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Roasted Tomato and Garlic Ricotta Pasta
Ingredients
  • 450 g (1 pound) medium vine tomatoes, halved
  • 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
  • 30 ml (2 tbsp) olive oil
  • Salt and pepper to taste
  • 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
  • Pasta cooking water (adjust to desired consistency)
  • ½ tsp chilli flakes (optional)
  • 120 g (½ cup) ricotta cheese
  • Handful fresh basil leaves
  • Grated parmesan cheese and fresh basil leaves, for serving
Steps
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