Roasted Tomato Pesto Pasta With Ricotta

This easy pasta recipe has been a favorite of mine since I first posted it all the way back in 2011. Pesto pasta is always a guaranteed winner but adding juicy roasted tomatoes and creamy ricotta takes it up a notch. And by roasting the tomatoes the sweetness gets coaxed out of them so this is a pretty spectacular vegetarian recipe all year round, even when tomatoes aren’t at their peak. Of course, using in-season tomatoes will result in something pretty spectacular. Combining the cooked pasta with pesto (I used store-bought that I just thinned out with a little olive oil) with the roasting juices of the tomatoes (I could honestly eat it by the spoonful) and the creamed ricotta makes for the most delicious, easy sauce. Serve with plenty of fresh basil leaves and more ricotta for the ultimate meat-free meal.

How to make roasted tomatoes

Roasting tomatoes are a great way to use up tomatoes that might be beyond their best and are going soft but can just as easily be made with fresh tomatoes. Place tomatoes on a sheetpan (larger tomatoes can be roughly chopped, cherry and other baby varieties can be left whole) then drizzle with olive oil, Balsamic vinegar, salt and pepper. Place in a hot oven and allow to roast for 30-45 minutes until the tomatoes start to blister and release their juices. If using vine tomatoes, carefully remove them from the stems with a fork and use as directed.