Best Roasted Tomato And Garlic Ricotta Pasta Recipe

Roasted Tomato And Garlic Ricotta Pasta is more than just a meal; it’s an invitation to experience culinary bliss, a vibrant symphony of flavors that promises to transport your taste buds to the sun-drenched Italian countryside. Inspired by the rustic simplicity of traditional Italian cooking, where fresh, seasonal ingredients are celebrated, this dish embodies the heartiness and warmth characteristic of cherished family meals. It’s a modern take on timeless culinary wisdom, focusing on elevating humble components into something truly extraordinary.

I find myself continually drawn to this recipe for its incredible depth of flavor – the burst of sweet, caramelized tomatoes perfectly balanced by the aromatic, mellow garlic, all enrobed in a luxuriously creamy ricotta sauce. The delightful contrast of the tangy roasted elements with the smooth, cooling ricotta creates a truly unforgettable sensation that lingers pleasantly on the palate. It’s incredibly satisfying yet feels wonderfully fresh, making it perfect for both a cozy weeknight dinner or an impressive gathering. Preparing this delightful Roasted Tomato And Garlic Ricotta Pasta is surprisingly straightforward, yielding gourmet results with minimal effort, which is precisely why it has become such a beloved staple in my kitchen and, I’m sure, will soon be in yours too.

Ingredients:

• 2 pints (about 4 cups) cherry or grape tomatoes, rinsed and patted dry
• 1 head of garlic, cloves separated and peeled
• ½ cup good quality extra virgin olive oil, plus more for drizzling
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, but highly recommended for a little kick!)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 pound pasta of your choice (spaghetti, bucatini, rigatoni, or orecchiette work wonderfully)
• 15 ounces (about 1 ¾ cups) whole milk ricotta cheese, drained if very watery
• ½ cup freshly grated Parmesan cheese, plus more for serving
• ¼ cup fresh basil leaves, roughly chopped, plus extra for garnish
• Zest of ½ a lemon (optional, for brightness)

Roasting the Tomatoes and Garlic: The Heart of Our Roasted Tomato And Garlic Ricotta Pasta

This first step is arguably the most crucial for developing the deep, sweet, and aromatic base for our incredible Roasted Tomato And Garlic Ricotta Pasta. The roasting process transforms simple ingredients into something truly spectacular, coaxing out intense flavors that a raw preparation simply cannot achieve. It’s where the magic truly begins!

1. Preheat your oven to a robust 400°F (200°C). Ensuring your oven is fully preheated is important for consistent roasting and achieving those desirable caramelized edges on your tomatoes. While the oven warms up, you can prepare your baking sheet.
2. Grab a large baking sheet, one that’s spacious enough to comfortably hold all your tomatoes and garlic in a single layer without overcrowding. Overcrowding can lead to steaming rather than roasting, which we definitely want to avoid as it prevents the beautiful caramelization we’re aiming for. Line it with parchment paper for easy cleanup – a little trick that saves you scrubbing later!
3. Carefully spread your vibrant cherry or grape tomatoes evenly across the prepared baking sheet. Take a moment to appreciate their bright colors; these little gems are about to burst with sweet, concentrated flavor. Now, scatter those beautiful peeled garlic cloves among the tomatoes. I love seeing the garlic cloves nestled amongst the tomatoes, ready to infuse their pungent goodness into every bite.
4. Drizzle the entire medley generously with about ½ cup of good quality extra virgin olive oil. Don’t be shy here; the olive oil not only helps the roasting process but also becomes an integral part of the sauce, carrying all those wonderful roasted flavors. We’re aiming for a luscious, rich sauce, and good olive oil is key.
5. Season everything liberally with kosher salt, freshly ground black pepper, dried oregano, and those delightful red pepper flakes if you’re using them. The red pepper flakes introduce a subtle warmth and a gentle hum of spice that perfectly complements the sweetness of the roasted tomatoes and the pungency of the garlic. Toss everything gently with your hands or a spatula to ensure every tomato and garlic clove is beautifully coated in oil and seasonings.
6. Slide the baking sheet into your preheated oven. Let them roast for 25 to 35 minutes. You’re looking for the tomatoes to be beautifully softened, slightly collapsed, and their skins wonderfully blistered and browned in spots. The garlic cloves should be tender and lightly golden. As they roast, your kitchen will start to fill with the most incredible, aromatic symphony – a true testament to the deliciousness that’s developing.
7. Once roasted to perfection, carefully remove the baking sheet from the oven. Set it aside for a few minutes to cool down slightly. This brief cooling period makes it easier to handle the hot ingredients and allows the flavors to settle before moving on to the next exciting phase of creating our Roasted Tomato And Garlic Ricotta Pasta.

