There’s something irresistible about a comforting bowl of pasta that feels both effortlessly simple and remarkably elegant—and that’s exactly what this Roasted Tomato and Garlic Ricotta Pasta delivers. Rich ricotta mingles with sweet roasted tomatoes and fragrant garlic, coating every twist of spaghetti (or penne, if that’s your jam) in a creamy embrace. As a passionate home cook, I’ve tested this recipe on weeknights, lazy weekends, and even last-minute dinner parties—and it never fails to earn “oohs” and “ahhs.” Whether you’re hosting friends who swear they’re too busy for elaborate meals or sneaking in a solo date night at home, this dish strikes the perfect balance of cozy and sophisticated.
Beyond its deliciousness, this pasta is delightfully approachable—perfect for cooks of any skill level. You’ll spend about 15 minutes prepping, slide everything into the oven for 20–25 minutes, and then toss it all together while your pasta bubbles away in a pot. With beginner-friendly steps and pantry staples like olive oil, salt, pepper, and pasta, you’ll feel like a kitchen rockstar without breaking a sweat. Plus, it’s vegetarian-friendly, clocks in around 450 calories per serving, and works equally well for lunch or dinner. Grab a glass of wine, turn on your favorite playlist, and let’s embrace the joy of good food made from scratch!
KEY INGREDIENTS IN ROASTED TOMATO AND GARLIC RICOTTA PASTA
Every ingredient in this recipe plays a starring role, from the juicy burst of roasted tomatoes to the silky smooth ricotta that ties it all together. Here’s what you’ll need—and why each element is so essential:
- Cherry tomatoes: These bite-sized gems turn lusciously sweet and slightly caramelized when roasted, adding vibrant color and a pop of juicy flavor.
- Garlic cloves: Roasting transforms raw garlic’s bite into a mellow, buttery note that infuses the sauce with deep, savory richness.
- Olive oil: A drizzle of high-quality olive oil helps the tomatoes caramelize and ensures a glossy finish when everything’s tossed together.
- Salt: Enhances each flavor, balances acidity, and brings out the natural sweetness of the roasted tomatoes.
- Freshly ground black pepper: Adds a subtle heat and aromatic edge that complements the garlic’s mellow sweetness.
- Pasta: Penne, spaghetti, fusilli—choose your favorite shape. The al dente texture provides the perfect bite and holds onto the creamy sauce.
- Ricotta cheese: The heart of the sauce, offering a light, airy creaminess that binds all the flavors without overpowering them.
- Parmesan cheese: A sprinkling of aged, nutty Parmesan deepens the savory profile and adds a delightful salty finish.
- Fresh basil: Chopped basil brings bright, herbaceous notes that lift the richness of the cheese and tomatoes.
- Fresh thyme: Its gentle, earthy aroma rounds out the sauce with a subtle herbal complexity.
- Red pepper flakes: Optional for a touch of heat, they create a playful contrast against the creamy ricotta.
- Pasta cooking water: This starchy liquid helps thin the ricotta, allowing it to cling to every strand of pasta for a silky, cohesive sauce.
- Lemon zest: An optional bright burst of citrus that awakens the dish with fresh, vibrant flavor.
HOW TO MAKE ROASTED TOMATO AND GARLIC RICOTTA PASTA
Let’s walk through how these ingredients transform into a dreamy, weeknight-friendly meal. From roasting to tossing, each step is designed for maximum flavor with minimal fuss.
1. Preheat your oven to 400°F (200°C). This high heat ensures the cherry tomatoes will blister and caramelize beautifully, concentrating their natural sweetness.
2. On a baking sheet, spread the halved cherry tomatoes and peeled garlic cloves in a single layer. Drizzle with olive oil and season with salt and pepper. Toss everything gently so each tomato half and garlic clove is evenly coated.
3. Roast in the oven for 20–25 minutes, or until the tomatoes have softened and started to char at the edges, and the garlic cloves are golden and fragrant.
4. While the tomatoes and garlic roast, bring a large pot of salted water to a roaring boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water—this starchy liquid will help create a luxuriously smooth sauce.
5. In a large mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, and thyme leaves. Stir vigorously until the mixture is perfectly smooth and creamy. Add the reserved pasta water a little at a time, adjusting until the sauce reaches your desired consistency.
6. Once the tomatoes and garlic are roasted, remove them from the oven. Squeeze the garlic out of its skins and mash it with a fork to release its sweet, caramelized goodness. Add both the tomatoes and mashed garlic to the ricotta mixture and gently stir to incorporate.
7. Add the drained pasta into the ricotta sauce. Toss until every piece is coated in that silky, cheesy blend. If you crave extra creaminess, add a splash more of the reserved pasta water.
8. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes for extra heat. For a fresh, zesty kick, stir in the lemon zest.
