Roasted Tomato Garlic Pasta With Pistachio Basil Ricotta Swirl

This Roasted Tomato Garlic Pasta with Pistachio-Basil Ricotta Swirl isn’t just a meal; it’s an experience. Imagine sweet, caramelized roasted tomatoes mingling with fragrant garlic, all tossed with perfectly cooked spaghetti and crowned with a vibrant, creamy ricotta swirl. The addition of pistachios and fresh basil elevates this dish to something truly special. It’s a surprisingly easy recipe that delivers restaurant-quality flavor right in your own kitchen. Get ready to impress your family and friends with this stunning and delicious pasta creation!

What You’ll Need

• 400g (14oz) Spaghetti: We recommend using a high-quality, long pasta like spaghetti. The long strands beautifully capture the sauce and provide a satisfying bite. You can also substitute with linguine or bucatini.
• 500g (1lb) Cherry Tomatoes: Choose ripe, sweet cherry tomatoes. Halving them allows them to roast evenly and burst with flavor. Roma tomatoes can be used as a substitute, but cherry tomatoes offer a superior sweetness.
• 4 Large Garlic Cloves: Using whole garlic cloves during roasting mellows their flavor and creates a delightful sweetness. Don’t mince or chop them – leaving them whole is key!
• 30ml (2 Tbsp) Extra-Virgin Olive Oil (for roasting): A good quality extra-virgin olive oil is essential for roasting the tomatoes and garlic, imparting a rich flavor.
• 250g (9oz) Ricotta Cheese: Full-fat ricotta is crucial for achieving a creamy, luxurious texture. Part-skim ricotta will work in a pinch, but the result won’t be as decadent.
• 50g (1/3 cup) Unsalted Pistachios: Shelled pistachios add a delightful crunch and nutty flavor that complements the tomatoes and basil beautifully.
• 30g (1 cup) Fresh Basil Leaves: Fresh basil is non-negotiable! Its vibrant aroma and flavor are integral to the pesto and overall dish. Make sure to use loosely packed leaves.
• 15ml (1 Tbsp) Fresh Lemon Juice: A squeeze of fresh lemon juice brightens the pesto and balances the richness of the ricotta.
• 5g (1 tsp) Sea Salt: Sea salt enhances the flavors of all the ingredients. Adjust to your taste.
• 2g (½ tsp) Freshly Ground Black Pepper: Freshly ground black pepper adds a subtle spice and depth of flavor.
• 15g (1 Tbsp) Grated Parmesan Cheese (optional): A sprinkle of Parmesan cheese adds a salty, umami kick. Use freshly grated Parmesan for the best flavor.
• Pinch of Red-Pepper Flakes (optional): For those who like a little heat, a pinch of red-pepper flakes adds a pleasant warmth.

Substitutions & Variations

Feel free to customize this recipe to your liking! If you don’t have pistachios, you can substitute with pine nuts or walnuts. For a vegan version, use a plant-based ricotta alternative. And if you’re short on time, you can use store-bought pesto, but the homemade version is truly worth the effort.

