Name: Roasted Tomato Garlic Ricotta Pasta: Your New Favorite!
Prep time: 15 min
Cook time: 40 min
Total time: 55 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 and pepper to taste; 225g (8 oz) pasta (spaghetti, fettuccine, or other type); Pasta cooking water (adjust to desired consistency); 1/2 tsp chilli 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 more than just a meal; it’s an aromatic journey that begins the moment those vibrant tomatoes and pungent garlic cloves hit the hot oven. Imagine the sweet, caramelized scent filling your kitchen, promising a dish that’s both deeply comforting and refreshingly bright. I find there’s something truly magical about transforming humble ingredients into something so profoundly satisfying, and this recipe perfectly encapsulates that philosophy.

Hailing from a long tradition of Italian cooking that celebrates simplicity and the quality of fresh produce, this pasta dish embodies the very essence of rustic elegance. It draws inspiration from the Mediterranean kitchen, where ripe, sun-kissed tomatoes are often the star, complemented by the robust flavor of garlic and the delicate creaminess of ricotta cheese. It’s a testament to how a few well-chosen components can create a symphony of flavors that feels both authentic and innovative.

Why We Adore This Dish

People simply adore Roasted Tomato And Garlic Ricotta Pasta for its incredible balance of textures and tastes. The tomatoes, bursting with concentrated sweetness after roasting, mingle beautifully with the mellow, golden garlic. This savory duo then meets the luxuriously smooth and slightly tangy ricotta, which coats each strand of al dente pasta with a velvety embrace. It’s the kind of dish that feels indulgent yet surprisingly light, making it perfect for a cozy weeknight dinner or an impressive offering for guests. The convenience of roasting everything together, then simply tossing it with pasta, also adds to its undeniable charm. It’s a truly satisfying culinary experience that I believe everyone should try.

Ingredients:

For the Roasted Tomatoes and Garlic:
- 2 lbs (about 900g) cherry or grape tomatoes, halved if larger, left whole if smaller
- 1 whole head of garlic, separated into individual cloves but left unpeeled
- ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
- 1 teaspoon flaky sea salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon red pepper flakes (optional, for a little kick)
- 2 sprigs fresh rosemary or thyme (optional, for aromatic notes during roasting)
For the Creamy Ricotta Sauce:
- 15 oz (about 425g) whole milk ricotta cheese, high quality is key here
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice (or a bit more, to taste, for brightness)
- 1 teaspoon lemon zest (from ½ a lemon, adds wonderful aroma)
- ½ teaspoon flaky sea salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- Pinch of red pepper flakes (optional, if you like extra warmth)
For the Pasta:
- 1 lb (450g) short pasta, such as rigatoni, orecchiette, fusilli, or casarecce – choose your favorite shape that will really hug the sauce
- 2 tablespoons olive oil (for finishing the pasta)
- ½ cup (120ml) reserved pasta water, and possibly more
For Garnish and Finishing:
- ¼ cup fresh basil leaves, roughly chopped or torn, plus more for serving
- ¼ cup freshly grated Parmesan cheese or Pecorino Romano, plus more for serving
- Extra drizzle of high-quality extra virgin olive oil
- Additional red pepper flakes, if desired

Roasting the Stars of Our Dish: Tomatoes and Garlic

Preheat Your Oven and Prepare the Baking Sheet: Let’s kick things off by getting our oven nice and hot. Preheat it to 400°F (200°C). While that’s heating up, 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 don’t mind a little scrubbing. We want plenty of space for our tomatoes and garlic to roast without steaming, so if you’re working with a smaller sheet, consider dividing the ingredients between two to ensure they get beautifully caramelized.
Prepare and Season the Tomatoes and Garlic: Now for the heart of our “Roasted Tomato And Garlic Ricotta Pasta”! Take your halved cherry or grape tomatoes and spread them out evenly on your prepared baking sheet. Next, scatter the individual, unpeeled garlic cloves amongst the tomatoes. Don’t worry about peeling them yet; roasting them in their skins makes them incredibly soft, sweet, and easy to squeeze out later. Drizzle everything generously with ¼ cup of extra virgin olive oil. This oil will become infused with all the wonderful flavors as it roasts. Sprinkle liberally with 1 teaspoon of flaky sea salt, ½ teaspoon of freshly ground black pepper, and if you’re like me and enjoy a touch of heat, ¼ teaspoon of red pepper flakes. If you have them, tuck a couple of fresh rosemary or thyme sprigs among the tomatoes; they add a fantastic aromatic layer that will waft through your kitchen. Give everything a gentle toss with your hands to ensure every tomato and garlic clove is coated in that delicious oil and seasoning.
Roast to Perfection: Slide your baking sheet into the preheated oven. We’re going to roast these beauties for 30-40 minutes. What we’re looking for is for the tomatoes to burst, soften, and begin to caramelize around the edges, releasing their sweet juices. The garlic cloves should become incredibly tender, almost spreadable, and take on a beautiful golden-brown hue. You’ll know they’re ready when your kitchen is filled with an irresistible sweet and savory aroma. If after 30 minutes they’re not quite as browned as you’d like, feel free to give them another 5-10 minutes. Once they’re done, carefully remove the baking sheet from the oven and set it aside. The roasted garlic will be very hot, so let it cool for a few minutes before handling.

