Hey y’all! If you love pasta dishes that are rich, creamy, and bursting with vibrant flavors, you’re in for a real treat with this Roasted Tomato and Garlic Ricotta Pasta. Juicy roasted tomatoes, caramelized garlic, and luscious ricotta come together to create the ultimate comfort food that’s perfect for weeknight dinners, gatherings, or a cozy date night at home. Grab your apron—let’s get cooking!
Why You’ll Love This Roasted Tomato and Garlic Ricotta Pasta
- It’s packed with luscious, creamy texture and bright, roasted flavors.
- Super easy to make with simple, wholesome ingredients.
- Perfect for meal prep or a quick weeknight dinner.
- Vegetarian-friendly and easy to adapt to your preferences.
- Makes a stunning centerpiece for any dinner party.
Ingredients for Roasted Tomato and Garlic Ricotta Pasta
- 1 pound (450g) pasta (rigatoni or penne work best)
- 2 pints (600g) cherry or grape tomatoes
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup (250g) whole-milk ricotta cheese
- ½ cup (60g) grated Parmesan cheese, plus more for serving
- ¼ cup (10g) fresh basil leaves, torn or chopped
- Zest of 1 lemon
- Optional: ¼ teaspoon crushed red pepper flakes
How to Make Roasted Tomato and Garlic Ricotta Pasta
Step 1: Roast the Tomatoes and Garlic
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss cherry tomatoes and whole garlic cloves with olive oil, salt, and pepper. Arrange in a single layer.
- Roast for 20–25 minutes until the tomatoes are blistered and the garlic is golden and soft.
Step 2: Cook the Pasta
- While the tomatoes roast, bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente (about 10–12 minutes).
- Reserve 1 cup of pasta water, then drain pasta.
Step 3: Make the Ricotta Sauce
- In a large mixing bowl, combine ricotta, grated Parmesan, lemon zest, and red pepper flakes (if using).
- Stir in ½ cup reserved hot pasta water to form a creamy sauce.
Step 4: Combine and Serve
- Add the drained pasta to the ricotta mixture and toss to coat.
- Stir in the roasted tomatoes and smashed garlic (smash the garlic gently with a fork for even distribution).
- Add more pasta water as needed for a silky, glossy sauce.
- Garnish with fresh basil, extra Parmesan, and a drizzle of olive oil. Serve warm!
Notes for the Best Roasted Tomato and Garlic Ricotta Pasta
- Use high-quality ricotta for the creamiest texture—here’s how to make fresh ricotta at home.
- Don’t skip the pasta water! The starchy liquid helps the sauce cling to the noodles.
- For deeper flavor, try roasting the tomatoes with a sprig of thyme or oregano.
Variations: Roasted Tomato and Garlic Ricotta Pasta Your Way
- Spicy Kick: Add a teaspoon of Calabrian chili paste to the ricotta mixture.
- Protein Boost: Stir in cooked Italian sausage or shredded rotisserie chicken for a heartier dish.
- Greens Galore: Toss in a few handfuls of baby spinach or arugula right before serving.
Equipment Needed for Roasted Tomato and Garlic Ricotta Pasta
- Large pot for boiling pasta
- Baking sheet
- Mixing bowl
- Wooden spoon or spatula
- Fine grater for Parmesan and lemon zest
How to Store Roasted Tomato and Garlic Ricotta Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or reserved pasta water and warm gently on the stove or in the microwave until creamy and hot.
Serving & Pairing Suggestions for Roasted Tomato and Garlic Ricotta Pasta
- Pair with a crisp green salad and crusty Italian bread.
- Enjoy alongside a glass of Pinot Grigio or Sauvignon Blanc.
- Serve with roasted vegetables or simple grilled chicken for a complete meal.
Pro Tips for Roasted Tomato and Garlic Ricotta Pasta Perfection
- For extra creamy sauce, use whole-milk ricotta and don’t rush the mixing step—let the heat from the pasta melt everything together. Learn more about pasta sauce techniques here.
- Make sure not to overcook your pasta; al dente texture holds up best with creamy sauces.
- Roast tomatoes until deeply blistered for maximum sweetness—here are tips for perfect roasted tomatoes.
FAQ: Roasted Tomato and Garlic Ricotta Pasta
- Can I use store-bought ricotta? Absolutely! Just choose a high-quality, whole-milk brand for best results.
- Is Roasted Tomato and Garlic Ricotta Pasta gluten-free? It can be! Simply swap in your favorite gluten-free pasta.
- Can I prep the roasted tomatoes in advance? Yes, roast and refrigerate them up to 2 days ahead. Gently rewarm before tossing with the pasta.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Ingredients
- 12 oz (340 g) pasta (such as rigatoni or penne)
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, peeled
- 1 cup ricotta cheese
- 2 tablespoon olive oil
- ¼ cup fresh basil leaves, chopped
- ¼ teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
Instructions
-
1Preheat the oven to 400°F (200°C). Place cherry tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat.
-
2Roast the tomatoes and garlic in the preheated oven for 20-25 minutes, until the tomatoes are blistered and the garlic is golden and soft.
-
3While the tomatoes are roasting, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
-
4In a large bowl, combine the roasted tomatoes, garlic, ricotta cheese, and crushed red pepper flakes. Mash the garlic and mix until creamy, adding reserved pasta water as needed for a smooth sauce.
-
5Add the cooked pasta to the bowl and toss to coat evenly with the sauce. Stir in chopped basil. Adjust seasoning with salt and pepper to taste.
-
6Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!