Tagliatelle with ricotta and roasted tomatoes. The vibrant color of the blistered tomatoes, the slight oozy melting goodness of the ricotta and the golden locks of the tagliatelle make for a delightful pasta, perfect either for weekdays as well as Sunday dinners.
Of all the foods in the world, pasta is one that I could eat seven days a week. I love the textures of pasta when cooked right, and the plenty of different ways of preparing it, from Fettuccine with Mushrooms, to Lasagna alla Romana, it always brings a smile to my face and hunger to my stomach.
MEMORIES
I remember when my daughter was a newborn and she would wake up to want to eat and I would feed her while laying next to her, on the TV a cooking show called the Elegant Gourmet. The show would start with a red Ferrari pulling up to a house and the star of the show and a beautiful woman would exit the car. How Italian is that, pretty stereo typed. Cheesy maybe a bit, but the pasta dishes that he made had my mouth water, and a desire to make pasta at 5:00 in the morning was huge. I know you are probably wondering if I made pasta at that time of day, and yes, there were a few occasions where I succumbed to the urge and I have to tell you it was absolutely amazing.
TAGLIATELLE WITH RICOTTA AND ROASTED GRAPE TOMATOES
I happened upon this recipe from a Chatelaine magazine I was reading at the doctor's office. Sometimes, going to the doctor is not a terrible thing. It is beautiful and elegant in texture, color, and taste. Also simple in preparation.
HOW TO MAKE TAGLIATELLE WITH RICOTTA AND ROASTED TOMATOES
There's something magical that happens when cherry tomatoes hit a hot oven. They burst, wrinkle, and caramelize just enough to turn sweet and jammy, creating a sauce that tastes far more complex than the effort required.
Step 1
Wash and cut grape tomatoes in half.
Step 2
Toss halved tomatoes in e.v.o. oil, salt and pepper with a little oregano, basil, and parsley. Place on a parchment-lined paking sheet cut side up.
Step 3
Roast in a pre-heated 350F/180C oven for about 30-35 minutes or until sweet caramelized perfection.
WHY ROASTING MAKES ALL THE DIFFERENCE
Instead of simmering tomatoes on the stovetop, roasting concentrates their flavor. The edges caramelize, the juices thicken, and you get a naturally sweet, slightly smoky base that clings beautifully to the pasta.
Once the tomatoes are blistered and bubbling, you simply toss them with hot tagliatelle and finish with dollops of ricotta that melt into creamy pockets. It's one of those pastas that feels both rustic and elegant. The kind you can whip up on a busy evening or proudly serve when friends come over.
TAGLIATELLE VS. FETTUCCINE
While fettuccine originated from central Italy (mostly the Lazio Region), tagliatelle are from Emilia Romagna. Both made with eggs and flour and similar in shape, tagliatelle are just a bit wider (7 mm or more) than fettuccine (3-5 mm).
WHAT I LOVE MOST ABOUT THIS RECIPE IS ITS BALANCE
- the brightness of the roasted tomatoes
- the soft richness of the ricotta
- the comforting chew of fresh or dried tagliatelle
- the herbal lift from basil or oregano
- It's simple, seasonal, and deeply satisfying.
SERVING SUGGESTIONS
A simple green salad, crusty bread, and a glass of something crisp (white wine or sparkling water with lemon) turn this into a complete meal. And if you're cooking for guests, finish with a drizzle of good olive oil and a few basil leaves - it instantly looks restaurant‑worthy.
This Tagliatelle with ricotta and oven roasted grape tomatoes has made my favorites' list.
Buon appetito!
PrintTAGLIATELLE WITH RICOTTA AND ROASTED TOMATOES
The vibrant color of the blistered tomatoes, the slight oozy melting goodness of the ricotta and the golden locks of the tagliatelle make for a delightful pasta, perfect either for weekdays as well as Sunday dinners.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Pasta, vegetarian
- Method: Baking
- Cuisine: Italian
Ingredients
- 120 grams tagliatelle pasta
- 1 cup grape tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil chopped
- 1 teaspoon fresh parsley chopped
- salt and pepper to taste
- ¼ -½ cup fresh ricotta, spooned in at the end
Instructions
- Toss grape tomato halves with olive oil, oregano, basil, parsley, and a pinch of salt and pepper.
- Place some parchment paper on a baking sheet and put tomatoes on, possibly face up.
- Bake in a preheated oven at 350°F/180°C for about 35 minutes, or silghtly blistered and tender. Take out of the oven, set aside.
- Bring a pot of salted water to boil. Taste the water for saltiness to ensure the flavor you want out of the pasta.
- Place tagliatelle in the boiling water and cook for the recommended time on the package.
- Drain pasta and toss with the roasted tomatoes. Spoon in the ricotta and lightly toss.
- Finish with a nice dusting of Parmigiano.
- Serve and enjoy.
Notes
You can use cherry tomatoes instead of grape tomatoes.
Fresh egg tagliatelle or dried ones have different cooking times. Check time on the package. Fettuccine work too.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
another cook says
You should specify what type of Ricotta cheese in this recipe.
The fresh, creamy variety of Ricotta that you would spoon out?
Ricotta Salata, which is salted, aged and pressed into a more crumbly cheese?
When I say ricotta, it's only the smooth ricotta, if not, I say ricotta SALATA (like I do in pasta alla Norma recipe). And ricotta salata you grate it. In this recipe ricotta works better because it makes for a creamier texture.