Preparing the Ricotta Cream Sauce: The Creamy Dream for Our Roasted Tomato And Garlic Ricotta Pasta

While the roasted tomatoes and garlic are still warm, we’re going to transform them into a vibrant, rustic sauce that forms the backbone of our Roasted Tomato And Garlic Ricotta Pasta. This is where the rich creaminess comes in, balancing the bright acidity of the tomatoes and the savory depth of the roasted garlic. The contrast of textures and flavors is what makes this dish so utterly satisfying.

8. Carefully transfer the roasted tomatoes and garlic, along with all those precious, flavorful pan juices and olive oil from the baking sheet, into a food processor or a high-speed blender. Seriously, don’t leave any of that liquid gold behind; it’s packed with concentrated flavor that will make your sauce sing.
9. Add the drained whole milk ricotta cheese to the food processor. Using whole milk ricotta is essential here, as it offers a richer, creamier texture and a fuller flavor compared to its part-skim counterpart. If your ricotta seems particularly watery, it’s a good idea to drain it for a few minutes in a fine-mesh sieve to prevent your sauce from becoming too thin.
10. Next, add ½ cup of freshly grated Parmesan cheese. The Parmesan not only adds a wonderful salty, umami depth but also helps to thicken the sauce slightly, giving it that luxurious body. Now, add about half of your roughly chopped fresh basil leaves. The fresh basil introduces a bright, herbaceous note that cuts through the richness and lifts the entire flavor profile.
11. Pulse the mixture in your food processor or blender. Start with short pulses and gradually increase the blending time until the sauce reaches your desired consistency. I personally love a sauce that’s mostly smooth but still retains a rustic charm with tiny bits of tomato visible. This adds texture and a homemade feel. You might need to scrape down the sides of the bowl a few times to ensure everything is thoroughly combined and no stubborn chunks remain.
12. Taste the sauce. This is a crucial step! Adjust the seasonings as needed. Does it need a little more salt? A pinch more pepper? Perhaps another dash of red pepper flakes if you’re feeling bold? Remember, the flavors will mellow slightly once combined with the pasta, so it’s good for the sauce to taste well-seasoned on its own. If you find the sauce is a bit too thick, you can always thin it out with a splash of the pasta cooking water (which we’ll get to in the next step!). This is also the perfect time to stir in the lemon zest if you’re using it; it provides an incredible brightness that truly elevates the entire dish.
13. Set your beautifully creamy, aromatic ricotta tomato sauce aside. It’s now patiently waiting to be united with the perfectly cooked pasta, ready to create the final masterpiece of our Roasted Tomato And Garlic Ricotta Pasta.

Cooking the Pasta: The Foundation for Our Roasted Tomato And Garlic Ricotta Pasta

No pasta dish is complete without perfectly cooked pasta. This seemingly simple step is actually quite important for the overall success and texture of your Roasted Tomato And Garlic Ricotta Pasta. Getting the pasta just right – al dente – ensures it holds up to the rich sauce and offers a satisfying bite.

14. Bring a large pot of generously salted water to a rolling boil. When I say “generously salted,” I mean it should taste like the sea. This isn’t just for flavor; proper salting of the pasta water seasons the pasta from the inside out, making every strand delicious even before it meets the sauce. Using a large pot ensures that the pasta has ample space to move around and cook evenly, preventing it from clumping together.
15. Add your chosen pound of pasta to the boiling water. Give it a good stir immediately to prevent it from sticking. Refer to the package directions for approximate cooking times, but always taste a strand a minute or two before the suggested time.
16. Cook the pasta until it is perfectly al dente. This means it should be tender but still have a slight, pleasant chew to it, not mushy. It’s better to err on the side of slightly undercooked rather than overcooked, as the pasta will continue to cook slightly when tossed with the warm sauce.
17. Before you drain the pasta, and this is a truly vital step, reserve about 1 to 1 ½ cups of that starchy pasta cooking water. This water is a magical ingredient that helps to emulsify the sauce and coat your pasta beautifully, creating a silky texture that truly elevates the dish. The starch in the water helps bind the sauce to the pasta, making it incredibly cohesive and luscious.
18. Once you’ve reserved your precious pasta water, drain the cooked pasta thoroughly in a colander. Do not rinse the pasta under cold water! Rinsing removes the beneficial starch that helps the sauce cling to the pasta, and it also cools the pasta down, which we don’t want.

