Sun-Dried Cherry Tomato Pasta

Ingredients

• 680 g cherry tomatoes (halved)
• 3 tbsp extra-virgin olive oil (divided)
• 3 cloves garlic (minced)
• 1 tsp dried Italian seasoning
• kosher salt (to taste, plus more for the pasta water)
• black pepper (to taste)
• 400 g dried pasta (spaghetti, bucatini, or another long pasta)
• 250 g ricotta cheese (whole-milk ricotta)
• 60 g Parmesan cheese (finely grated, plus more for serving)
• 180 ml reserved pasta water (approximately; use as needed to loosen the sauce)
• 15 g fresh basil (torn, for serving)

Steps

1. 1

   Preheat the oven to 150°C/300°F. Line a large baking sheet or roasting pan with parchment paper.

2. 2

   Arrange the halved cherry tomatoes cut-side up on the prepared pan. Drizzle with approximately 2 tablespoons of the olive oil, then season with the minced garlic, Italian seasoning, salt, and black pepper.

3. 3

   Roast the tomatoes slowly for about 35–45 minutes, until they have softened, released some moisture, and become deeply concentrated and lightly caramelized at the edges. They should remain moist rather than completely dried.

4. 4

   While the tomatoes roast, bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente.

5. 5

   Before draining the pasta, reserve approximately 180 ml of the cooking water. Drain the pasta, but do not rinse it.

6. 6

   Place the ricotta, grated Parmesan, and remaining tablespoon of olive oil in a large bowl. Add a small splash of the reserved pasta water and stir until smooth and creamy.

7. 7

   Add the hot drained pasta to the ricotta mixture. Toss thoroughly, adding the reserved pasta water a little at a time until the cheese coats the pasta in a silky sauce.

8. 8

   Add the roasted cherry tomatoes and any flavorful oil or juices from the roasting pan. Toss gently so the tomatoes are distributed without completely breaking apart.

9. 9

   Taste and adjust the seasoning with additional salt and black pepper. Serve immediately, topped with torn fresh basil and extra grated Parmesan.

Notes

The source description identifies the dish and its key components—slow-roasted cherry tomatoes, ricotta, and Parmesan—but does not provide the full written recipe, quantities, or method. The measurements and instructions above are culinary estimates reconstructed from that description.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• summer
• roasted
• creamy
• easy