Ingredients:

  • 1.5 lbs (680g) Roma tomatoes, halved or quartered
  • 1 head of garlic, top sliced off
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 lb (454g) pasta (penne, rigatoni, or your favourite shape)
  • 1 cup (225g) whole milk ricotta cheese
  • 1/4 cup (60ml) reserved pasta water
  • 1/4 cup (25g) grated Parmesan cheese, plus extra for serving
  • Fresh basil leaves, chopped, for garnish
  • Lemon zest, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes and garlic with olive oil, oregano, basil, red pepper flakes (if using), salt, and pepper.
  2. Spread tomatoes in a single layer on the baking sheet and place the garlic head, cut-side up, on the baking sheet. Roast for 40-45 minutes, or until the tomatoes are softened and slightly caramelised. The garlic should be soft and fragrant.
  3. While the tomatoes are roasting, cook the pasta according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
  4. Once the tomatoes and garlic are roasted, let them cool slightly. Squeeze the roasted garlic cloves out of their skins into a large bowl. Add the roasted tomatoes (don't worry about peeling), ricotta cheese, and reserved pasta water. Mash and stir until well combined.
  5. Add the drained pasta to the sauce. Toss to coat well. Stir in the Parmesan cheese. Serve immediately, garnished with fresh basil and extra Parmesan cheese. A grating of lemon zest adds a lovely brightness.