Roasted Tomato and Garlic Ricotta Pasta

This Roasted Tomato and Garlic Ricotta Pasta is a simple, flavorful, and comforting dish that’s perfect for a cozy dinner. Roasted tomatoes, garlic, and a creamy ricotta sauce combine to create a rich and delicious meal, all finished with fresh basil and a sprinkle of parmesan. It’s easy to make and sure to be a crowd-pleaser, with its perfect balance of savory and slightly sweet flavors from the roasted tomatoes.

Why You’ll Love This Recipe

This dish is a perfect blend of simplicity and flavor. The tomatoes caramelize beautifully in the oven, creating a natural sweetness that pairs perfectly with the creamy ricotta. The roasted garlic adds a soft, mellow depth of flavor, making this pasta irresistibly comforting. Whether you’re making it for a weeknight dinner or serving it for guests, the dish is both elegant and easy to prepare. Plus, it’s customizable – you can adjust the spice level with chili flakes or add extra basil for freshness.

Ingredients

• 450 g (1 pound) ripe medium vine tomatoes, halved

• 1 small whole garlic head (or 4 large garlic cloves, unpeeled)

• 30 ml (2 tbsp) olive oil

• Salt and pepper to taste

• 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)

• Pasta cooking water (adjust to desired consistency)

• 1/2 tsp chili flakes (optional)

• 120 g (1/2 cup) ricotta cheese

• Handful fresh basil leaves

• Grated parmesan cheese and fresh basil leaves, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 200°C (400°F). Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.

2. Drizzle the tomatoes and garlic with olive oil and season with salt and pepper.

3. Roast in the preheated oven for about 20 minutes. Remove the dish from the oven, cover with kitchen foil, and place it back in the oven for another 10 minutes or until the tomatoes are blistered and caramelized, and the garlic is soft.

4. While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining. (Note: Do not add all of the pasta water to the sauce – follow the instructions below.)

5. Once the tomatoes and garlic are roasted, squeeze the soft garlic cloves out of their skin and transfer them to a blender along with the roasted tomatoes, fresh basil leaves, and chili flakes (if using). Add the ricotta cheese and 60ml (1/4 cup) of the reserved pasta cooking water, then blend until smooth.

6. In a large skillet or pan, combine the blended tomato mixture with the cooked pasta. Toss until the pasta is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if the sauce seems too dry.

7. Serve the pasta with grated parmesan cheese and fresh basil leaves on top.

Servings and Timing

• Servings: 2 to 4 servings

• Prep Time: 10 minutes

• Cooking Time: 30 minutes

• Total Time: 40 minutes

Variations

• Pasta Types: Feel free to swap the pasta for your favorite variety such as penne, rigatoni, or even gluten-free pasta.

• Herb Variations: Try adding other fresh herbs like thyme or oregano to the sauce for added depth of flavor.

• Spicy Option: For more heat, increase the amount of chili flakes or add a pinch of red pepper paste.

• Dairy-Free Version: You can substitute the ricotta with a dairy-free ricotta alternative or another creamy, plant-based option.

Storage/Reheating

• Storage: Store any leftover pasta in an airtight container in the fridge for up to 2 days.

• Reheating: Reheat the pasta gently in the microwave or on the stovetop. Add a splash of water or olive oil to loosen the sauce if it’s too thick.

FAQs

Can I use store-bought ricotta cheese?

Yes, store-bought ricotta works perfectly for this recipe. However, using fresh ricotta will give the dish a richer taste.

Can I roast the tomatoes and garlic in advance?

Yes, you can roast the tomatoes and garlic ahead of time. Store them in the fridge for up to 2 days and simply reheat before blending.

What’s the best pasta for this recipe?

Spaghetti, fettuccine, or any long pasta works best, but short pasta like penne or fusilli will also be great.

How do I make this dish spicier?

Increase the amount of chili flakes or add a small amount of fresh chili for more heat.

Can I use canned tomatoes if fresh tomatoes are unavailable?

Fresh tomatoes are ideal, but you can substitute canned tomatoes in a pinch. Just make sure to adjust the cooking time as canned tomatoes are already cooked.

Is this recipe vegetarian?

Yes, this dish is vegetarian, but not vegan due to the ricotta and parmesan cheese. You can substitute the cheese with plant-based alternatives for a vegan version.

Can I freeze this dish?

This pasta is best eaten fresh. However, you can freeze the sauce (without pasta) for up to 1 month. When ready to eat, simply cook fresh pasta and toss with the reheated sauce.

Can I add other vegetables to this dish?

Absolutely! Roasted bell peppers, zucchini, or spinach would all be great additions to the pasta.

How can I make the sauce creamier?

If you want a creamier sauce, add a bit more ricotta or a splash of cream to the blender before blending.

What can I serve with this pasta?

A simple green salad with a lemon vinaigrette or some crusty bread would be the perfect side dish for this pasta.

Conclusion

Roasted Tomato and Garlic Ricotta Pasta is a simple yet flavorful dish that brings together the best of Italian comfort food. The roasted tomatoes and garlic create a deep, savory base for the creamy ricotta sauce, making each bite a treat. This recipe is quick to prepare and incredibly satisfying, making it perfect for a weeknight dinner or even a special occasion. Enjoy it with a sprinkle of parmesan and fresh basil for an extra burst of flavor!