Name: Roasted Tomato Garlic Ricotta Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 450g (1 pound) ripe medium vine tomatoes, halved; 1 small whole garlic head (or 4 large garlic cloves, unpeeled); 30ml (2 tbsp) olive oil; Salt to taste; Pepper to taste; 225g (8 oz) pasta; Pasta cooking water; 1/2 tsp chili flakes (optional); 120g (1/2 cup) ricotta cheese; Handful fresh basil leaves; Grated Parmesan cheese, for serving; Fresh basil leaves, for serving

Roasted Tomato And Garlic Ricotta Pasta is a dish that truly captures the essence of comforting, flavorful Italian-inspired cuisine. Imagine plump, ripe tomatoes slowly caramelizing in the oven alongside aromatic garlic cloves, transforming into a sweet, savory base. This magical combination then mingles with velvety, fresh ricotta cheese, creating a sauce that is both incredibly rich and surprisingly light. It’s a culinary hug in a bowl, a vibrant testament to how simple, high-quality ingredients can create something extraordinary, promising a delightful experience with every forkful.

While pasta itself boasts a history stretching back centuries, the art of pairing it with fresh, seasonal produce like sun-ripened tomatoes and fragrant garlic, then elevated by the creamy whisper of ricotta, is a timeless tradition rooted in Italian kitchens. This dish isn’t just about sustenance; it’s about celebrating those foundational flavors that speak to the heart. People adore this pasta for its incredible balance – the sweetness of the roasted vegetables perfectly counteracting the savory notes, all enveloped in the luxurious, smooth texture of ricotta. It’s comforting, satisfying, and offers a gourmet experience without demanding hours in the kitchen. The incredible depth of flavor in this Roasted Tomato And Garlic Ricotta Pasta truly sets it apart. It’s perfect for a cozy weeknight yet elegant enough to impress dinner guests, making it a versatile and much-loved addition to any home cook’s repertoire. I am so excited to share this recipe with you!

Ingredients:

For the Roasted Tomatoes and Garlic:
- 2 lbs (approx. 900g) ripe cherry or grape tomatoes, or a mix of smaller heirloom varieties. Halve larger cherry tomatoes if desired.
- 1 whole head of garlic, cloves separated and peeled. Don’t worry about mincing, we’ll roast them whole!
- ¼ cup (60ml) extra virgin olive oil, plus more for drizzling.
- 1 teaspoon dried oregano (or a mix of Italian herbs).
- ½ teaspoon red pepper flakes (adjust to your spice preference, or omit for a milder dish).
- 1 teaspoon sea salt, plus more to taste.
- ½ teaspoon freshly ground black pepper, plus more to taste.
For the Creamy Ricotta Mixture:
- 15 oz (approx. 425g) whole milk ricotta cheese. Using whole milk ricotta is key for the best creamy texture!
- ½ cup (50g) freshly grated Parmesan cheese, plus extra for serving. Pecorino Romano can be used for a sharper flavor.
- ¼ cup (10g) fresh basil leaves, finely chopped, plus whole leaves for garnish.
- 2 tablespoons fresh parsley, finely chopped, plus extra for garnish.
- Zest of 1 small lemon (optional, but highly recommended for brightness).
- ¼ teaspoon sea salt.
- ⅛ teaspoon freshly ground black pepper.
For the Pasta:
- 1 lb (450g) of your favorite pasta shape. I find spaghetti, linguine, orecchiette, or rigatoni work beautifully to catch all that delicious sauce.
- 2 tablespoons olive oil (for finishing the pasta).
- Salt for pasta water (about 1-2 tablespoons).

Roasting the Tomatoes and Garlic: The Heart of Our Sauce

The magic of this Roasted Tomato And Garlic Ricotta Pasta truly begins in the oven, where simple ingredients transform into a deeply flavorful base. Roasting brings out the natural sweetness of the tomatoes and mellows the garlic into a buttery, spreadable delight.

Preheat Your Oven and Prepare Your Pan: First things first, let’s get that oven nice and hot. Preheat your oven to 400°F (200°C). While it’s heating, grab a large, rimmed baking sheet. I like to line mine with parchment paper for easy cleanup, but it’s not strictly necessary if you’re okay with a little scrubbing.
Prepare the Tomatoes and Garlic: Wash your cherry or grape tomatoes thoroughly. If you’re using larger cherry tomatoes, consider halving them to ensure they roast evenly and release their juices more readily. Spread the tomatoes out in a single layer on your prepared baking sheet. It’s important not to overcrowd the pan; if they’re piled too high, they’ll steam instead of roast, and we want that lovely caramelization! Now, scatter the peeled garlic cloves amongst the tomatoes. Don’t be shy with the garlic; it becomes incredibly sweet and tender after roasting.
Season and Drizzle: Drizzle a generous ¼ cup of good quality extra virgin olive oil over the tomatoes and garlic. This oil will become infused with all the wonderful flavors as they roast. Sprinkle the dried oregano, red pepper flakes (if using), sea salt, and black pepper evenly over everything. Using your hands, gently toss the ingredients on the baking sheet to ensure everything is well coated. You want every tomato and garlic clove to get a little love from the seasoning and oil.
Roast to Perfection: Place the baking sheet into your preheated oven. Roast for 25-35 minutes, or until the tomatoes have burst, softened considerably, and started to caramelize around the edges. The garlic cloves should be beautifully golden brown and incredibly tender. Your kitchen will begin to fill with the most inviting aroma—a true sign that something delicious is in the making! This step is crucial for developing the rich, complex flavor profile of our Roasted Tomato And Garlic Ricotta Pasta.
Cool Slightly: Once roasted, carefully remove the baking sheet from the oven. Allow the tomatoes and garlic to cool for just a few minutes on the pan. This makes them easier to handle and allows the flavors to deepen slightly.