Assembling the Roasted Tomato And Garlic Ricotta Pasta: Bringing It All Together

This is the moment of truth, where all our carefully prepared components come together to create the magnificent Roasted Tomato And Garlic Ricotta Pasta. The goal here is to combine everything quickly and efficiently, ensuring the pasta is beautifully coated and the flavors are perfectly melded.

19. Return the drained, hot pasta to the large pot you used for cooking it. Keeping it in the pot helps to retain residual heat, which is important for the final melding of flavors.
20. Pour the creamy roasted tomato and garlic ricotta sauce directly over the hot pasta in the pot. The heat from the pasta will gently warm the sauce further, allowing it to fully embrace every strand.
21. Add about ½ cup of the reserved starchy pasta water to the pot. Begin to toss the pasta and sauce together vigorously. You can use tongs for this, or if you’re feeling adventurous, give the pot a good shake to mix everything. The pasta water, combined with the olive oil from the sauce, will create a beautiful emulsion, helping the sauce to cling wonderfully to the pasta and achieving that restaurant-quality consistency.
22. Continue to toss, adding more pasta water a tablespoon or two at a time, until the sauce reaches your desired consistency. You’re looking for a luscious, glossy coating on every piece of pasta, not a watery mess, but also not a dry, clumpy situation. This step is about feeling it out and achieving that perfect balance. The sauce should beautifully coat the pasta without being too thick or too thin.
23. Once the pasta is perfectly coated, stir in the remaining ¼ cup of fresh chopped basil. The fresh basil added at this stage provides a burst of vibrant, aromatic flavor and a lovely pop of green color. It’s a wonderful contrast to the rich, warm sauce.
24. Taste the final dish one last time. Does it need a final touch of salt or pepper? Perhaps another sprinkle of red pepper flakes for an extra kick? Adjust to your personal preference. The beauty of cooking is making it exactly how you love it.
25. Serve your glorious Roasted Tomato And Garlic Ricotta Pasta immediately! Divide it among warm plates or bowls. Garnish each serving with a generous sprinkle of extra freshly grated Parmesan cheese and a few more fresh basil leaves. Sometimes, I even like to add another small drizzle of really good extra virgin olive oil just before serving, as it enhances the aroma and richness. This dish is best enjoyed fresh, allowing you to savor the warmth of the pasta, the creaminess of the ricotta, and the deep, sweet burst of roasted tomatoes and garlic in every single Forkful. Enjoy the fruits of your labor!

Conclusion:

And there you have it, friends! We’ve journeyed through the simple yet profound magic that transforms humble ingredients into something truly extraordinary. This isn’t just another pasta dish; it’s an experience, a symphony of flavors that will undoubtedly become a staple in your culinary repertoire. If there’s one recipe I could implore you to try this week, this is absolutely it. The sheer ease of preparation belies the depth of flavor you’ll achieve, making it perfect for a busy weeknight yet impressive enough to serve guests.

What makes this recipe an undeniable must-try? It all starts with the roasting. Those sweet, juicy tomatoes, caramelized and bursting with concentrated flavor, coupled with the mellow, aromatic garlic cloves, softened to a buttery perfection – these are the foundation of its irresistible charm. They create a rich, savory, and subtly sweet base that perfectly complements the creamy, light texture of fresh ricotta. There’s a comforting warmth to every forkful, a truly satisfying meal that nourishes both body and soul. Imagine that first bite: the tender pasta coated in a luxurious, vibrant sauce, dotted with sweet roasted tomatoes and infused with that incredible garlic essence, all brightened by the delicate tang of ricotta. It’s pure bliss, I promise you.

But the beauty of this dish extends beyond its incredible taste; it’s also wonderfully versatile! While it shines brightly on its own, there are so many ways to elevate or adapt it to your specific cravings or what you have on hand. For a fresh finish, I always recommend a generous sprinkle of freshly grated Parmesan cheese and a scattering of bright, peppery basil leaves. A drizzle of your best extra virgin olive oil just before serving adds a lovely sheen and another layer of flavor. And don’t forget the crusty bread – it’s practically mandatory for soaking up every last drop of that incredible sauce!

Thinking about variations? Oh, the possibilities are endless! If you’re craving some extra protein, consider adding some pan-seared chicken breast, cooked shrimp, or even some crumbled Italian sausage to the sauce. For a burst of green, fresh spinach or tender kale wilts beautifully into the hot pasta. Mushrooms, bell peppers, or even a touch of roasted zucchini could also be fantastic additions if you want to increase your vegetable intake. Want to dial up the heat? A pinch of red pepper flakes tossed in with the garlic and tomatoes before roasting will give it a wonderful kick. For a truly indulgent experience, a dollop of burrata instead of ricotta, or mixed in with it, can add an incredible creaminess that’s simply divine. You can even experiment with different pasta shapes – while spaghetti or linguine are classic choices, penne, rigatoni, or even a short, chunky pasta like orecchiette would work beautifully to cradle that luscious sauce.