Crafting the Creamy Ricotta Base

Prepare the Ricotta Mixture: While our tomatoes and garlic are roasting or cooling slightly, let’s get our creamy ricotta base ready. In a medium-sized bowl, scoop in your 15 oz of whole milk ricotta cheese. Using high-quality ricotta here truly makes a difference in the final texture and flavor of your “Roasted Tomato And Garlic Ricotta Pasta.” Add 2 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, and 1 teaspoon of lemon zest. The lemon zest and juice are crucial; they provide a bright, zesty counterpoint to the richness of the ricotta and the sweetness of the roasted tomatoes. Season with ½ teaspoon of flaky sea salt, ¼ teaspoon of freshly ground black pepper, and another pinch of red pepper flakes if you’re using them.
Whisk Until Smooth and Creamy: Now, grab a whisk or a sturdy spoon and mix everything together thoroughly. You want to whisk until the ricotta mixture is beautifully smooth, light, and airy. It should look like a luscious, thick cream. Taste a small spoonful and adjust any seasonings as needed. Perhaps it needs a little more salt to really pop, or another squeeze of lemon juice for an extra zing. Set this heavenly bowl aside; it’s going to be the creamy embrace for our roasted vegetables and pasta.

Cooking the Perfect Pasta

Boil Water for Pasta: 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. This is an important step: once the water is boiling, add a generous handful of salt. I usually add about 1-2 tablespoons of kosher salt. This isn’t just for flavor; it seasons the pasta from the inside out, making our entire “Roasted Tomato And Garlic Ricotta Pasta” dish much more flavorful. The water should taste like the sea.
Cook the Pasta to Al Dente: Once the water is vigorously boiling and well-salted, add your 1 lb of short pasta. Give it a good stir to prevent it from sticking together. Cook the pasta according to the package directions, but aim for al dente. This means it should be tender but still have a slight bite to it. Overcooked pasta is the nemesis of a good pasta dish, so keep an eye on it! It’s always a good idea to taste a piece a minute or two before the suggested cooking time to ensure it’s just right.
Reserve Pasta Water and Drain: Before you drain the pasta, do not forget this critical step: ladle out about ½ cup (120ml) of the starchy pasta water and set it aside. This magical liquid will be our secret weapon for creating a silky, emulsified sauce later, helping the “Roasted Tomato And Garlic Ricotta Pasta” come together beautifully. Once you’ve reserved the water, go ahead and drain the pasta in a colander. Do not rinse the pasta; the starches clinging to it are essential for the sauce to adhere properly.

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

Release the Roasted Garlic Goodness: Go back to your roasted tomatoes and garlic. Carefully pick up each cooled garlic clove. They should be soft enough that you can easily squeeze the tender, sweet, roasted garlic pulp directly into a large, sturdy bowl – the same bowl where we’ll be combining everything. The skins will stay behind. Be mindful not to miss any of those flavorful morsels!
Create the Roasted Tomato and Garlic Base: Now, transfer all the roasted tomatoes from the baking sheet into the bowl with the squeezed garlic. If you used rosemary or thyme sprigs, remove them at this point. Using a fork or a potato masher, gently mash the roasted tomatoes and garlic together. You don’t want a completely smooth paste; a rustic texture with some chunky bits of tomato is absolutely perfect. The aroma at this stage is truly incredible – a sweet, savory, and slightly smoky essence from the oven-roasted goodness.
Combine with Ricotta and Herbs: Add your prepared creamy ricotta mixture directly into the bowl with the mashed roasted tomatoes and garlic. Also, toss in the ¼ cup of fresh basil leaves, roughly chopped or torn. The fresh basil will add a burst of vibrant, herbaceous flavor that cuts through the richness beautifully.
Introduce the Pasta and Emulsify: Add the drained, hot pasta to the bowl with the roasted tomato, garlic, ricotta, and basil. Now, drizzle 2 tablespoons of fresh olive oil over the pasta. This adds a lovely sheen and another layer of flavor. Pour in about half of your reserved pasta water – approximately ¼ cup. Using a pair of tongs, gently but thoroughly toss everything together. The goal here is to coat every strand and piece of pasta evenly with the luscious sauce. As you toss, the heat from the pasta will help to further meld the flavors, and the starchy pasta water will create a beautiful, cohesive, and creamy sauce that clings wonderfully to the pasta.
Adjust Consistency and Seasoning: If the sauce seems a little too thick or you desire a creamier consistency for your “Roasted Tomato And Garlic Ricotta Pasta”, gradually add more of the reserved pasta water, one tablespoon at a time, continuing to toss, until you reach your desired richness and consistency. Taste, taste, taste! This is your chance to really make it sing. Adjust the salt, pepper, or lemon juice as needed. Maybe a little more red pepper flakes if you’re feeling bold. The beauty of this dish is its flexibility and how it allows you to tailor it to your personal preference.
Final Garnish and Serve: Once you’re happy with the flavor and consistency, divide the magnificent “Roasted Tomato And Garlic Ricotta Pasta” among serving bowls. Finish each serving with a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese, a scattering of additional fresh basil leaves, and a final luxurious drizzle of your best extra virgin olive oil. If you enjoy a bit more heat, a few more red pepper flakes can be added. Serve immediately and savor every glorious bite of this comforting, flavorful, and incredibly satisfying dish! Enjoy the fruits of your labor – this “Roasted Tomato And Garlic Ricotta Pasta” is truly a showstopper.

