Creamy Tomato Ricotta Noodles
I might be a little addicted to this tomato ricotta sauce. It’s so easy to make and the best part is you only need to throw tomatoes and garlic in the oven, blend and cook out the sauce! The secret to this recipe is using dairy products that are made with high quality 100% Canadian milk @dairyfarmersofcanada.
- Prep: 10 minutes
- Cooking: 35 minutes
Ingredients
- 2 packs of Chinese knife sliced noodles
- 2 ½ cups (625 ml) Cherry tomatoes
- 4 garlic cloves or ½ garlic head
- Handful of Basil
- ¼ cup (60 ml) Canadian Parmesan cheese
- ½ cup (125 ml) Canadian Ricotta cheese
- 2 tbsp (30 ml) Canadian butter
- Pasta water (reserve about 1 cup - 250 ml)
- Olive oil
- Salt & Pepper
Make it with Canadian Dairy
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Preparation
Preheat oven to 400F (200C).
On a baking tray add tomatoes, peeled garlic cloves and salt. Bake for 10-15 minutes, or until gently roasted.
In a pot, boil water and cook noodles 5 minutes before tomatoes are done. Save about 1 cup (250 ml) of noodles water and set aside. Drain noodles.
Once tomatoes and garlic are roasted, add basil, Canadian parmesan cheese, Canadian ricotta cheese, olive oil, pepper and ⅓ of the reserved noodle water in the blender and mix with the knife cut noodles
Cook sauce and noodles on medium heat and add more noodle water if the sauce looks dry. Add butter to finish off the sauce. Taste test and add more salt and pepper according to personal preference.
