pour the blended sauce into a pan and stir well. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix well.
5. Add 80 milliliters reserved pasta water and mix well. Cook on medium heat for 2 - 3 minutes, then remove from the heat.
6. Pour the mixture into a bowl, add 90 grams boiled spaghetti pasta and toss until evenly coated.
7. Transfer the prepared pasta onto a serving plate. Garnish with the prepared sauce, Parmesan cheese, and basil leaves.
8. Serve.