There's something so comforting about a warm bowl of pasta that combines fresh, vibrant flavors with creamy indulgence. This roasted tomato and garlic ricotta pasta is exactly that—rich, luscious, and bursting with the natural sweetness of slow-roasted tomatoes and the subtle punch of garlic. You'll love the way the ricotta adds a velvety texture without weighing the dish down.
Whether you're cooking for a busy weeknight or a cozy weekend dinner, this ricotta pasta recipe is simple enough to whip up quickly but special enough to impress. Plus, it’s a wonderful way to enjoy fresh tomatoes in a new and exciting way.
Why You'll Love This Recipe
- Uses simple, pantry-friendly ingredients that you probably already have.
- Roasting tomatoes enhances their natural sweetness and depth of flavor.
- Creamy ricotta adds richness without heaviness.
- Quick to prepare—ready in under an hour.
- Perfectly balanced with garlic and fresh herbs for a satisfying meal.
Ingredients
Gather these fresh and flavorful ingredients to make your roasted tomato and garlic ricotta pasta.
- 2 pounds ripe roma tomatoes, halved
- 6 cloves garlic, peeled and left whole
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 12 ounces pasta (penne, rigatoni, or your favorite shape)
- 1 cup whole milk ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup fresh basil leaves, chopped
- Optional: red pepper flakes for a little heat
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: Approximately 480 per serving
How to Make Roasted Tomato and Garlic Ricotta Pasta
- Preheat your oven to 400°F. On a baking sheet, arrange the halved roma tomatoes and whole garlic cloves. Drizzle with 2 tablespoons of olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
- Roast the tomatoes and garlic for 30-35 minutes, until the tomatoes are soft and slightly caramelized and the garlic is tender and fragrant.
- While the tomatoes roast, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Once the tomatoes and garlic are roasted, transfer them to a large mixing bowl. Squeeze the roasted garlic out of its skins and mash slightly with a fork. Add the ricotta, Parmesan, lemon juice, remaining olive oil, salt, pepper, and half the chopped basil. Stir together until creamy and well combined. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.
- Toss the cooked pasta into the sauce, ensuring every piece is well coated. Taste and adjust seasoning as needed. Serve immediately, garnished with the remaining fresh basil and a sprinkle of red pepper flakes if you like a bit of heat.
Tips for the Best Results
- Choose ripe, firm roma tomatoes for roasting to maximize sweetness and texture.
- Don’t skip roasting the garlic whole; it mellows and sweetens beautifully this way.
- Reserve pasta water to loosen the sauce and help it cling to the noodles.
- Use whole milk ricotta for creaminess; part-skim varieties can be drier.
- For an extra flavor boost, add a splash of good quality balsamic vinegar to the sauce.
Storage and Reheating
Store any leftover roasted tomato and garlic ricotta pasta in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the leftovers even better.
To reheat, warm gently in a skillet over medium-low heat, adding a splash of water or reserved pasta water to loosen the sauce and prevent sticking. Avoid microwaving as it can dry out the creamy sauce.
Frequently Asked Questions
Can I use other types of tomatoes for this recipe?
Yes, you can use cherry tomatoes or vine-ripened tomatoes, but roma tomatoes work best because they roast down nicely without too much water content, giving a rich sauce.
Is it possible to make this dish vegan?
You can make a vegan version by substituting ricotta with a plant-based ricotta alternative or blended tofu, and using nutritional yeast instead of Parmesan cheese.
Can I prepare the roasted tomatoes and garlic ahead of time?
Absolutely! You can roast the tomatoes and garlic up to two days ahead and store them in the fridge. Just bring them to room temperature before mixing with the ricotta and pasta.
What pasta shapes work best with this ricotta pasta?
Pasta shapes with ridges or tubes like penne, rigatoni, or cavatappi hold the creamy sauce well and add texture, but feel free to use your favorite pasta shape.