Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- Slice fresh cherry tomatoes in half and place them cut side up on a baking sheet.
- Drizzle olive oil over the tomatoes and sprinkle with minced garlic, dried oregano, salt, and pepper.
- Roast the tomatoes for 20-25 minutes until softened and caramelized.
- Bring a large pot of salted water to a boil, then cook your choice of spaghetti or penne for 9-11 minutes until al dente.
- In a large mixing bowl, combine ricotta cheese, grated Parmesan, fresh basil, and lemon juice until smooth.
- Reserve about a ½ cup of the starchy pasta water, then drain the pasta.
- Combine the cooked pasta with the roasted tomatoes and ricotta mixture over low heat, tossing gently.
- If the sauce is too thick, add reserved pasta water to adjust the consistency as desired.
- Serve garnished with extra basil and a sprinkle of grated Parmesan cheese.
Nutrition
Notes
Ensure tomatoes are well-coated in olive oil for maximum flavor. Cook pasta al dente to prevent mushiness.