Step-by-Step Instructions for Roasted Tomato Garlic Pasta

1. Roast the Tomatoes and Garlic: Preheat your oven to 200°C (400°F). In a large bowl, combine the halved cherry tomatoes and whole garlic cloves. Drizzle with 2 tablespoons of extra virgin olive oil, ½ teaspoon of sea salt, and ½ teaspoon of freshly ground black pepper. Toss well to ensure everything is evenly coated. Spread the tomato and garlic mixture in a single layer on a baking sheet. This prevents steaming and encourages caramelization. Roast for 20-25 minutes, or until the tomatoes are beautifully caramelized and slightly blistered, and the garlic is soft and fragrant.
2. Cook the Pasta: While the tomatoes and garlic are roasting, bring a large pot of generously salted water to a rolling boil. Adding enough salt to the water is crucial – it seasons the pasta from the inside out. Add the spaghetti and cook according to package directions until al dente, usually around 10-12 minutes. Al dente means ‘to the tooth’ in Italian, indicating the pasta should be firm to the bite.
3. Reserve Pasta Water: Before draining the pasta, reserve about ½ cup (120ml) of the pasta water. This starchy water is liquid gold! It helps to create a creamy sauce and bind everything together. Drain the pasta thoroughly.
4. Make the Pistachio-Basil Pesto: In a food processor, combine the shelled pistachios, fresh basil leaves, 2 tablespoons of extra virgin olive oil, lemon juice, and ½ teaspoon of sea salt. Pulse the mixture until it forms a coarse, bright green paste. Avoid over-processing, as this can heat up the pesto and dull the color. You want a slightly textured pesto, not a smooth puree.
5. Prepare the Pistachio-Basil Ricotta: In a mixing bowl, gently fold together the ricotta cheese and about 2 tablespoons of the prepared pistachio-basil pesto. Start with a smaller amount of pesto and add more to taste. If the mixture is too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches a creamy, spreadable consistency. The goal is to have a ricotta that’s infused with the pesto flavor and has a lovely, slightly loose texture.
6. Combine and Serve: In a large bowl, combine the hot, drained spaghetti, the roasted tomatoes and garlic (squeeze the softened garlic out of their skins), the remaining plain ricotta, and the remaining pistachio-basil pesto. Gently toss everything together with a spatula, swirling to create pockets of the vibrant green ricotta throughout the pasta. Add more pasta water, a tablespoon at a time, if needed to achieve your desired sauce consistency. Season with additional salt, pepper, and a pinch of red pepper flakes (if using) to taste.
7. Plate and Garnish: Divide the pasta among shallow bowls. Drizzle a thin line of the remaining pistachio-basil pesto around the rim of each bowl. Sprinkle with the remaining toasted pistachios, a few fresh basil leaves, and a light dusting of grated Parmesan cheese (if desired). Serve immediately and enjoy!

The Science Behind Roasting Tomatoes

Roasting tomatoes concentrates their natural sugars, resulting in a much deeper, sweeter, and more complex flavor than raw tomatoes. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, occurs during roasting, creating hundreds of flavor compounds and that beautiful caramelized color. Roasting garlic alongside the tomatoes mellows its pungent flavor and transforms it into a sweet, almost buttery component of the dish. This technique is a cornerstone of Mediterranean cuisine for a reason – it elevates simple ingredients to something truly special.

Why Pistachio-Basil Pesto?

Pesto is traditionally made with pine nuts, but substituting pistachios adds a unique nutty flavor and a beautiful pale green hue. Pistachios have a slightly sweeter and more delicate flavor than pine nuts, which complements the sweetness of the roasted tomatoes perfectly. Basil provides a fresh, herbaceous counterpoint, while lemon juice brightens the entire dish. Using a food processor ensures a consistent texture, but you can also make pesto by hand using a mortar and pestle for a more rustic result.

Tips for the Creamiest Ricotta Swirl

The key to a beautiful ricotta swirl is to use full-fat ricotta cheese. Lower-fat ricotta tends to be watery and won’t hold its shape as well. Gently folding the pesto into the ricotta, rather than mixing it vigorously, helps to maintain the distinct swirls of color. Adding a little pasta water to the ricotta mixture loosens it up and makes it easier to incorporate into the pasta, creating a more cohesive and creamy sauce.

Adjusting the Spice Level

This recipe is mild, but you can easily adjust the spice level to your liking. A pinch of red pepper flakes adds a subtle warmth, but feel free to add more if you prefer a spicier dish. You could also use a chili-infused olive oil when roasting the tomatoes and garlic for an extra kick.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, while spaghetti is traditional, you can use other long pasta shapes like linguine or fettuccine. Even bucatini would work well!

Can I make the pesto ahead of time?

Yes, the pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator. To prevent browning, press a piece of plastic wrap directly onto the surface of the pesto.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. If you omit the Parmesan cheese, it becomes vegan.

Conclusion

This Roasted Tomato Garlic Pasta with Pistachio-Basil Ricotta Swirl is a celebration of fresh, vibrant flavors. It’s a surprisingly easy dish to make, yet it looks and tastes incredibly sophisticated. The combination of sweet roasted tomatoes, fragrant garlic, creamy ricotta, and nutty pesto is simply irresistible. Don’t forget to save this recipe to Pinterest for later – you’ll want to make it again and again!

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