Why You’ll Love This Recipe
Roasted tomato and garlic ricotta pasta is a beautifully simple yet elegant dish that celebrates fresh, wholesome ingredients. Sweet, oven-roasted cherry tomatoes and caramelized garlic create a rich base, while creamy ricotta cheese adds a luxurious texture that coats every strand of pasta. The flavors are balanced perfectly—tangy, slightly smoky from roasting, and comfortingly creamy. What I love most about this recipe is its versatility; it’s quick enough for a weeknight dinner yet impressive enough for entertaining guests. I tried drizzling mine with a little extra virgin olive oil and a sprinkle of chili flakes before serving, and it was divine. This dish captures everything wonderful about Mediterranean cooking—simple, rustic, and bursting with flavor in every bite.
Roasted Tomato and Garlic Ricotta Pasta – Creamy, Fresh, and Flavorful
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted Tomato and Garlic Ricotta Pasta is a creamy, flavorful dish featuring slow-roasted cherry tomatoes, caramelized garlic, and whipped ricotta tossed with pasta for a comforting and elegant meal that’s simple yet delicious.
Ingredients
- 12 oz pasta (penne, rigatoni, or spaghetti)
- 2 cups cherry or grape tomatoes
- 6 cloves garlic, peeled
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup pasta cooking water
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast for 20–25 minutes, until tomatoes are blistered and garlic is soft.
- Meanwhile, cook the pasta in salted boiling water according to package directions. Reserve 1/4 cup of the pasta water before draining.
- In a blender or food processor, combine ricotta, roasted garlic, Parmesan, and pasta water. Blend until smooth and creamy.
- In a large pan, add the roasted tomatoes and the ricotta sauce. Stir to combine over low heat.
- Add cooked pasta and toss until evenly coated in the sauce.
- Season with extra salt, pepper, and red pepper flakes to taste.
- Garnish with fresh basil and serve warm.
Notes
- Use whole milk ricotta for the creamiest texture.
- You can add spinach or roasted zucchini for extra vegetables.
- For a tangy flavor, stir in a squeeze of lemon juice before serving.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of milk or water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cherry tomatoes
Sweet and juicy, they caramelize beautifully when roasted, adding deep flavor to the sauce.
Garlic cloves
Roasted alongside the tomatoes, garlic becomes mellow and slightly sweet, enriching the sauce.
Olive oil
Used to roast the tomatoes and garlic and to add richness to the final dish.
Ricotta cheese
Provides creaminess and a light, velvety texture to the pasta sauce.
Pasta (spaghetti, rigatoni, or penne)
Acts as the perfect base to absorb all the flavors of the sauce.
Parmesan cheese
Adds salty, nutty depth and helps thicken the sauce slightly.
Salt and black pepper
Essential for seasoning and balance.
Fresh basil
Adds freshness and aroma to complement the creamy and roasted elements.
Chili flakes (optional)
For a subtle kick of heat if desired.
Directions
Preheat the oven to 400°F (200°C). Spread cherry tomatoes and whole garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes, until the tomatoes are blistered and the garlic is golden.
Meanwhile, cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water before draining.
In a large bowl, combine ricotta cheese, roasted garlic (squeezed from their skins), and half of the roasted tomatoes. Mash lightly to form a creamy mixture. Add the cooked pasta to the bowl, tossing gently to coat. Add a few tablespoons of the reserved pasta water to loosen the sauce as needed.
Top with the remaining roasted tomatoes, a drizzle of olive oil, grated parmesan cheese, and fresh basil. Serve immediately.
Servings and timing
This recipe serves 4. Preparation and roasting take about 30 minutes in total, making it a quick and satisfying weeknight option.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or pasta water to restore creaminess. This pasta is best enjoyed fresh but reheats well.
Variations and Customizations
Spicy version
Add extra chili flakes or a drizzle of chili oil for more heat.
Protein boost
Top with grilled chicken, shrimp, or Italian sausage for a heartier meal.
Lemon ricotta twist
Stir in a little lemon zest and juice for brightness and freshness.
Herb lovers’ pasta
Mix in chopped parsley, thyme, or oregano for added aroma.
Vegan option
Use vegan ricotta and omit parmesan for a dairy-free version.
FAQs
Can I use other types of tomatoes?
Yes, grape tomatoes or chopped Roma tomatoes work well too.
Can I make the sauce ahead of time?
Yes, roast the tomatoes and garlic in advance and store in the fridge for up to 2 days.
What pasta shape works best?
Short pasta like rigatoni or penne holds the sauce beautifully, but spaghetti also works.
Can I use store-bought ricotta?
Absolutely—just use good-quality ricotta for the creamiest result.
Do I need to peel the garlic after roasting?
Yes, squeeze out the soft garlic from its skin before mixing.
Can I make this gluten-free?
Yes, use gluten-free pasta.
How do I make it extra creamy?
Add a splash of cream or extra ricotta when tossing the pasta.
What can I serve with this pasta?
A side salad or garlic bread pairs perfectly.
Can I roast vegetables with the tomatoes?
Yes, add zucchini, bell peppers, or onions for variety.
How do I prevent the ricotta from curdling?
Mix off the heat and add a bit of pasta water to smooth the sauce.
Conclusion
Roasted tomato and garlic ricotta pasta is the perfect balance of creamy and fresh, with the comforting flavors of roasted vegetables and rich cheese. Simple, quick, and full of flavor, it’s an easy recipe that feels gourmet. Whether you’re making it for a cozy dinner at home or impressing guests, this pasta dish will always deliver delicious results.
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