Roasted Tomato & Garlic Ricotta Pasta - Quick & Flavorful

Roasted Tomato And Garlic Ricotta Pasta – a phrase that immediately conjures images of vibrant colors and comforting flavors. Imagine the enticing aroma filling your kitchen as sweet, plump tomatoes and fragrant garlic caramelize to perfection in the oven. This isn’t just a meal; it’s an experience that awakens the senses and promises pure culinary delight.

Pasta, at its heart, is a cornerstone of Italian cuisine, celebrated for its ability to transform simple, wholesome ingredients into extraordinary dishes. While this specific combination might be a modern twist, it beautifully echoes the rustic traditions of Italian cooking, where sun-kissed tomatoes and aromatic garlic have always been star players. The concept of blending creamy cheese with pasta is ancient, providing both richness and satisfying sustenance that has comforted generations.

What makes this particular dish so universally adored? It’s the delightful interplay of textures and tastes: the burst of sweetness from the intensely flavored roasted tomatoes, the subtle depth of the mellowed garlic, and the luxurious, pillowy creaminess of the fresh ricotta, all coating perfectly al dente pasta. It’s incredibly satisfying, remarkably easy to prepare for a weeknight meal, yet elegant enough to impress guests. The simplicity of its components belies a profound depth of flavor that appeals to nearly everyone. This “Roasted Tomato And Garlic Ricotta Pasta” recipe promises a culinary journey that’s both approachable and incredibly rewarding, bringing warmth and joy to your table.

Ingredients:

For the Roasted Tomatoes and Garlic:
- 2 lbs (about 900g) ripe cherry tomatoes or grape tomatoes, halved
- 1 whole head of garlic, cloves separated and peeled
- ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (adjust to your spice preference)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the Ricotta Sauce:
- 15 oz (425g) whole milk ricotta cheese
- ½ cup (120ml) heavy cream (optional, for extra creaminess, or substitute with more pasta water)
- ¼ cup (60g) finely grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice (about ½ lemon)
- ¼ cup (10g) fresh basil leaves, finely chopped, plus extra for garnish
- 2 tablespoons fresh parsley, finely chopped
- ¼ teaspoon sea salt
- &frac18; teaspoon freshly ground black pepper
For the Pasta:
- 1 lb (450g) short pasta, such as rigatoni, orecchiette, fusilli, or penne
- Salt for pasta water
Optional Garnish:
- Fresh basil leaves
- Extra grated Parmesan cheese
- A drizzle of high-quality extra virgin olive oil

Roasting the Tomatoes and Garlic for Our Roasted Tomato And Garlic Ricotta Pasta

Preheat Your Oven and Prepare Baking Sheet: First things first, let’s get that oven ready. Preheat your oven to a nice and hot 400°F (200°C). While it’s heating up, grab a large baking sheet, preferably one with sides, to catch all those delicious juices. You can line it with parchment paper for easier cleanup, which is always a bonus in my book!
Prepare the Tomatoes and Garlic: This is where the magic begins for our Roasted Tomato And Garlic Ricotta Pasta. Take your beautiful cherry or grape tomatoes and halve them. Don’t worry if they’re not perfectly uniform; rustic charm is part of the appeal! Scatter them evenly over the prepared baking sheet. Next, take your peeled garlic cloves and distribute them amongst the tomatoes. I love seeing the little cloves nestled in with the bright red tomatoes; it’s a promise of amazing flavor to come.
Season the Vegetables: Now for the seasoning! Drizzle the ¼ cup of extra virgin olive oil generously over the tomatoes and garlic. Then, sprinkle the dried oregano, red pepper flakes, sea salt, and freshly ground black pepper over everything. Give it a good, gentle toss with your hands or a spatula to ensure every tomato half and garlic clove is beautifully coated. We want all those flavors to meld together perfectly as they roast. Ensuring even coating is key for maximum flavor infusion!
Roast to Perfection: Slide that baking sheet into your preheated oven. Let the tomatoes and garlic roast for about 25-35 minutes. You’re looking for the tomatoes to burst, soften, and caramelize around the edges. The garlic should be golden brown and incredibly tender, almost spreadable. Keep an eye on them, as oven temperatures can vary. The aroma filling your kitchen right now will be absolutely heavenly – a sure sign that deliciousness is on its way for your Roasted Tomato And Garlic Ricotta Pasta!
Cool Slightly: Once roasted, carefully remove the baking sheet from the oven. Let the roasted tomatoes and garlic cool for just a few minutes on the pan. This allows them to settle and makes them easier to handle for the next step.

Crafting the Creamy Ricotta Sauce

Combine Ricotta Base: While your tomatoes are roasting, or cooling slightly, let’s prepare the dreamy ricotta sauce. In a medium-sized bowl, scoop in the entire 15 oz of whole milk ricotta cheese. I always opt for whole milk ricotta because it provides an unparalleled creaminess and richness that really makes this Roasted Tomato And Garlic Ricotta Pasta special.
Add the Creaminess and Cheese: Pour in the ½ cup of heavy cream, if you’re using it. This is an optional step, but it truly elevates the luxuriousness of the sauce. If you prefer a lighter touch or don’t have cream, don’t worry, pasta water will do a fantastic job later! Next, stir in the ¼ cup of finely grated Parmesan cheese. The Parmesan adds a wonderful savory, umami depth that complements the ricotta beautifully.
Brighten with Lemon and Herbs: Now for the fresh elements! Add the 2 tablespoons of fresh lemon juice. That little bit of acidity from the lemon is crucial; it cuts through the richness of the ricotta and brightens all the flavors, making the sauce feel vibrant and fresh. Stir in the finely chopped fresh basil leaves and fresh parsley. Oh, the aroma of fresh herbs is just incredible! They bring a lovely garden-freshness to the sauce that’s simply irresistible.
Season and Mix: Season the ricotta mixture with ¼ teaspoon of sea salt and &frac18; teaspoon of freshly ground black pepper. Give everything a good stir until all the ingredients are well combined and the sauce is smooth and creamy. Taste it at this point and adjust seasonings if necessary. Remember, the roasted tomatoes will add more saltiness, so don’t over-salt just yet. Aim for a balanced flavor profile that will harmonize with the roasted elements. Set this gorgeous ricotta mixture aside; it’s patiently waiting for its star role in our Roasted Tomato And Garlic Ricotta Pasta.

Cooking the Pasta to Perfection

Boil the Water: Grab a large pot – the biggest one you have! Fill it about two-thirds full with water. Place it over high heat and bring it to a rolling boil. Don’t be shy with the water; pasta needs room to move and cook evenly.
Salt the Water: Once the water is at a furious boil, add a generous amount of salt. I usually go for about 1-2 tablespoons. The water should taste like the sea! This is your only chance to season the pasta itself from the inside out, so don’t skip this critical step for our Roasted Tomato And Garlic Ricotta Pasta.
Cook the Pasta: Add your chosen short pasta (rigatoni, orecchiette, fusilli, or penne all work wonderfully here) to the boiling salted water. Give it a good stir to prevent the pasta from sticking together. Cook according to the package directions until it’s perfectly al dente. This means it should be tender but still have a slight bite to it. Under-cooked pasta is a definite no-no for this dish.
Reserve Pasta Water: This is a super important step! Before you drain the pasta, use a heatproof measuring cup or ladle to scoop out about 1½ to 2 cups of the starchy pasta cooking water. This liquid gold is crucial for creating that silky, emulsified sauce later on, helping all the flavors cling beautifully to the pasta for our Roasted Tomato And Garlic Ricotta Pasta.
Drain the Pasta: Once you’ve reserved the pasta water, drain the cooked pasta thoroughly in a colander. Don’t rinse it! We want that beautiful starch on the pasta to help bind the sauce. Immediately transfer the drained pasta to the large pot you used for cooking it, or a very large serving bowl.