So, please, don’t just read about this culinary delight. Take the leap, gather your ingredients, and experience the magic of this Roasted Tomato And Garlic Ricotta Pasta for yourself. It’s a dish that effortlessly combines elegance with comfort, making it suitable for any occasion, from a relaxed family dinner to a more sophisticated gathering. I am genuinely so excited for you to try this recipe because I know it will bring as much joy to your kitchen and your taste buds as it does to mine. Once you’ve whipped up your own batch, I would absolutely love to hear about it! Please share your experiences, your unique twists, or even just a photo of your delicious creation in the comments below or on social media. Happy cooking, and bon appétit!

People Also Ask:

Can I make the roasted tomato and garlic sauce ahead of time?

Absolutely! The roasted tomato and garlic sauce can be made 1-2 days in advance. Once cooled, store it in an airtight container in the refrigerator. When you’re ready to use it, gently reheat it on the stovetop and then proceed with adding the ricotta and pasta.

What kind of ricotta cheese is best for this recipe?

For the best texture and flavor, I highly recommend using whole milk ricotta cheese. It provides a richer, creamier consistency compared to part-skim ricotta. If you can find fresh, good-quality ricotta from an Italian deli or specialty store, it will truly elevate the dish!

Can I make this recipe vegan?

Yes, you can! To make this recipe vegan, simply omit the ricotta cheese or substitute it with a high-quality vegan ricotta alternative (often made from almonds or cashews). You’ll also want to use nutritional yeast for a cheesy flavor instead of Parmesan, and ensure your pasta is egg-free. The roasted tomato and garlic base is already naturally vegan.

How do I store leftovers, and can I freeze this pasta dish?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of pasta water or vegetable broth if the sauce seems too thick. While the sauce itself freezes well, I don’t recommend freezing the assembled pasta dish with the ricotta, as the pasta can become mushy and the ricotta’s texture might change upon thawing.

What if I don’t have fresh basil for garnish?

While fresh basil adds a beautiful aroma and peppery note, if you don’t have it, you can omit it. Alternatively, you could try a sprinkle of fresh parsley for a bit of green and freshness. Dried basil is not recommended as a substitute for the garnish, as its flavor profile is quite different.

Roasted Tomato And Garlic Ricotta Pasta

Experience culinary bliss with this vibrant Roasted Tomato And Garlic Ricotta Pasta. Sweet, caramelized tomatoes and mellow garlic are enrobed in a luxuriously creamy ricotta sauce for a satisfying yet fresh meal, perfect for any occasion.

Prep Time
15 Minutes

Cook Time
40 Minutes

Total Time
55 Minutes

Servings
2-3 servings

Ingredients

• 450g (1 lb) ripe medium vine tomatoes, halved
• 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
• 30ml (2 tbsp) olive oil
• Salt and pepper to taste
• 225g (8 oz) pasta (e.g., spaghetti, fettuccine)
• Pasta cooking water (as needed)
• 1/2 tsp chilli flakes (optional)
• 120g (1/2 cup) ricotta cheese
• Handful fresh basil leaves, roughly chopped
• Grated Parmesan cheese, for serving
• Fresh basil leaves, for serving

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). On a large baking sheet, toss halved tomatoes and unpeeled garlic head with 30ml olive oil, salt, pepper, and chilli flakes (if using). Roast for 25-35 minutes until tomatoes are softened, blistered, and garlic is tender.
2. Step 2
   Carefully transfer roasted tomatoes, peeled garlic cloves, and all pan juices to a food processor. Add ricotta cheese and half of the chopped fresh basil. Pulse until the sauce is mostly smooth with a rustic texture. Taste and adjust seasoning as needed.
3. Step 3
   Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1 to 1 ½ cups of starchy pasta cooking water. Drain pasta thoroughly.
4. Step 4
   Return the hot, drained pasta to the large pot. Pour the creamy roasted tomato and garlic ricotta sauce over the pasta. Add about ½ cup of the reserved pasta water and toss vigorously until the pasta is beautifully coated. Add more pasta water, a tablespoon at a time, until your desired consistency is reached. Stir in the remaining fresh chopped basil.
5. Step 5
   Taste the final dish and adjust seasonings if necessary. Serve immediately, garnished with a generous sprinkle of grated Parmesan cheese and fresh basil leaves.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.