Conclusion:

Well, my friends, we’ve journeyed through the simple yet profound steps to create what I genuinely believe is a truly unforgettable meal. This isn’t just another pasta dish; it’s an experience, a delightful symphony of flavors that manages to be both comforting and sophisticated at the same time. I’ve shared this recipe with countless friends and family, and the reaction is always the same: pure, unadulterated joy. The magic truly lies in the slow roasting of those sweet, juicy tomatoes with fragrant garlic, transforming them into a concentrated burst of umami that coats every strand of pasta. And then, the creamy, luxurious ricotta cheese, swirling through the sauce, adds a silken texture and a subtle tang that balances everything perfectly. It’s a dish that feels incredibly gourmet, yet as you’ve seen, it’s remarkably straightforward to prepare, making it absolutely perfect for a busy weeknight or a relaxed weekend dinner party. If you’re looking for a meal that offers maximum flavor with minimal fuss, a dish that will impress without demanding hours of your time, then this is unequivocally it. It truly speaks to the soul, offering warmth and satisfaction with every single forkful.

Serving Suggestions & Creative Variations: Your Culinary Canvas

Now that you’ve mastered the art of this incredible pasta, let’s talk about making it truly your own! While this dish is robust enough to stand alone beautifully, pairing it with a simple side can elevate the entire meal. I often find myself serving it alongside a crisp, green salad with a light vinaigrette – the freshness cuts through the richness of the pasta wonderfully. A crusty loaf of artisanal bread, perfect for soaking up every last drop of that amazing sauce, is also a non-negotiable for me. Imagine tearing off a piece and swiping it through the leftover sauce on your plate; it’s pure bliss! But don’t stop there. This recipe is an incredible canvas for your culinary creativity. For a heartier meal, consider adding a protein. Grilled chicken or pan-seared shrimp would be absolutely divine, their savory notes complementing the sweet tomatoes and creamy ricotta. If you’re a fan of something with a bit more punch, crumbled Italian sausage, either hot or mild, could bring a fantastic depth of flavor. For my vegetarian and vegan friends, this recipe is incredibly adaptable. You can easily make it vegan by using a high-quality plant-based ricotta alternative and ensuring your pasta is egg-free. Nutritional yeast can also be sprinkled in for an extra cheesy flavor without the dairy. Furthermore, feel free to play with the vegetables. A handful of fresh spinach or kale wilted into the hot pasta at the last minute adds extra nutrients and a lovely burst of color. Sautéed zucchini or bell peppers could also be a welcome addition, providing another layer of texture and flavor. Don’t be shy about experimenting with different herbs, either. While fresh basil is a classic pairing, a sprinkle of fresh oregano or even some thyme could offer a unique aromatic twist. And if you like a bit of heat, a pinch of red pepper flakes stirred into the sauce will give it that extra kick. The possibilities are truly endless, and I encourage you to explore them!

It’s Time to Create Your Own Masterpiece

So, there you have it, the ultimate guide to making your own incredible Roasted Tomato And Garlic Ricotta Pasta. I truly believe this recipe is something special, a dish that brings smiles to faces and warmth to homes. It’s a testament to the fact that sometimes, the simplest ingredients, when treated with care and attention, can create the most extraordinary flavors. Now, it’s your turn. I wholeheartedly encourage you to get into your kitchen, embrace the joy of cooking, and try this recipe for yourself. Don’t be intimidated; the process is incredibly forgiving, and the reward is immense. Once you’ve experienced the rich, comforting flavors and the delightful ease of preparation, I promise it will become a regular in your meal rotation. And once you’ve whipped up your own batch, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did your family and friends think? Did you discover a new favorite serving suggestion? Your feedback and shared culinary adventures truly inspire me, and I can’t wait to see your creations. Please, feel free to share your thoughts, your photos, and your triumphs. Happy cooking, and bon appétit!