Roasted Tomato and Garlic Ricotta Pasta is a creamy and flavorful dish that combines the sweetness of roasted tomatoes, the aromatic depth of roasted garlic, and the creamy richness of ricotta cheese. This easy-to-make recipe is perfect for a quick weeknight dinner or an elegant meal to impress guests.
Why You’ll Love This Recipe
- Simple Yet Elegant: A restaurant-quality dish you can make at home.
- Bold Flavors: Sweet roasted tomatoes and savory garlic create an irresistible sauce.
- Quick to Prepare: Ready in just 30 minutes.
- Customizable: Add your favorite herbs, proteins, or vegetables.
- Comforting and Light: Creamy without being heavy, thanks to the ricotta cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Roasted Tomatoes and Garlic:
- Cherry or grape tomatoes
- Garlic cloves (leave the skins on for roasting)
- Olive oil
- Salt and pepper
For the Pasta:
- Pasta (spaghetti, penne, or your favorite type)
- Ricotta cheese
- Parmesan cheese, grated
- Lemon zest and juice
- Fresh basil leaves, chopped
- Red pepper flakes (optional, for a spicy kick)
Directions
Roast the Tomatoes and Garlic:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Baking Sheet: Spread the cherry tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
- Roast: Bake for 20-25 minutes, or until the tomatoes are blistered and slightly caramelized, and the garlic is soft.
Cook the Pasta:
- Boil Pasta: While the tomatoes and garlic roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Make the Sauce:
- Prepare the Ricotta Mixture: In a large mixing bowl, combine ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Stir until smooth. Add salt, pepper, and red pepper flakes (if using) to taste.
- Mash the Garlic: Once roasted, remove the garlic cloves from their skins and mash them into a paste. Add the garlic to the ricotta mixture and stir to combine.
Combine and Serve:
- Mix Pasta and Sauce: Add the cooked pasta to the ricotta mixture, tossing to coat evenly. Gradually add reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency.
- Add Tomatoes: Gently fold in the roasted tomatoes, along with any juices from the baking sheet.
- Garnish and Serve: Transfer to serving bowls and top with fresh basil, extra Parmesan, and a drizzle of olive oil. Serve hot.
Servings and Timing
- Servings: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Additions: Include grilled chicken, shrimp, or crispy pancetta for a heartier meal.
- Vegetable Boost: Add sautéed spinach, mushrooms, or zucchini for extra nutrition.
- Vegan Option: Use vegan ricotta and nutritional yeast instead of Parmesan.
- Herb Explosion: Mix in fresh thyme, oregano, or parsley for added depth of flavor.
- Nutty Twist: Sprinkle toasted pine nuts or walnuts on top for crunch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of water or milk to loosen the sauce, or microwave until warmed through.
- Freezing: Freezing is not recommended due to the ricotta-based sauce.
FAQs
Can I use other types of tomatoes?
Yes, diced Roma or heirloom tomatoes work well, though smaller tomatoes roast faster and caramelize more evenly.
Can I substitute ricotta?
Mascarpone or cream cheese can be used for a creamier texture, though the flavor will differ slightly.
How do I prevent the sauce from being too thick?
Gradually add reserved pasta water to the sauce until it reaches your preferred consistency.
Can I use gluten-free pasta?
Absolutely! Gluten-free pasta works perfectly in this recipe.
What type of pasta is best?
Long noodles like spaghetti or linguine and short pasta like penne or rigatoni both work well, depending on your preference.
How do I enhance the roasted garlic flavor?
Roast extra garlic and mash it into the sauce for a stronger, more aromatic garlic flavor.
Is this dish good for meal prep?
Yes, but store the sauce and pasta separately to prevent the pasta from absorbing too much sauce.
Can I add cheese on top before serving?
Yes, extra Parmesan or even a sprinkle of mozzarella can be added for a cheesy finish.
What can I serve alongside this pasta?
Pair it with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.
Can I make this dish ahead of time?
Yes, you can roast the tomatoes and prepare the ricotta mixture in advance. Combine with freshly cooked pasta just before serving.
Conclusion
Roasted Tomato and Garlic Ricotta Pasta is a quick and delicious dish that’s perfect for any occasion. Its creamy sauce, caramelized tomatoes, and aromatic roasted garlic create a flavor-packed meal that’s sure to impress. Customize it to your liking, pair it with your favorite sides, and enjoy this elegant yet easy-to-make recipe!
Print
Roasted Tomato and Garlic Ricotta Pasta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasted and Tossed
- Cuisine: Italian-Inspired
Description
This Roasted Tomato and Garlic Ricotta Pasta is a creamy, flavorful dish that combines roasted cherry tomatoes, caramelized garlic, and velvety ricotta cheese with tender pasta. It’s simple, comforting, and perfect for a weeknight dinner or casual entertaining.
Ingredients
- 12 oz (340 g) pasta (spaghetti, rigatoni, or penne)
- 2 cups (300 g) cherry or grape tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1 cup (240 g) ricotta cheese
- 1/4 cup (25 g) grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
Step 1: Roast the tomatoes and garlic
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the cherry tomatoes on the baking sheet and drizzle with olive oil. Sprinkle with oregano, salt, black pepper, and red pepper flakes (if using). Add the minced garlic and toss everything to coat evenly.
- Roast in the oven for 20-25 minutes, or until the tomatoes are blistered and softened.
Step 2: Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 3: Make the ricotta sauce
- In a large bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Stir until smooth. Add a pinch of salt and black pepper to taste.
Step 4: Assemble the pasta
- Add the cooked pasta to the bowl with the ricotta mixture and toss to coat. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
- Gently fold in the roasted tomatoes and their juices.
Step 5: Serve
- Divide the pasta into bowls and garnish with fresh basil leaves and additional Parmesan cheese. Serve warm.
Notes
- Vegetarian option: This dish is naturally vegetarian, but for added protein, you can mix in chickpeas or sautéed mushrooms.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce.
- Customizations: Add spinach, arugula, or toasted pine nuts for extra flavor and texture.