Name: Roasted Tomato and Garlic Ricotta Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups cherry tomatoes, halved; 1 tablespoon olive oil; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 12 ounces pasta (such as spaghetti or penne); 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil leaves, chopped; 1 tablespoon lemon juice

Jump to Recipe

Roasted Tomato and Garlic Ricotta Pasta is like a warm hug in a bowl: it’s delightfully creamy, bursting with sweet-tart roasted tomatoes, and fragrant with garlic and basil. What I adore most about this dish (besides the hypnotic aroma that fills your kitchen) is how it transforms humble cupboard staples into an effortlessly elegant meal, perfect for weeknights yet fancy enough for guests. The combination of caramelized tomatoes, mellowed garlic, and the velvety ricotta sauce will have you savoring every twirl of your fork.

Roasted Tomato and Garlic Ricotta Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Roasted Tomato and Garlic Ricotta Pasta is how just a few down-to-earth ingredients come together to make something truly special. Each component not only adds its own flavor, texture, or color, but also ensures there’s never a dull bite.

Cherry Tomatoes: Their natural sweetness intensifies in the oven, creating pockets of juicy flavor.
Olive Oil: Adds silkiness and helps the tomatoes and garlic caramelize beautifully.
Garlic: Roasts alongside the tomatoes, softening and infusing the sauce with gentle pungency.
Dried Oregano: Lends a warm, earthy herbal note that pairs perfectly with tomatoes.
Salt: Essential for drawing out the tomatoes’ juices and seasoning the whole dish.
Black Pepper: Provides subtle heat and depth in every bite.
Pasta (Spaghetti or Penne): These classic shapes love to soak up creamy sauces and hold onto those roasted tomato bits.
Ricotta Cheese: The base of the sauce, bringing a plush, creamy texture that feels luxurious but isn’t heavy.
Grated Parmesan Cheese: Adds a salty-savory kick and helps thicken the ricotta sauce.
Fresh Basil Leaves: Sprinkle on brightness and freshness that makes the whole dish pop.
Lemon Juice: Wakes up all the flavors and adds a little zing.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Step 1: Prep and Roast the Tomatoes and Garlic

To begin your Roasted Tomato and Garlic Ricotta Pasta adventure, preheat your oven to 400°F (200°C). Slice those plump cherry tomatoes in half and arrange them snugly on a baking sheet. Drizzle with luscious olive oil and scatter the minced garlic right on top. Sprinkle with dried oregano, salt, and pepper for a fragrant boost, then toss everything until well coated. Pop the tray into the oven and let the magic happen – in 20 to 25 minutes, the tomatoes will be softened, blistered, and irresistibly caramelized.

Step 2: Cook the Pasta

While your kitchen fills with the addictive smell of roasting tomatoes and garlic, bring a generous pot of salted water to a rolling boil. Once you’ve chosen either spaghetti or penne (both work wonders for this dish!), cook the pasta according to package instructions, usually 9 to 11 minutes until perfectly al dente. Remember to scoop out half a cup of that starchy pasta water just before draining; you’ll use it to finesse your final sauce.

Step 3: Make the Ricotta Sauce

While the pasta bubbles away, grab a mixing bowl and combine the ricotta cheese, grated Parmesan, fresh basil, and lemon juice. Stir until the mixture is creamy and flecked with green. This sauce doesn’t require any cooking—the warmth of the pasta will bring it all together later. It’s another reason Roasted Tomato and Garlic Ricotta Pasta is so wonderfully easy!

Step 4: Bring It All Together

After the pasta is drained and back in the (still warm) pot, smash the caramelized roasted tomatoes gently with the back of a spoon to release all their sweet juices. Scrape everything, including those glorious garlic bits and pan juices, into the waiting pot of pasta. Pour your creamy ricotta mixture right on top and toss until every piece of pasta is gleaming with sauce. If the consistency seems a little thick, just drizzle in some reserved pasta water until it coats like a dream. Taste and adjust the seasoning with extra salt, pepper, or a bit more lemon juice, if you’re feeling zesty.

Step 5: Serve and Savor

Mound your Roasted Tomato and Garlic Ricotta Pasta onto plates or into big bowls, and don’t hesitate to finish with a flurry of extra Parmesan or torn basil leaves for a fresh and beautiful flourish. Serve immediately—this dish is truly best when savored hot and fresh.

How to Serve Roasted Tomato and Garlic Ricotta Pasta

Garnishes

The right garnish transforms Roasted Tomato and Garlic Ricotta Pasta from everyday to extraordinary. I love showering the finished pasta with more Parmesan (always say yes to more cheese), a few extra basil leaves for fragrance and color, and even a crack of black pepper for that final flourish. If you have it on hand, a drizzle of really good olive oil or even a scattering of toasted pine nuts takes things up a notch.

