Roasted Garlic Tomato Ricotta Pasta


  • 2 garlic bulbs ‎
  • 1 ½ cup water ‎
  • 4 tbsp olive oil, divided ‎
  • 2 tsp salt, plus more for sprinkling ‎
  • 1 ½ cups passata ‎
  • 1 ½ cups cherry tomatoes, halved ‎
  • 2 ½ cups chicken broth ‎
  • ¾ cup whole-milk ricotta ‎
  • 1 lb. rigatoni ‎
  • Grated parmesan cheese, for serving ‎
  • Peel away the loose, papery outer layers of the garlic bulb, but leave the cloves attached and the skin intact. Slice off the top part of each garlic bulb, exposing the cloves slightly. Drizzle with one tablespoon of olive oil and sprinkle with salt.
  • Pour the water into the inner pot and place the trivet inside. Put each garlic bulb cut side up on top of the trivet. Secure the lid and Pressure Cook on HIGH for 10 minutes. After 10 minutes, quickly release the pressure.
  • Set the garlic aside to cool until easy to handle. Clean the inner pot and remove the trivet.
  • Press Sauté – High/More for 10 minutes. Add the remaining 3 tbsp olive oil. Using tongs or your hands, squeeze the “roasted” garlic into the inner pot. Using a wooden spoon, mash the garlic into a paste. Sauté until fragrant and lightly toasted, stirring constantly, about 2-5 minutes.
  • Press ‘Cancel’. Add the passata, cherry tomatoes, chicken broth, ricotta, and remaining salt. Stir until thoroughly combined. Add the pasta and toss to coat.
  • Stir and season additionally to taste, if needed. Serve in big bowls and top with grated parmesan cheese. Enjoy!
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