9. Serve immediately, garnished with extra chopped basil and a generous sprinkle of Parmesan for an elegant finishing touch.
SERVING SUGGESTIONS FOR ROASTED TOMATO AND GARLIC RICOTTA PASTA
Serving this pasta is an opportunity to get creative and complement its vibrant flavors with contrasting textures and tastes. Whether you’re enjoying a cozy night in or entertaining friends, these suggestions will elevate your meal to memorable status.
- Light green salad: Pair with mixed baby greens dressed in a tangy lemon-vinaigrette to cut through the richness of the ricotta and roasted garlic, adding a refreshing crunch.
- Garlic bread: Serve warm slices of crusty baguette slathered with herby garlic butter. The crisp exterior and pillowy center are perfect for soaking up any leftover sauce.
- Grilled protein: Top the pasta with slices of grilled chicken or sautéed shrimp for added protein and a smoky flavor contrast that complements the sweet tomatoes.
- Charcuterie board: Offer a side of cured meats, olives, and marinated artichokes. Guests can nibble while they savor this creamy, comforting dish—the ideal setup for casual entertaining.
HOW TO STORE ROASTED TOMATO AND GARLIC RICOTTA PASTA
Storing this creamy pasta properly is key to preserving its freshness, texture, and vibrant flavor. Here are some tried-and-true methods to ensure your leftovers are just as delicious the next day—if you even have any!
- Refrigeration: Transfer cooled pasta into an airtight container. Store in the fridge for up to 3–4 days. Before reheating, stir in a splash of water or extra ricotta to revive the creamy sauce.
- Freezing: Although fresh is best, you can freeze portions in freezer-safe containers for up to 1 month. Thaw overnight in the fridge, then reheat gently on the stovetop with a bit of extra pasta water.
- Reheating on the stovetop: Place pasta in a saucepan over low heat, adding a dash of olive oil or reserved pasta water. Stir frequently until warmed through, preserving the sauce’s smooth consistency.
- Avoiding separation: Ricotta can sometimes separate when chilled. To minimize this, stir in fresh Parmesan or a teaspoon of cream before refrigerating. This helps bind the sauce and maintain that indulgent, velvety texture.
CONCLUSION
From the first forkful of roasted tomato sweetness to the luscious creaminess of ricotta and the bright whisper of basil, this Roasted Tomato and Garlic Ricotta Pasta is proof that simple ingredients can yield extraordinary results. Whether you’re a kitchen novice or a seasoned home cook, you’ll find comfort in how easily this dish comes together—and delight in the burst of flavors that makes every bite special. With just 15 minutes of prep, 30 minutes of cooking, and a handful of staples from your pantry, you’re on your way to a restaurant-worthy meal that’s perfect for lunches, weeknight dinners, or impressing last-minute guests.
Feel free to print this article and save it in your recipe binder or bookmark it for future inspiration. You’ll also find a FAQ below to troubleshoot any questions you might have. And of course, I’d love to hear how your batch turns out! Drop a comment if you added your own twist, ask any questions if you need a helping hand, or share your feedback so we can keep celebrating the joy of cooking together. Enjoy every creamy, garlicky, tomato-filled bite!
Roasted Tomato and Garlic Ricotta Pasta
Description
Rich ricotta mingles with sweet roasted tomatoes and fragrant garlic, creating a creamy pasta dish bursting with freshness and flavor. It's a comforting yet elegant meal that’s perfect for any occasion.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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On a baking sheet, spread the halved cherry tomatoes and peeled garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat everything evenly.
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Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant.
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While the tomatoes and garlic roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining the pasta.
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In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, fresh basil, and thyme. Stir until smooth and creamy. Add in the reserved pasta cooking water a little at a time to adjust the sauce's consistency to your liking.
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Once the tomatoes and garlic are done roasting, remove them from the oven. Squeeze the roasted garlic out of its skins and mash it slightly with a fork. Add the roasted tomatoes and garlic to the ricotta mixture and gently stir.
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Add the drained pasta into the ricotta sauce, tossing until the pasta is well coated. If you prefer a creamier texture, you can add a little more reserved pasta water.
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Taste and adjust seasoning with more salt, pepper, or red pepper flakes, if desired. Add the lemon zest for a fresh, bright flavor if you like.
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Serve immediately, garnished with extra chopped fresh basil and a sprinkle of Parmesan cheese.
Note
- For a more savory depth, consider adding a splash of balsamic vinegar when roasting the tomatoes.
- You can swap the ricotta for mascarpone or cream cheese if you want a richer, more decadent sauce.
- This dish pairs wonderfully with a light green salad or a side of garlic bread.
- If you're looking to add some protein, grilled chicken or sautéed shrimp makes a great addition!
