How To Make Roast Tomato Pasta with Breadcrumbs & Ricotta
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 1 pound spaghetti
- 2 pints cherry tomatoes
- 4 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 cup breadcrumbs
- 1 cup ricotta cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside.
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Spread the cherry tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast in the preheated oven for 15 minutes or until the tomatoes are burst and slightly charred.
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In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant.
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Add the breadcrumbs to the skillet and toast them until golden brown, stirring frequently. Remove from heat.
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In a large bowl, mix the cooked spaghetti with the roasted tomatoes and any juices from the baking sheet. Add the toasted breadcrumbs and toss to combine.
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Divide the pasta into serving bowls and top with dollops of ricotta cheese. Garnish with fresh basil leaves.
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Serve hot and enjoy!
Nutrition
- Calories : 482kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 18mg
- Sodium : 248mg
- Total Carbohydrates : 70g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 15g
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