If you’re looking for a comforting yet vibrant dish that combines classic Italian flavors with a fresh twist, then this Roasted Tomato and Garlic Ricotta Pasta Recipe is exactly what you need. Bursting with sweet, caramelized roasted tomatoes and a luscious, creamy ricotta sauce infused with garlic and fresh basil, every bite feels like a warm hug. It’s the perfect weeknight dinner that feels special without any fuss, and its balance of tangy, savory, and fresh notes makes it an instant favorite in any pasta lover’s repertoire.
Ingredients You’ll Need
What’s incredible about this recipe is how few, yet essential the ingredients are. Each one plays a vital role in creating the ultimate flavor harmony—juicy tomatoes bring sweetness, garlic adds depth, and creamy ricotta ties it all together while fresh basil offers a bright, herbal finish.
- 2 cups cherry tomatoes: Provides sweetness and juiciness that caramelize beautifully when roasted.
- 1 tablespoon olive oil: Helps the tomatoes roast perfectly while adding richness.
- 4 cloves garlic, minced: Adds savory depth and aroma.
- 1 teaspoon dried oregano: Brings an earthy, classic Italian herb flavor.
- 1 teaspoon salt: Enhances all the flavors.
- 1/2 teaspoon black pepper: Adds mild heat and complexity.
- 12 ounces pasta (spaghetti or penne): The perfect vessel to carry the sauce.
- 1 cup ricotta cheese: Creates the creamy base for the sauce.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty kick to the sauce.
- 1/4 cup fresh basil leaves, chopped: Infuses fresh, aromatic flavor.
- 1 tablespoon lemon juice: Brightens the entire dish with a subtle zing.
How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe
Step 1: Preheat and Prep Tomatoes
Start by preheating your oven to 400°F (200°C). Cut your cherry tomatoes in half, then spread them out on a baking sheet so they roast evenly. This step is key to unlocking their natural sweetness.
Step 2: Season and Roast
Drizzle the olive oil over your tomatoes, then sprinkle with minced garlic, dried oregano, salt, and black pepper. Toss everything gently so each tomato gets that flavorful coating. Roast for 20 to 25 minutes until the tomatoes are soft, slightly caramelized, and bursting with flavor.
Step 3: Cook Your Pasta
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook your pasta according to package instructions, usually about 9 to 11 minutes, until al dente for the perfect bite. Don’t forget to reserve about half a cup of pasta water before draining—it’s a secret weapon for perfect sauce consistency.
Step 4: Prepare the Ricotta Sauce
In a bowl, mix together ricotta cheese, grated Parmesan, fresh chopped basil, and lemon juice. This mixture gives your pasta a creamy, tangy lift that balances the sweetness of the roasted tomatoes beautifully.
Step 5: Combine and Toss
Once the pasta is drained (but still warm), return it to the pot. Gently smash the roasted tomatoes with a spoon right on the baking sheet to release their juices, then add everything to the pasta. Pour over your ricotta mixture and toss gently. If you want a thinner sauce, slowly add some reserved pasta water until it reaches your desired consistency.
Step 6: Final Taste and Serve
This is the moment to taste and fine-tune. Add extra salt, pepper, or lemon juice if you feel like it needs a little something more. Serve immediately with optional fresh basil or Parmesan garnish to elevate this cozy, creamy dish.
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
Simple garnishes can make all the difference here. A sprinkle of fresh basil adds a pop of green and fragrance, while a dusting of extra Parmesan delivers an enticing salty finish. For a touch of elegance, drizzle a little good-quality olive oil to finish it.
Side Dishes
This pasta shines wonderfully alongside a crisp green salad dressed with lemon vinaigrette or garlic bread to scoop up every bit of sauce. Roasted vegetables such as asparagus or zucchini also complement the dish’s bright, herby flavors without overpowering it.
Creative Ways to Present
For a stunning presentation, bundle the pasta into neat nests on the plate and top with a spoonful of roasted tomato chunks and a dollop of ricotta. Serve in rustic bowls for that cozy homemade vibe or use bright white plates to make the colors of the tomatoes and basil truly pop.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Roasted Tomato and Garlic Ricotta Pasta Recipe in an airtight container in the refrigerator for up to three days. Keep it chilled and give it a stir before reheating to distribute the sauce evenly.
Freezing
Because of the fresh ricotta and roasted tomatoes, freezing this pasta isn’t the best idea as the texture can change with thawing. It’s always best enjoyed fresh, but if you must freeze, store the pasta and sauce separately and thaw gently in the fridge.
