Pasta with Ricotta Cream and Roasted Cherry Tomatoes
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4 persone
PRESENTATION
In summer, we crave simple, fragrant, and light dishes without ever compromising on taste!
The pasta with ricotta cream and roasted cherry tomatoes is the perfect recipe to bring the colors and flavors of the Mediterranean to the table during the beautiful season. Creamy, flavorful, and fragrant with fresh basil, it's a summer delight prepared with just a few ingredients and captures your heart with the first taste.
The combination of the sweetness of slightly caramelized oven-roasted cherry tomatoes and the softness of blended ricotta creates an irresistible condiment that envelops our fusillotti. The best part? You can enjoy it hot right when it's made, or prepare it in advance and serve it cold or at room temperature: it will be delicious either way!
Whether it's a family lunch, a quick dinner, or a packed lunch to take to the beach or office, this pasta will win everyone over with its simplicity and goodness.
Discover other irresistible first courses:
- cold pasta with ricotta and cherry tomatoes
- baked penne with tomato and salted ricotta
- pasta with bell pepper and ricotta cream
- paccheri with eggplant and ricotta
- INGREDIENTS
- Fusillotti 3 ¼ cups (320 g)
- Cow's milk ricotta cheese 1 cup (250 g)
- Cherry tomatoes 4 ¾ cups (700 g)
- Brown sugar ¾ tbsp (10 g)
- Extra virgin olive oil 1 spoonful
- Fine salt 1 pinch
- Basil to taste
- Garlic 1 clove
- Black pepper to taste
How to prepare Pasta with Ricotta Cream and Roasted Cherry Tomatoes
To prepare the pasta with ricotta cream and roasted cherry tomatoes, first, place the whole cherry tomatoes in a bowl. Add the salt 1, the oil 2, and the ground black pepper 3.
Then add the brown sugar 4 and mix 5. Arrange the cherry tomatoes on a baking tray lined with parchment paper and add a clove of garlic with its skin on 6.
Bake at 430°F for about 30 minutes; they should be nicely roasted. Don't worry if they release some liquid during cooking. At this point, take them out of the oven 7, remove the garlic clove 8, and let them cool slightly. Place a pot full of water on the stove, salted to taste, which will be used for cooking the pasta. In a tall, narrow container, place the ricotta and add the salt 9.
Add about ten basil leaves 10 and almost all the cherry tomatoes 11, setting aside the others for decoration. Pour a small ladle of water 12 and blend everything until you obtain a cream.
Now strain the mixture 13 into a large bowl 14. As soon as it starts boiling, add the fusillotti 15.
Cook them al dente, then drain them 16, transfer them to the bowl with the dressing 17, and mix well. Plate by adding the reserved cherry tomatoes and the basil 18.