Preparing the Creamy Ricotta Mixture: Our Velvety Embrace

While the tomatoes are roasting, we can prepare the creamy, luscious ricotta mixture that will beautifully balance the vibrant roasted flavors. This isn’t just plain ricotta; it’s a seasoned, herby, cheesy cloud of deliciousness.

Combine Ricotta and Cheese: In a medium-sized mixing bowl, scoop in the whole milk ricotta cheese. Gently add the freshly grated Parmesan cheese. Using fresh Parmesan makes a noticeable difference in flavor and texture compared to pre-grated varieties, so I always recommend grating your own.
Add Fresh Herbs and Lemon Zest: Finely chop your fresh basil and parsley. Add these vibrant green herbs to the ricotta and Parmesan. If you’re using lemon zest (and I truly hope you do!), carefully grate the zest of one small lemon into the mixture. The lemon zest provides a bright, subtle citrus note that cuts through the richness of the ricotta and enhances the overall freshness of the dish, without making it taste lemony.
Season the Ricotta: Sprinkle in the ¼ teaspoon of sea salt and ⅛ teaspoon of freshly ground black pepper. Remember, the roasted tomatoes will also be seasoned, so we’re aiming for a balanced approach here.
Gently Mix: Using a spoon or a rubber spatula, gently fold all the ingredients together until just combined. Be careful not to overmix; we want to keep the ricotta light and airy. Set this bowl aside. This creamy ricotta mixture is what truly elevates this dish into a comforting and luxurious Roasted Tomato And Garlic Ricotta Pasta.

Cooking the Pasta and Bringing it All Together: The Grand Finale

With our roasted vegetables fragrant and our ricotta mixture ready, it’s time to cook the pasta and bring all these wonderful components together for our incredible Roasted Tomato And Garlic Ricotta Pasta.

Boil the Pasta Water: Fill a large pot with at least 4-6 quarts of water. Place it over high heat and bring it to a rolling boil. Once boiling, add a generous amount of salt – think 1-2 tablespoons. The water should taste like the sea! This is your primary opportunity to season the pasta itself, so don’t skimp.
Cook the Pasta to Al Dente: Add your chosen pasta shape to the boiling salted water. Stir immediately to prevent the pasta from sticking together. Cook according to package directions, but always aim for al dente. This means the pasta should be tender but still have a slight bite to it. It will continue to cook slightly when combined with the hot sauce, so taking it out a minute or two before the package suggests is often a good idea.
Reserve Pasta Water – Don’t Forget! Before draining the pasta, ladle out about 1 to 1 ½ cups of the starchy pasta cooking water into a heatproof mug or bowl. This liquid gold is absolutely essential for creating a silky, cohesive sauce. The starches in the water help emulsify the sauce, making it incredibly creamy and ensuring everything clings beautifully to the pasta. Never underestimate the power of pasta water in this Roasted Tomato And Garlic Ricotta Pasta!
Drain the Pasta: Once the pasta is al dente, carefully drain it in a colander. Do not rinse the pasta, as this washes away the starches we want for our sauce.
Mashing the Garlic and Creating the Sauce Base: Transfer the roasted tomatoes and garlic from the baking sheet directly into a large, sturdy pan or a very large mixing bowl that can accommodate all the pasta. Using the back of a fork or a potato masher, gently mash the roasted garlic cloves into the tomatoes. The garlic should be so tender that it practically dissolves into a paste, infusing the tomato juices with its sweet, roasted flavor. You can mash some of the tomatoes too, or leave most of them whole for a more rustic texture, depending on your preference.
Combine Pasta and Roasted Goodness: Add the drained, hot pasta to the pan with the mashed roasted tomatoes and garlic. Drizzle in the remaining 2 tablespoons of fresh olive oil.
Incorporate the Ricotta Mixture: Now, add the prepared creamy ricotta mixture to the pan with the pasta and tomatoes.
Mix and Emulsify with Pasta Water: Using tongs or a large spoon, begin to gently toss and mix everything together. The heat from the pasta will start to warm the ricotta. As you mix, gradually add the reserved pasta water, a quarter-cup at a time, continuously tossing. This is where the magic happens: the pasta water will help create a luxurious, creamy sauce that coats every strand or piece of pasta, ensuring that the ricotta isn’t just sitting in clumps but is wonderfully emulsified throughout the dish. You might not need all the pasta water; add just enough until the sauce reaches your desired consistency – rich, creamy, and clinging beautifully to the pasta.
Taste and Adjust Seasoning: Give the Roasted Tomato And Garlic Ricotta Pasta a taste. This is your moment to adjust the salt, pepper, or even add a pinch more red pepper flakes if you crave extra warmth. Sometimes, a tiny splash of fresh lemon juice can brighten it further at this stage, though the zest should have already done its job beautifully.
Serve Immediately and Garnish: Divide the pasta among serving bowls. Garnish generously with extra freshly grated Parmesan cheese, a few whole fresh basil leaves, and perhaps a final drizzle of high-quality extra virgin olive oil. The freshness of the basil and the sharpness of the Parmesan provide a wonderful contrast to the rich, creamy pasta. Enjoy this comforting and incredibly flavorful Roasted Tomato And Garlic Ricotta Pasta immediately while it’s warm and utterly delicious!

