Roasted Tomato and Garlic Ricotta Pasta

Why This Recipe Works

This pasta uses sweet roasted tomatoes and soft roasted garlic to make a rich, simple sauce. Ricotta makes the sauce creamy without heavy cream. The pasta water helps the sauce stick to the pasta and keeps it smooth. Roasting brings out deep tomato flavor and softens the garlic so it blends easily.

This dish is quick, warm, and easy to make. It needs few ingredients and little hands-on time. Roast the tomatoes and garlic, cook the pasta, blend the sauce, then toss. For a light side, try a fresh cucumber and tomato salad like the one in this recipe: cucumber and tomato salad.

Why you should try this recipe

• It uses simple pantry items.
• It cooks fast and tastes fresh.
• It feels special but is easy for weeknights.
• You can change it with what you have on hand.

How to make Roasted Tomato and Garlic Ricotta Pasta

Follow a few simple steps: roast, cook, blend, and toss. The sauce blends smooth and coats the pasta well. Taste and adjust salt and pepper at the end.

Ingredients :

• 1 pound (450g) ripe medium vine tomatoes, halved
• 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
• 2 tablespoons (30ml) olive oil
• Salt and pepper to taste
• 8 ounces (225g) pasta (spaghetti, fettuccine, or other)
• 1 cup (240ml) reserved pasta cooking water (adjust as needed)
• ½ teaspoon chili flakes (optional)
• ½ cup (120g) ricotta cheese
• Handful of fresh basil leaves
• Grated Parmesan cheese, for serving

Equipments Needed

• Oven and baking dish
• Blender or food processor
• Large pot for pasta
• Large skillet or pan for tossing pasta
• Measuring cups and spoons

Step-by-Step Instructions :

1. Roast the tomatoes and garlic: Preheat the oven to 400°F (200°C). Arrange the halved tomatoes on a baking dish, cut side up. Place the whole garlic head beside them after cutting off its top to expose the cloves. Drizzle everything with olive oil, then season with salt and pepper. Roast uncovered for 20 minutes, then cover loosely with foil and continue roasting for another 10 minutes until the tomatoes blister and caramelize, and the garlic becomes soft.
2. Cook the pasta: While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup (240ml) of pasta cooking water before draining the pasta.
3. Blend the sauce: Once the roasted ingredients are cool enough to handle, squeeze the soft garlic cloves out of their skins into a blender. Add the roasted tomatoes, fresh basil, chili flakes (if using), ricotta cheese, and ¼ cup (60ml) of the reserved pasta cooking water. Blend until smooth, adding more water as needed to create a silky sauce.
4. Combine pasta with sauce: Transfer the cooked pasta to a large skillet over medium heat. Pour the blended sauce over the pasta and toss to coat evenly. If the sauce is too thick, gradually add more reserved pasta water, a little at a time, until the desired consistency is reached.
5. Season and serve: Taste the pasta and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with freshly grated Parmesan cheese and more basil leaves for freshness.

How to serve Roasted Tomato and Garlic Ricotta Pasta

Serve hot with extra grated Parmesan and fresh basil. Offer chili flakes on the side for heat. A crisp salad or simple roasted vegetables work well. For a heartier meal, pair with a chicken pasta like garlic parmesan chicken pasta.

How to store Roasted Tomato and Garlic Ricotta Pasta

Cool the pasta to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce. Do not freeze long-term; ricotta texture may change after freezing.

Tips & Tricks

• Use ripe tomatoes for best flavor.
• Save pasta water — it makes the sauce silky.
• Blend the sauce until smooth for the best texture.
• If sauce is too thin, let it reduce a bit in the pan.
• For a one-pan meal, add roasted vegetables or cooked chicken. See a roast chicken and veggie idea here: oven roasted chicken, garlic potatoes and veggies.

Variations & Substitutions

• Dairy-free: use a vegan ricotta or silken tofu.
• Add protein: stir in cooked shrimp, chicken, or crispy prosciutto.
• Make it smoky: add a little smoked paprika or char the tomatoes more.
• Use different cheese: swap ricotta for mascarpone for a richer sauce.

FAQs

Q: Can I use cherry tomatoes?
A: Yes. Roast them the same way, but check earlier since they can cook faster.

Q: How do I make the sauce less runny?
A: Blend less pasta water and simmer the sauce briefly to thicken.

Q: Can I make the sauce ahead?
A: Yes. Make and chill the sauce for up to 24 hours. Warm gently and add pasta water when mixing with pasta.

Q: Is ricotta necessary?
A: Ricotta gives a light creaminess. You can use mascarpone or cream as a substitute.

Conclusion

This roasted tomato and garlic ricotta pasta is simple and full of flavor. For a similar take with crispy prosciutto, see this recipe: Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto. For another version with a classic Italian touch, check this page: Roasted Tomato & Ricotta Pasta | Italian Food Forever.

Print