Side Dishes

Pairing ideas are endless for this vibrant pasta. Keep it simple with a green salad dressed in lemony vinaigrette or serve alongside garlic bread to mop up all the creamy, tomatoey goodness. For a heartier table, consider roasted vegetables like asparagus or broccoli for a nutritious, colorful contrast, or even a crisp glass of white wine if you’re feeling celebratory.

Creative Ways to Present

Make Roasted Tomato and Garlic Ricotta Pasta the star of a family-style spread, piling it high on a big platter so everyone can help themselves. For date night, plate it individually in shallow bowls for an elegant touch, garnished with whole roasted tomatoes nestled on top. If you’re hosting, consider serving it alongside a big bowl of marinated olives or topping it with crispy breadcrumbs for a bit of crunch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Roasted Tomato and Garlic Ricotta Pasta (lucky you!), simply transfer it to an airtight container and refrigerate. It will stay fresh and delicious for up to three days, though the basil may lose a bit of its vibrancy.

Freezing

While cream-based sauces typically don’t freeze beautifully, you can freeze the roasted tomatoes and garlic on their own, then combine with ricotta and pasta after thawing. If you do freeze a finished serving, thaw in the fridge and know that the texture may be softer but the flavor still shines.

Reheating

To gently reheat Roasted Tomato and Garlic Ricotta Pasta, add a splash of milk or water to your pan or microwave-safe bowl to loosen the sauce. Warm over low heat on the stovetop or in short bursts in the microwave, stirring often, to avoid drying out the pasta or curdling the sauce. Sprinkle with fresh basil before serving for that just-made taste.

FAQs

Can I use different types of pasta for Roasted Tomato and Garlic Ricotta Pasta?

Absolutely! Spaghetti and penne both grab onto the creamy sauce beautifully, but feel free to use your favorite pasta shape, such as rigatoni, fusilli, or even tagliatelle. The key is to cook it al dente so it has a nice, toothsome bite.

Is it possible to make this recipe gluten-free?

Definitely! Swap in your preferred gluten-free pasta and check that your cheeses are certified gluten-free if needed. Everything else in Roasted Tomato and Garlic Ricotta Pasta is naturally gluten-free, so you won’t sacrifice any flavor.

Can I make the ricotta sauce ahead of time?

Yes, you can mix up the ricotta, Parmesan, basil, and lemon juice ahead and stash it in the fridge for up to a day. Just give it a good stir before adding it to the hot pasta, and adjust the consistency with a little pasta water as needed.

What can I substitute for ricotta?

If you’re out of ricotta, try using cottage cheese (blended for smoothness), mascarpone, or cream cheese for similar silkiness. Each option will tweak the flavor and texture a bit but still delivers that lovely, rich mouthfeel.

How can I add protein to Roasted Tomato and Garlic Ricotta Pasta?

This pasta is perfect for additions like grilled chicken, cooked shrimp, or even a few crisped-up pieces of pancetta. For a vegetarian twist, toss in sautéed spinach or a can of drained cannellini beans for extra substance.

Final Thoughts

If you love comforting, vibrant meals that come together with minimal fuss and maximum flavor, you owe it to yourself to try Roasted Tomato and Garlic Ricotta Pasta. It’s unfussy, uplifting, and guaranteed to make you smile with each luscious bite. Gather your ingredients and treat yourself or your loved ones to this creamy, cozy masterpiece—you’ll be hooked from the very first forkful!

Roasted Tomato and Garlic Ricotta Pasta Recipe

★★★★★

4.8 from 7 reviews

Author: lina
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Roasted Tomato and Garlic Ricotta Pasta recipe is a delicious and comforting dish that combines the sweetness of roasted cherry tomatoes with the creamy richness of ricotta cheese. Perfect for a cozy dinner at home!

Instructions

Preheat your oven to 400°F (200°C). Cut cherry tomatoes in half and place on a baking sheet.
Drizzle olive oil over tomatoes, then sprinkle with garlic, oregano, salt, and pepper. Toss to coat.
Roast tomatoes in the oven for 20-25 minutes until soft and caramelized.
Boil a large pot of salted water. Cook pasta according to package instructions.
Combine ricotta, Parmesan, basil, and lemon juice for the sauce.
Reserve 1/2 cup pasta water before draining. Return pasta to pot to keep warm.
Smash roasted tomatoes and add to pasta.
Pour ricotta mixture over pasta and toss to combine.
If needed, add reserved pasta water to adjust sauce consistency.
Adjust seasoning with salt, pepper, or lemon juice.
Serve immediately, garnished with basil or Parmesan.