If you’re craving a dish that tastes like the sunniest afternoon in Italy, look no further than this Roasted Tomato and Garlic Ricotta Pasta. Imagine sweet, caramelized tomatoes and meltingly soft garlic coming together with creamy ricotta and the gentle bite of your favorite pasta. The whole thing comes together in just over half an hour, but delivers layers of flavor that will have everyone at the table swooning. Whether it’s a casual weeknight, a cozy date night-in, or a lively dinner with friends, this pasta feels special without any fuss.
Ingredients You’ll Need
The magic of Roasted Tomato and Garlic Ricotta Pasta is all in the balance of vibrant, simple ingredients. Each component brings something unique, from a silky texture to a fresh burst of color or a punch of flavor. Here’s what you’ll need to make this pasta sing:
- Pasta (12 oz rigatoni, penne, or fusilli): Choose a short, textured noodle to catch all that luscious sauce and roasted bits.
- Cherry tomatoes (1 pint): Bursts of sweetness that roast into little flavor bombs.
- Garlic (6 cloves, peeled): Roasting will mellow the garlic, turning it caramel-sweet and spreadable.
- Olive oil (2 tablespoons): Helps the tomatoes blister and the garlic soften, while adding rich, fruity depth.
- Whole milk ricotta (1 cup): Creamy and mild, ricotta is the comforting base that soaks up all the juices.
- Red pepper flakes (1/4 teaspoon, optional): Just enough heat to give the sauce a gentle kick—totally up to your preference.
- Salt and black pepper: Season boldly to elevate all the other flavors.
- Parmesan cheese (1/4 cup, grated): Adds a salty, umami finish right at the end.
- Fresh basil leaves (1/4 cup, torn): Scatter over the top for a pop of color and freshness.
How to Make Roasted Tomato and Garlic Ricotta Pasta
Step 1: Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F (200°C). Arrange the cherry tomatoes and peeled garlic cloves on a baking sheet, drizzle with olive oil, and sprinkle generously with salt and black pepper. Give them a good toss so everything gets evenly coated. Roast for 20 to 25 minutes until the tomatoes have collapsed and caramelized, and the garlic turns golden and buttery-soft. This creates the sweet, savory backbone of your Roasted Tomato and Garlic Ricotta Pasta.
Step 2: Cook the Pasta
While the tomatoes and garlic are nestling in the oven, get your pasta boiling. Bring a large pot of salted water to a rolling boil and cook your rigatoni, penne, or fusilli until just al dente according to package instructions. Reserve half a cup of the pasta water before draining—this starchy liquid is your secret weapon for a perfectly creamy sauce.
Step 3: Prepare the Ricotta Mixture
In a big mixing bowl, measure out your ricotta and season it with red pepper flakes (if you like a little spice), plus a pinch of salt and black pepper. The creamy base will mingle with the hot pasta and roasted veggies, so giving it a little bit of forethought means every bite tastes intentional.
Step 4: Combine the Sauce
Spoon those blistered tomatoes and the melting garlic straight from the oven into the ricotta bowl. With a fork, mash them up slightly to release all the garlicky, tomatoey juices—this mingles all the flavors and starts to create a glossy, ultra-flavorful sauce. It’s rustic and impossibly fragrant at this stage.
Step 5: Toss Everything Together
Add your steaming hot pasta right into the bowl, along with a splash of that reserved pasta water. Toss gently to coat and help the ricotta melt and cling to each piece. If the mixture feels too thick, keep adding a spoonful of pasta water until the sauce is beautifully creamy but not soupy. Finish by stirring in the grated Parmesan for an extra savory punch. Scatter fresh basil over top just before serving to brighten everything up.
How to Serve Roasted Tomato and Garlic Ricotta Pasta
Garnishes
A final shower of torn basil leaves gives this pasta a beautiful, herbaceous lift. For extra punch, add a sprinkle of freshly cracked pepper, a drizzle of good olive oil, or even a few curls of extra Parmesan. The pasta is already stunning, but these little touches make it feel restaurant-worthy.