Reheating
Reheat gently on the stovetop over low heat or in the microwave with a splash of water or reserved pasta water to revive the creamy sauce. Avoid high heat which can cause the ricotta to separate.
FAQs
Can I use other types of tomatoes for this recipe?
Absolutely! While cherry tomatoes are perfect for roasting evenly and bursting with sweetness, grape tomatoes or even diced plum tomatoes can work. Just adjust roasting times slightly if using larger pieces.
Is there a substitute for ricotta cheese?
If you don’t have ricotta, you can try cream cheese or mascarpone for a similar creamy texture, but the flavor will be richer and less fresh. Cottage cheese blended smooth can also serve as a lighter alternative.
How long can I make this pasta ahead of time?
This pasta tastes best fresh, but you can prepare the roasted tomatoes and ricotta sauce a day ahead, storing them separately. Toss everything together just before serving for best flavor and texture.
Can this recipe be made vegan?
To make this vegan, swap ricotta for a plant-based ricotta alternative or blended tofu, and replace Parmesan with nutritional yeast or a vegan cheese. The roasted tomatoes and garlic will still bring plenty of flavor!
What pasta shapes work best with the sauce?
Spaghetti and penne are classic choices because their shapes catch the creamy ricotta sauce and chunky roasted tomatoes well. However, feel free to experiment with fusilli or farfalle for a fun twist.
Final Thoughts
This Roasted Tomato and Garlic Ricotta Pasta Recipe is truly a gem for pasta nights when you want something both simple and extraordinary. It’s a dish that feels lovingly homemade yet impressively flavorful, perfect to share with family or enjoy as your own little celebration on a plate. Give it a try—you’ll quickly see why it deserves a spot in your regular meal rotation!
Print
Roasted Tomato and Garlic Ricotta Pasta Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 25m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta is a simple and flavorful Italian-inspired dish featuring caramelized cherry tomatoes, aromatic garlic, creamy ricotta cheese, and fresh basil. Roasting the tomatoes intensifies their natural sweetness and combines perfectly with the creamy and tangy ricotta sauce, making a comforting yet elegant pasta meal ideal for any occasion.
Ingredients
Vegetables and Herbs
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
Pantry Items
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (such as spaghetti or penne)
- 1 tablespoon lemon juice
Dairy
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes, which helps develop rich flavor through caramelization.
- Prepare Tomatoes: Cut the cherry tomatoes in half and spread them evenly on a baking sheet to ensure even roasting.
- Season Tomatoes: Drizzle the olive oil over the tomatoes, then sprinkle minced garlic, dried oregano, salt, and black pepper evenly to infuse flavor.
- Toss Tomatoes: Gently toss the tomatoes with the seasonings on the baking sheet to coat everything thoroughly.
- Roast Tomatoes: Place the baking sheet in the oven and roast the tomatoes for 20-25 minutes until they are soft and slightly caramelized, releasing intense sweetness and juices.
- Boil Pasta Water: While tomatoes roast, bring a large pot of salted water to a rolling boil, essential for cooking pasta perfectly.
- Cook Pasta: Add the pasta to the boiling water, cooking according to package instructions (typically 9-11 minutes) until al dente.
- Make Ricotta Sauce: In a bowl, combine ricotta cheese, grated Parmesan, chopped basil, and lemon juice to prepare the creamy sauce that complements the roasted tomatoes.
- Reserve Pasta Water: Just before draining, reserve about 1/2 cup of the pasta cooking water to help adjust sauce consistency later.
- Drain Pasta: Drain the pasta, then return it to the pot to keep warm and ready for combining.
- Crush Roasted Tomatoes: Remove the roasted tomatoes from the oven and gently smash them with the back of a spoon to release their flavorful juices.
- Add Tomatoes to Pasta: Mix the smashed roasted tomatoes and their juices into the pasta, distributing the rich flavor evenly.
- Combine with Ricotta Sauce: Pour the ricotta mixture over the pasta and toss gently until all ingredients are well combined and coated.
- Adjust Consistency: If the sauce is too thick, gradually add the reserved pasta water until the desired creaminess is achieved.
- Season and Taste: Taste the pasta and adjust seasoning by adding more salt, pepper, or lemon juice as needed for balance.
- Serve: Serve immediately, garnished with extra fresh basil leaves or Parmesan cheese for an added burst of flavor and presentation.
Notes
- Use good quality extra virgin olive oil for best flavor.
- Reserve pasta water is crucial for adjusting sauce consistency and helping the sauce cling to the pasta.
- Feel free to substitute fresh oregano if preferred instead of dried.
- This dish pairs well with a crisp green salad or crusty bread.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
