Name: Ricotta Pasta with Roasted Tomato Salsa and Tamale Crumble
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 8 oz dried pasta (fusilli or penne); 1 cup ricotta cheese; 2 medium ripe tomatoes, diced; 2 tamales (any flavor), crumbled; 2 tbsp olive oil; 1 garlic clove, minced; 1/2 tsp smoked paprika; 1/2 lemon, juiced; Salt and black pepper to taste; Fresh cilantro or parsley for garnish (optional)

Ricotta Pasta with Roasted Tomato Salsa and Tamale Crumble

CinnamonBroccoli1659

Inspired by Mexican and Italian comfort food, this Ricotta Pasta with Roasted Tomato Salsa and Tamale Crumble brings together creamy, tangy, and savory flavors in a uniquely satisfying way. The roasted tomatoes add sweet acidity, while the tamale crumble gives a surprising, crispy layer that echoes the joys of both taco and pasta night. The ricotta binds everything in a rich, velvety sauce, making this dish both cozy and exciting. Perfect for a sunny California evening, it’s a fusion dinner that feels familiar yet entirely new.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Toss diced tomatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until caramelized and juicy.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain pasta.
Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add crumbled tamales and cook, stirring, for 3-4 minutes until golden and slightly crispy. Set aside.
In a large bowl, combine warm pasta, roasted tomatoes, ricotta cheese, and lemon juice. Toss together, adding reserved pasta water as needed to create a creamy sauce. Season with additional salt and pepper to taste.
Divide pasta among plates. Top each with crispy tamale crumble and a sprinkle of fresh herbs if desired. Serve immediately.