If you’re searching for a comforting dish that feels like a warm hug on a plate, the Roasted Tomato and Garlic Ricotta Pasta Recipe is a dream come true. This pasta marries sweet, burst tomatoes perfectly roasted with fragrant garlic and brings them together with silky ricotta cheese for a sauce that is both creamy and vibrant. Every forkful sings with fresh basil notes and the subtle zing of lemon zest, making it an irresistible meal that feels special yet remains wonderfully simple to prepare. Once you taste it, this recipe will quickly become a beloved staple in your kitchen rotation.
Ingredients You’ll Need
These ingredients might be humble, but each one is essential for delivering that perfect balance of flavor, texture, and color in this dish. From the juicy burst of roasted tomatoes to the creamy, tangy ricotta, every element plays a special role.
- 1 lb cherry or grape tomatoes: These small tomatoes roast beautifully and release a natural sweetness that forms the base of your sauce.
- 6 cloves garlic, peeled and smashed: Roasting garlic mellows its pungency, turning it soft and buttery with subtle depth.
- 3 tablespoons olive oil: Adds richness and helps everything roast to golden perfection.
- Salt and pepper, to taste: Essential seasonings that elevate the natural flavors of your ingredients.
- 1 teaspoon dried oregano: Brings a savory earthiness that pairs wonderfully with tomato and cheese.
- 1/2 teaspoon red pepper flakes (optional): For a gentle kick of heat, balancing the creamy ricotta beautifully.
- 1/2 cup ricotta cheese: The star ingredient lending luscious creaminess without overpowering the dish.
- 1/4 cup Parmesan cheese, grated: Adds a salty, nutty punch that deepens the flavor profile.
- 12 oz pasta (spaghetti, penne, or your choice): Your preferred shape, cooked al dente for the perfect bite.
- Fresh basil, chopped (for garnish): Adds bright herbal freshness right before serving.
- Zest of 1 lemon (optional, for a bright finish): A sprinkle of zest cuts through the richness for a lively finish.
How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe
Step 1: Preheat and Prepare Tomatoes and Garlic
Set the oven to 400°F (200°C) to get it hot enough to roast your tomatoes and garlic quickly, allowing them to caramelize. Toss the cherry tomatoes and smashed garlic in olive oil, seasoning with salt, pepper, oregano, and red pepper flakes if you’re using them. Spread them evenly on a baking sheet so they roast rather than steam.
Step 2: Roast Until Burst and Soft
Roast for about 20 to 25 minutes. You want the tomatoes to burst open, their skins puckered and juices caramelized, while the garlic becomes tender and fragrant. This step is crucial as it develops those deep, sweet, and smoky flavors that make the Roasted Tomato and Garlic Ricotta Pasta Recipe truly unforgettable.
Step 3: Cook Pasta Al Dente
While the tomatoes and garlic work their magic in the oven, boil your pasta according to package directions. Remember to reserve about a cup of the starchy pasta water before draining; this helps you achieve a silky sauce texture later on.
Step 4: Mix Ricotta and Parmesan
In a small bowl, combine the ricotta cheese with grated Parmesan and a pinch of salt and pepper. This creamy mixture will bring a lovely richness that balances the acidity and sweetness of the roasted tomatoes.
Step 5: Combine Roasted Tomatoes with Pasta
Transfer the roasted tomatoes and their luscious juices directly into the pot with your drained pasta. Gently fold in the ricotta mixture and add reserved pasta water little by little until the sauce reaches a creamy but light consistency that hugs the noodles perfectly.
Step 6: Garnish and Serve Immediately
Toss the pasta with fresh basil and scatter some extra grated Parmesan on top. If you like a bright, zesty touch, sprinkle with lemon zest before serving. This dish is best enjoyed fresh to savor the contrast of warm, creamy, and fresh flavors.
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
Simple garnishes such as chopped basil, additional Parmesan, and a hint of lemon zest enhance every bite with freshness, texture, and a pop of color. These final touches are what bring the whole dish to life and make it look as inviting as it tastes.
Side Dishes
Since this pasta is rich and satisfying, consider light sides like a crisp green salad tossed in lemon vinaigrette or a bowl of steamed seasonal vegetables. Garlic bread also pairs nicely if you want to keep the meal cozy and classic.