Conclusion:

And there you have it, my friends! We’ve reached the delicious finale of our culinary journey together. I genuinely hope you’ve enjoyed exploring the process behind what I believe is truly a standout dish. This isn’t just another pasta recipe; it’s a celebration of simple, wholesome ingredients coming together to create something truly extraordinary. You see, this Roasted Tomato And Garlic Ricotta Pasta isn’t just another weeknight meal; it’s an experience. It’s the kind of dish that warms you from the inside out, making even the busiest day feel a little more manageable and a lot more flavorful. The magic truly happens when those sweet, juicy cherry tomatoes burst and caramelize in the oven, releasing their intense sweetness and creating a vibrant, naturally sweet base. Paired with the mellow, aromatic garlic cloves that soften to a buttery consistency, it forms a foundation of flavor that is both comforting and incredibly sophisticated. Then, we introduce the creamy, dreamy ricotta, which swirls through the pasta, coating every strand with a cloud-like texture and a mild, milky richness that beautifully balances the robust roasted elements. It’s this exquisite dance of sweet, savory, and creamy that makes it an absolute must-try in your kitchen.

I promise you, the aroma alone is worth the effort – if you can even call such a straightforward process “effort”! It’s minimal fuss for maximum flavor, making it perfect for both seasoned home cooks and beginners alike. The beauty of this recipe lies in its elegant simplicity; it doesn’t demand exotic ingredients or complicated techniques. Instead, it relies on the natural goodness of fresh produce and quality dairy to shine through. Each forkful delivers a harmonious blend of textures: the al dente bite of the pasta, the tender bursts of roasted tomato, the soft creaminess of the ricotta, and the subtle chew of the garlic. It’s a sensory delight that is both satisfyingly hearty and surprisingly light, leaving you feeling nourished and content without being overly full.

Now, let’s talk about making this dish truly your own, because while the core recipe is stellar, it’s also wonderfully adaptable! For serving suggestions, I love to see this dish garnished generously. A sprinkle of freshly grated Parmesan or Pecorino Romano adds a lovely salty tang, while vibrant fresh basil leaves torn just before serving infuse a peppery, aromatic lift that brightens the entire plate. A pinch of red pepper flakes can introduce a subtle warmth if you enjoy a little kick. For a heartier meal, pan-sear some thinly sliced chicken breast or crumble in some Italian sausage (either sweet or spicy!) during the last few minutes of roasting the tomatoes. If you’re looking to boost the vegetable content, stir in a handful of baby spinach or kale right at the end; the residual heat will wilt it perfectly. Roasted bell peppers, zucchini, or even asparagus spears would also make fantastic additions, either roasted alongside the tomatoes or quickly sautéed and stirred in.

Get Creative with Your Dish!

Thinking about variations? Don’t stop at meat or extra veggies! You could experiment with different types of pasta – penne, fusilli, or even orecchiette would work beautifully to capture all that creamy sauce. For a richer, more indulgent version, stir in a tablespoon of mascarpone along with the ricotta. If you’re aiming for a dairy-free or vegan option, simply substitute the ricotta with a cashew-based cream or a good quality almond-milk ricotta alternative, and use nutritional yeast for a cheesy flavor instead of Parmesan. This dish also lends itself wonderfully to being baked. Once you’ve tossed the pasta with the sauce, transfer it to a baking dish, top with a little extra cheese, and bake until golden and bubbly for a comforting pasta bake experience. Serving this with a crisp, green side salad dressed with a light vinaigrette, or a warm, crusty baguette for soaking up any leftover sauce, would complete the meal perfectly.

Your Culinary Journey Awaits!

I truly believe this dish will become a treasured addition to your recipe repertoire, something you’ll turn to again and again. It’s comforting, relatively quick, incredibly flavorful, and just feels like a warm hug in a bowl. So, please, don’t just read about it; dive in and experience it for yourself! I urge you to gather your ingredients, set aside some time, and create this delightful meal in your own kitchen. And when you do, I would absolutely love to hear about it! Please, don’t be a stranger. Share your triumphs, your personal twists, your serving ideas, and even your “aha!” moments. Cooking is a journey best shared, and your experiences inspire me and our entire community. Happy cooking, and may your kitchen be filled with the most wonderful aromas!