Creamy roasted tomato pasta
Rated 5.0 stars by 2 users
Cuisine
Italian
Author:
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Super simple. Very tasty! The pasta you make, when you don’t have time, want to eat healthy and ofcourse tasty! This roasted tomato pasta is elevated with some delicious anchovy. The anchovy will bring all the flavors up in depth and it will give this dish that little bit of umami it needs! I personally use anchovy from a brand called Sea Tales (for US residents) and Fish Tales (for EU residents). Their anchovy is caught sustainably, is MSC certified and hand cleaned and packed by tradition!
Ingredients
-
250 gr ricotta
- 1 can anchovy
- 800 gr cherry tomatoes
- Olive oil
- Garlic head
- 3 shallots
- Salt
- Pepper
- Basil
- 400 gr Spaghetti
Directions
- Half the tomatoes and slice the head of the garlic and shallot
- Put the tomatoes in a tray with olive oil, sprinkle with salt and pepper and wrap the shallot and garlic in aluminum foil.
- Bake in oven at 200 degrees Celsius or 400 degrees Fahrenheit for 20 minutes
- To a mixer add the ricotta, tomatoes, garlic, shallot and some basil
- Boil the spaghetti
- Add the sauce to a pan with melted anchovy, a little pasta water and the spaghetti
- Garnish with basil, optional extra anchovy, serve and enjoy!