Ingredients and Weight:
- Roma tomatoes: 4 pounds, halved
- Olive oil: 1/4 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Whole-wheat pasta: 1 pound
- Ricotta cheese: 1 cup
- Parmesan cheese, freshly grated: 1/2 cup
- Fresh basil, chopped: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss tomato halves with olive oil, salt, pepper, oregano, thyme, and red pepper flakes.
- Spread tomatoes on a baking sheet and roast for 25-30 minutes, or until softened and slightly caramelized.
- While tomatoes are roasting, cook pasta according to package directions.
- Heat oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute longer.
- Add roasted tomatoes to the skillet and bring to a simmer.
- Reduce heat to low and simmer for 15 minutes, or until sauce has thickened.
- Stir in ricotta cheese, Parmesan cheese, and basil.
- Season with additional salt and pepper to taste.
- Drain pasta and add to the sauce.
- Toss to coat and serve immediately.
Nutritional Information:
- Calories: 550 per serving
- Fat: 20g
- Carbohydrates: 70g
- Protein: 25g
Dish Characteristics:
- Rustic and flavorful
- Balanced blend of spicy and savory flavors
- Creamy and luxurious with the addition of ricotta cheese
- Perfect for a hearty and comforting meal
User Comments:
- "This sauce is absolutely delicious! The roasted tomatoes give it an incredible depth of flavor."
- "I loved the subtle spiciness from the red pepper flakes."
- "The ricotta cheese makes this sauce so rich and creamy."
- "This is one of my favorite pasta dishes ever!"
Special Precautions and Tips:
- For a spicier sauce, use more red pepper flakes.
- If you don't have whole-wheat pasta, use any type of pasta you like.
- Garnish with additional fresh basil leaves before serving.
