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