Roasted garlic, olive, tomato and fresh basil pasta

DSC00797Nina’s family has a tradition: pasta lunch on Sundays. We adopted it last year, and are so deeply in love with the tradition. We make our own tomato sauce in huge batches and then freeze it, thawing a portion each Sunday to have with pasta, garlic bread and a quick salad. It’s easy comfort food at the end of busy weekends, and routines make me happy. It also limits our pasta intake to once a week, which has been a challenge in my vegetarian life before. Win/win/win!

As I said, we usually make pasta with tomato sauce, but then this recipe came along and I couldn’t help substitute it for our regular fare. Nina’s first words after eating it were “you need to tell people that this is shockingly good!” And it is.

Roasted Garlic, Olive, Tomato and Fresh Basil Pasta
Source: the Kitchn


  • 3 small heads of garlic
  • Olive oil
  • 1 pound of pasta
  • 15 ounces of whole or skim ricotta cheese
  • 3/4 plain yogurt
  • Salt and pepper to taste
  • 4 small tomatoes, roughly diced
  • 1 cup black or green olives, sliced
  • 1/3 cup fresh basil leaves, thinly sliced


  1. Heat the oven to 400 degrees F. Slice the tops off the cloves of garlic and drizzle with olive oil. Wrap the cloves (cut side up) in tin foil, and place the packet in the oven (I just put mine in like that, but you could also place it on a baking sheet). Roast for 40-50 minutes or until the garlic is very soft. Remove and let cool.
  2. Bring a large pot of water to boil. Add the pasta and cook according to the package directions.
  3. While the pasta is cooking, mix the ricotta and yogurt together in a medium-sized bowl. Open the foil packet of roasted garlic and with your fingers or a spoon, squeeze the garlic out of the cloves into the ricotta/yogurt mixture. Once it’s all added, mix it to combine. Add salt and pepper to taste.
  4. Once the pasta is cooked al dente, drain and return to the pot. Add the ricotta/yogurt/garlic mixture, tomatoes, olives and fresh basil. Toss everything together and serve! This is delicious hot, but we also add the cold leftovers the next day and it was just as delicious.

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