Roasted Tomato & Garlic Ricotta Pasta by Magda Good Food Discoveries

Ingredients

• 1 lb cherry tomatoes
• 6 cloves garlic, peeled
• 1/4 cup olive oil, plus extra for drizzling
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 lb spaghetti
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss the cherry tomatoes and peeled garlic cloves with 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes, or until the tomatoes are burst and slightly caramelized, and the garlic is tender.
3. While the tomatoes are roasting, bring a large pot of salted water to a boil for the pasta. Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
4. Transfer the roasted tomatoes and garlic to a food processor or blender. Add the ricotta cheese, Parmesan cheese, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Process until smooth and creamy. If the sauce is too thick, add a tablespoon of reserved pasta water at a time until desired consistency is reached.
5. In a large bowl or back in the pasta pot, combine the drained spaghetti with the tomato-garlic ricotta sauce. Toss well to coat the pasta evenly.
6. Stir in the chopped fresh basil and parsley.
7. Serve immediately, drizzled with a little extra olive oil and garnished with more fresh herbs and Parmesan cheese, if desired.