Side Dishes
Roasted Tomato and Garlic Ricotta Pasta shines alongside crisp green salads—think arugula with lemon or a simple mixed greens salad. Warm, crusty bread is perfect for scooping up every last bit of the creamy sauce. If you’re feeling ambitious, serve with marinated olives or grilled vegetables for a Mediterranean feast.
Creative Ways to Present
Spoon the pasta into shallow bowls for casual family style, or twirl into neat little nests for upscale dinner parties. Try topping each serving with a few roasted tomatoes reserved from the pan, a scattering of microgreens, or even some toasted pine nuts for crunch. This dish also works as a hearty side for chicken, fish, or plant-based main courses.
Make Ahead and Storage
Storing Leftovers
Transfer leftover Roasted Tomato and Garlic Ricotta Pasta to an airtight container and refrigerate for up to three days. The flavors continue to develop as it sits, making for an irresistible next-day lunch.
Freezing
While ricotta-based sauces don’t always love the freezer, you can freeze extra portions for up to one month if needed. Thaw overnight in the fridge, then reheat gently, stirring thoroughly to reincorporate the creamy sauce. Add a splash of milk or water if it seems dry.
Reheating
To bring leftovers back to life, warm gently on the stovetop over low heat with a splash of water or milk. Stir often and taste for seasoning—you may want to add a fresh hit of Parmesan or basil just before serving.
FAQs
Can I use a different type Main Course
Absolutely! Roasted Tomato and Garlic Ricotta Pasta works beautifully with any short pasta shape that can hold sauce, like shells or cavatappi. Even spaghetti or linguine will work in a pinch, but textured pasta really holds all the flavor.
How do I make this dish vegan?
Swap the ricotta for a plant-based version (store-bought or homemade), and use a dairy-free Parmesan alternative. The roasting method and fresh veggies still deliver tons of flavor.
Can I add protein to this pasta?
Yes! Roasted Tomato and Garlic Ricotta Pasta pairs well with grilled chicken, sautéed shrimp, or crispy chickpeas. Simply add your cooked protein when tossing everything together.
What should I do if my ricotta sauce is too thick?
Just add more reserved pasta water, a splash at a time, until you get a silky, pourable consistency. The starch in the water also helps bind everything together for a restaurant-quality finish.
Can I make this ahead for a party?
Definitely. Prepare all the components a few hours ahead, assemble close to serving time, and gently reheat if needed. The dish is also delicious at room temperature, so it’s perfect for entertaining.
Final Thoughts
If you’re searching for a new go-to pasta that’s both comforting and impressive, give Roasted Tomato and Garlic Ricotta Pasta a try. It’s pure joy in a bowl—fresh, creamy, and loaded with sunshine flavor. I can’t wait for you to experience how such simple ingredients can transform into something truly memorable.
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Roasted Tomato and Garlic Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in a comforting bowl of Roasted Tomato and Garlic Ricotta Pasta, a creamy and flavorful dish that’s perfect for a weeknight dinner. This vegetarian pasta is elevated with roasted cherry tomatoes, garlic, and a luscious ricotta sauce.
Ingredients
Pasta:
- 12 oz pasta (rigatoni, penne, or fusilli)
Roasted Tomatoes and Garlic:
- 1 pint cherry tomatoes
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
Ricotta Sauce:
- 1 cup whole milk ricotta cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
To Serve:
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Roast Tomatoes and Garlic: Toss cherry tomatoes and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tomatoes are blistered and garlic is soft.
- Cook Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Prepare Ricotta Sauce: In a large bowl, combine ricotta, red pepper flakes, salt, and pepper. Add roasted tomatoes and garlic, mashing slightly with a fork.
- Combine and Serve: Add hot pasta to the bowl, tossing gently and adding reserved pasta water as needed. Stir in Parmesan and garnish with fresh basil.
Notes
- Use herbed ricotta or add greens like spinach or arugula for extra flavor.
- Enjoy the dish warm or at room temperature.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg
