Roasted Tomato and Garlic Ricotta Pasta is a delightful dish that combines the sweetness of roasted tomatoes with the creaminess of ricotta cheese. This recipe takes about 40 minutes from start to finish and results in a vibrant and comforting meal that is both easy to make and incredibly satisfying.
This recipe is perfect for anyone looking to celebrate fresh ingredients or create a comforting weeknight dinner. It’s ideal for a quick family meal or for impressing guests at a dinner party. You can make the roasted tomato mixture ahead of time and store it in the fridge for up to three days.
Why You’ll Love This Recipe
- The roasting process intensifies the flavor of the tomatoes, creating a rich sauce.
- Creamy ricotta adds a luxurious texture that perfectly complements the pasta.
- A blend of garlic and fresh basil rounds out the flavor profile beautifully.
- Quick to prepare, making it a perfect weeknight dinner option.
What You’ll Need
Gather these ingredients to create your delicious pasta dish.
For the Roasted Vegetables
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head, or 4 large garlic cloves, unpeeled
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
For the Pasta
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- Pasta cooking water (adjust to desired consistency)
For the Sauce
- 1/2 tsp chilli flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- Handful fresh basil leaves
For Serving
- Grated parmesan cheese
- Fresh basil leaves
Fresh tomatoes will yield the best flavor.
Substitutions & Swaps
- Use any pasta shape you prefer.
- Swap ricotta with mascarpone or cream cheese.
- Substitute fresh basil with parsley or spinach.
- Omit chilli flakes for a milder dish.
How to Make It
Follow these simple steps for a delicious pasta dish.
Preheat the oven
Preheat the oven to 200°C (400°F).
Roast the vegetables
Place the halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 20 minutes. Remove from the oven, cover the baking dish with kitchen foil, and place it back in the oven for 10 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.
Cook the pasta
While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240 ml (1 cup) of pasta cooking water before draining.
Blend the sauce
Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chilli flakes, if using. Add the ricotta cheese and about 60 ml (1/4 cup) of the reserved pasta cooking water and blend until smooth.
Toss the pasta
In a large skillet or pan, combine the blended tomato mixture with cooked pasta and toss until the pasta is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if the sauce appears too dry.
Adjust seasoning
Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve
Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and parmesan cheese. Enjoy!
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, sauce may separate upon thawing.
Reheat: in a skillet over medium heat for about 5 minutes.
Tips for Best Results
- Use ripe tomatoes for a naturally sweeter flavor.
- Don’t skip the foil cover during roasting for extra tenderness.
- Adjust the amount of pasta water to achieve your desired sauce consistency.
- Experiment with different herbs for added flavor.
Serving Suggestions
- Pair with a simple green salad for a balanced meal.
- Serve as a main dish for a cozy dinner gathering.
- Complement with garlic bread for a delicious side.