Creative Ways to Present
Serve this pasta in shallow bowls to show off the vibrant tomatoes and basil flecks. For a more festive touch, add a sprinkle of toasted pine nuts or a drizzle of extra virgin olive oil. Individual ramekins or small cast-iron pans can make it feel extra special for dinner parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Tomato and Garlic Ricotta Pasta Recipe in an airtight container in the refrigerator. It should stay fresh for 2 to 3 days, allowing you to enjoy the rich flavors a second time without compromise.
Freezing
Because of the delicate texture of the ricotta sauce, freezing is not ideal as it can separate upon thawing. For best results, freeze the roasted tomatoes separately if needed, but prepare the pasta fresh whenever possible.
Reheating
When reheating pasta, gently warm it in a skillet over low heat with a splash of water or broth to revive the creamy sauce. Avoid microwaving as it can dry out the pasta and change the texture of the ricotta mixture.
FAQs
Can I use other types of tomatoes?
Absolutely! While cherry or grape tomatoes work best for their sweetness and quick roasting, you can also use halved Roma tomatoes or even small heirloom varieties for unique flavors.
Is there a substitute for ricotta cheese?
If you don’t have ricotta on hand, cottage cheese or mascarpone can work as substitutes, though they will alter the texture slightly. Ricotta gives the perfect creamy balance without being overly rich.
How spicy is the red pepper flakes addition?
The half teaspoon of red pepper flakes adds just a gentle warmth, not overwhelming heat. Feel free to omit or adjust the amount to suit your taste preferences.
Can I make this recipe vegan?
To make it vegan, swap ricotta and Parmesan for plant-based cheese alternatives or use cashew cream for a similar creamy texture. Use nutritional yeast for a cheesy flavor boost.
What pasta shapes work best?
Any pasta shape that holds sauce well is perfect here. Spaghetti, penne, fusilli, or even rigatoni work beautifully to catch the roasted tomato and ricotta sauce.
Final Thoughts
I hope you’re as excited as I am to whip up this Roasted Tomato and Garlic Ricotta Pasta Recipe. It’s the kind of dish that feels like a celebration of simple, fresh ingredients coming together to create something truly comforting and delicious. Whether for a weeknight dinner or a special occasion, this recipe has a way of making everyone feel at home with every bite. Give it a try and watch it quickly become one of your favorites!
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Roasted Tomato and Garlic Ricotta Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta is a flavorful and creamy dish perfect for a quick weeknight dinner. Roasting the tomatoes and garlic enhances their natural sweetness and depth, creating a luscious sauce when combined with ricotta and Parmesan. Garnished with fresh basil and lemon zest for a bright finish, this pasta is both comforting and elegant.
Ingredients
Produce
- 1 lb cherry or grape tomatoes
- 6 cloves garlic, peeled and smashed
- Fresh basil, chopped (for garnish)
- Zest of 1 lemon (optional, for a bright finish)
Dairy
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
Pantry
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 12 oz pasta (spaghetti, penne, or your choice)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Roast tomatoes and garlic: On a large baking sheet, toss cherry tomatoes and smashed garlic cloves with olive oil, salt, pepper, dried oregano, and red pepper flakes if using. Spread them evenly and roast for 20-25 minutes until the tomatoes burst and garlic softens.
- Cook pasta: While the tomatoes roast, cook the pasta according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta water to help create the sauce.
- Prepare cheese mixture: In a small bowl, combine ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix well and set aside.
- Combine pasta and roasted vegetables: Transfer the roasted tomatoes and garlic, along with their juices, to the pot with the drained pasta. Stir in the ricotta and Parmesan mixture, gradually adding reserved pasta water to achieve a creamy sauce consistency.
- Garnish and serve: Finish by garnishing with freshly chopped basil, extra Parmesan cheese, and lemon zest if desired. Serve immediately for a fresh and flavorful meal.
Notes
- Reserve pasta water to adjust sauce consistency for creaminess.
- Red pepper flakes are optional and add a mild heat; adjust according to your preference.
- Lemon zest brightens the dish but can be omitted if not preferred.
- This pasta is best served immediately but can be stored covered in the refrigerator for up to 2 days.
- For a gluten-free option, substitute the pasta with gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