Assembling Your Delicious Roasted Tomato And Garlic Ricotta Pasta

Mash the Roasted Garlic: Remember those wonderfully tender roasted garlic cloves? Now it’s their time to shine! Carefully transfer the roasted tomatoes and garlic from the baking sheet into the pot with the drained pasta. Using a fork or a potato masher, gently mash the soft roasted garlic cloves right into the tomatoes. They should easily break down into a sweet, pungent paste that will infuse the entire dish with incredible flavor. You can mash some of the tomatoes too, if you like, to create a chunkier sauce.
Add the Ricotta Mixture: Spoon the creamy ricotta sauce directly into the pot with the pasta, roasted tomatoes, and mashed garlic. This is where all the components of our Roasted Tomato And Garlic Ricotta Pasta start to come together.
Combine and Hydrate: Pour about ½ cup of the reserved hot pasta water into the pot. Begin to gently toss and stir everything together. The heat from the pasta will warm the ricotta, and the starchy pasta water will help emulsify the sauce, creating a luscious, smooth coating for every piece of pasta. Keep adding more pasta water, a ¼ cup at a time, and continue tossing until the sauce reaches your desired consistency – it should be creamy and rich, not dry, and beautifully coat the pasta. I usually use about 1 to 1½ cups of pasta water, but trust your judgment. The goal is a harmoniously balanced and well-coated pasta dish.
Final Adjustments: Taste the Roasted Tomato And Garlic Ricotta Pasta. This is your moment to adjust any seasonings. Does it need a pinch more salt? A twist of black pepper? Perhaps a tiny squeeze more lemon juice to brighten it further? Feel free to add more fresh basil or Parmesan cheese if you feel it needs it.
Serve Immediately: Transfer the Roasted Tomato And Garlic Ricotta Pasta to individual serving bowls. Garnish generously with extra fresh basil leaves, a sprinkle of grated Parmesan cheese, and a final drizzle of high-quality extra virgin olive oil. This pasta is best enjoyed fresh off the stove! The warmth helps the flavors truly sing.

Tips for an Even More Amazing Roasted Tomato And Garlic Ricotta Pasta:

Tomato Choice: While cherry and grape tomatoes are excellent, feel free to use small heirloom tomatoes or even diced larger tomatoes for roasting. Just ensure they are ripe for the sweetest flavor.
Herb Power: Don’t skimp on fresh herbs! They make a huge difference in the final taste and aroma of this Roasted Tomato And Garlic Ricotta Pasta. If you’re out of fresh basil, you can use dried, but reduce the quantity significantly (about 1 teaspoon dried per ¼ cup fresh).
Spice Level: The red pepper flakes add a subtle warmth. If you love heat, feel free to add more! If you’re serving little ones or prefer no spice, you can omit them entirely.
Ricotta Quality: As mentioned, whole milk ricotta is superior for this recipe. If you can find fresh, local ricotta, even better! It will make your sauce incredibly rich and creamy.
Pasta Shape Matters: Short, ridged pasta shapes like rigatoni or penne are fantastic because they have nooks and crannies for the sauce to cling to. Orecchiette, with its “little ears,” also beautifully cups the sauce and small tomato pieces.
Storage and Reheating: Leftovers of your Roasted Tomato And Garlic Ricotta Pasta can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stovetop over low heat, adding a splash of milk or vegetable broth to help revive the creaminess and prevent it from drying out.
Add Protein: To make this a more complete meal, consider adding some cooked chicken, shrimp, or even some cannellini beans to the pasta during the final assembly.

This Roasted Tomato And Garlic Ricotta Pasta is a delightful balance of sweet roasted tomatoes, aromatic garlic, and creamy, tangy ricotta. It’s a comforting yet elegant dish that’s perfect for a weeknight meal or a special occasion. Enjoy every single mouthful!

