Roasted Tomato Ricotta Pasta

Step 1: Prep Your Sheet Pan: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grab a sheet pan and line it with aluminum foil for easy cleanup later on.

Step 2: Prepare the Ingredients: Peel and chop 4-5 cloves of garlic. Spread the garlic evenly over the foil-lined sheet pan. Next, take 7-8 ripe plum tomatoes and slice them lengthwise. Arrange the tomato slices on top of the garlic, making sure to cover the garlic completely. This will prevent it from burning in the oven.

Step 3: Seasoning Time: Sprinkle 1/2 teaspoon of sugar, 1 teaspoon of kosher salt, 1 teaspoon of cracked black pepper, and 1/2 teaspoon of crushed red pepper over the tomatoes. Drizzle about 2 tablespoons of olive oil evenly over the tomatoes, ensuring they are well-coated.

Step 4: Roasting Magic: Place the sheet pan in the preheated oven and let the tomatoes roast for 15-20 minutes. Keep an eye on them until they become beautifully browned and fragrant.

Step 5: Blend It All Together: Using the foil as a handy guide, carefully transfer the roasted tomatoes and garlic into a blender. Add about 6-8 fresh basil leaves, approximately 1/4 cup of chopped parsley, and 16 ounces of ricotta cheese to the blender. Blend the mixture until well combined, for about 30 seconds.

Step 6: Pasta Perfection: Cook your favorite pasta, such as penne, according to the package instructions until it reaches al dente perfection. Once cooked, drain the pasta and return it to the pot. Pour the delectable roasted tomato and garlic sauce over the pasta and toss it all together until each noodle is coated in the flavorful sauce.

Step 7: Garnish and Serve: To add an extra touch of freshness, sprinkle some Pecorino Romano cheese, fresh chopped parsley, and basil over the pasta. Serve it up hot and enjoy the explosion of flavors in every bite!