Roasted Garlic Tomato Ricotta Pasta

Ingredients 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 

For this recipe, the cloves and the epidermis of the garlic bulb should be left intact, while removing any loose skin or paper-like outer layers. 


Take away the topmost part of each garlic bulb but leave a modest exposure of its cloves. Drizzle one tablespoon of olive oil over it and then sprinkle with salt.

Add water into inner pot; place trivet inside it. Place each garlic bulb on top of the trivet with cut side up. Leave the lid and put pressure Cook for ten minutes at HIGH heat. 

Allow garlic to cool until it can be handled comfortably. Remove trivet and wash inner pot properly.

Press Sauté again for 10 minutes high/more. Add in remaining three tablespoons of olive oil. Crush “roasted” garlic between your palms or tongs into inner pot using wooden spatula.

Mash garlic bulbete with it Cook stirring continuously for 2-5 minutes or until fragrant and lightly toasted.

Choose “Cancel.” The next ingredients that need to be added are passata, cherry tomatoes, chicken broth, ricotta an dthe restof salt Stir until all ingredients are well combined Coat by tossing with pasta.