Conclusion:

As we reach the end of our culinary journey, I truly hope you’re feeling inspired to bring this incredible dish to your own kitchen. This isn’t just another pasta recipe; it’s a celebration of simple, wholesome ingredients coming together to create something truly magical. What makes this particular recipe an absolute must-try, in my humble opinion, is its unparalleled ability to deliver deep, comforting flavors with minimal fuss. The Roasted Tomato And Garlic Ricotta Pasta is a testament to the power of slow roasting, transforming humble tomatoes and garlic into intensely sweet, caramelized gems that form the soul of the sauce. Paired with creamy, fresh ricotta, it creates a texture and taste sensation that is both incredibly rich and surprisingly light. It’s the kind of dish that makes you close your eyes in pure enjoyment, a perfect symphony of tangy, sweet, savory, and herbaceous notes. It’s also incredibly satisfying without being heavy, making it an ideal choice for a cozy weeknight dinner or an impressive dish to share with loved ones.

One of my favorite aspects of this pasta is its incredible versatility. While it shines beautifully on its own, here are a few serving suggestions and delightful variations to inspire your culinary creativity:

Serving Suggestions:

For a complete meal, I love serving this pasta alongside a simple, crisp green salad dressed with a light vinaigrette. A generous chunk of crusty bread, perhaps a warm ciabatta or sourdough, is also an absolute essential for soaking up every last bit of that luscious sauce. Don’t forget a sprinkle of freshly grated Parmesan cheese and a few torn basil leaves right before serving – these small touches truly elevate the presentation and the flavor. If you’re feeling fancy, a drizzle of high-quality extra virgin olive oil over the top can add another layer of richness and a beautiful sheen. And for those who enjoy a beverage pairing, a light-bodied red wine like a Pinot Noir or a crisp, dry white wine like a Sauvignon Blanc would complement the flavors wonderfully.

Creative Variations to Explore:

Add Protein: For a heartier meal, consider stirring in grilled chicken breast, sautéed shrimp, Italian sausage (sweet or spicy), or even plant-based options like roasted chickpeas or cannellini beans during the final stages.

Vary Your Veggies: While tomatoes and garlic are the stars, feel free to roast other vegetables alongside them. Bell peppers (red, yellow, or orange), zucchini slices, or even small florets of broccoli or cauliflower would be delicious additions, adding more color and nutritional value.

Spice it Up: If you enjoy a little heat, a pinch more red pepper flakes or a finely diced fresh chili pepper can provide a delightful kick.

Herb Explorations: Beyond basil, fresh oregano or a touch of thyme can introduce different aromatic notes. Experiment to find your favorite combination.

Cheese Swaps: While ricotta is paramount, you could swirl in a spoonful of mascarpone for extra creaminess, or crumble some feta cheese over the top for a tangy counterpoint.

Pasta Shapes: Don’t feel limited to one pasta shape! Rigatoni, penne, orecchiette, or even a long pasta like bucatini or tagliatelle would be fantastic for capturing all that glorious sauce.

Make it Vegan: This recipe is surprisingly adaptable for a plant-based diet! Simply swap out the dairy ricotta for a good quality plant-based ricotta alternative (cashew-based works wonders) and use nutritional yeast for that cheesy flavor instead of Parmesan. The roasted vegetables remain the heart of the dish.

Gluten-Free: Easily make this dish gluten-free by using your favorite gluten-free pasta.

Now it’s your turn! I genuinely believe this recipe is a game-changer, and I’m so excited for you to experience the incredible flavors and aromas that will fill your kitchen. Cooking should be an adventure, a source of joy and satisfaction, and this dish truly embodies that spirit. Don’t hesitate to give it a try. You won’t regret it! Once you’ve whipped up your own batch of this delicious pasta, I would absolutely love to hear about your experience. Did you add any unique twists? What did your family and friends think? Please, share your culinary triumphs, your photos, and your feedback in the comments section below. Your insights and creativity inspire not only me but also our entire community of food lovers. Happy cooking, everyone!