If you’re craving a big bowl of comfort with all the magical flavors of an Italian trattoria, Roasted Tomato and Garlic Ricotta Pasta is about to become your new obsession. This dish takes simple ingredients—juicy cherry tomatoes, luscious whole milk ricotta, and a heap of roasted garlic—and transforms them into an experience that lands somewhere between a weeknight miracle and a dinner party showstopper. Each bite bursts with the sweetness of roasted tomatoes, mellow garlic, and a creamy, cheesy sauce that clings lovingly to every piece of pasta. Whether you’re feeding your family or just yourself, this is a pasta night you’ll want to revisit again and again.
Ingredients You’ll Need
The beauty of Roasted Tomato and Garlic Ricotta Pasta is in its short list of fresh, everyday ingredients. Each one brings a special touch—whether it’s the sweetness of tomatoes, the richness of ricotta, or the bright pop of fresh basil. Here’s what you’ll need and why each item matters:
- 12 ounces pasta (such as rigatoni or penne): Hearty shapes like rigatoni or penne are perfect for catching creamy sauce and juicy tomato bits.
- 1 pint cherry tomatoes: These little gems roast up sweet and jammy, adding vibrant color and flavor.
- 6 cloves garlic, peeled: Roasted garlic becomes mellow, buttery, and infuses magic into the sauce.
- 2 tablespoons olive oil: A drizzle gives silky richness and helps with roasting.
- 1/2 teaspoon salt: Essential for drawing out flavors and seasoning the whole dish.
- 1/4 teaspoon black pepper: Adds just the right touch of mild heat.
- 1 cup whole milk ricotta cheese: For ultra-creamy, dreamy pasta—whole milk is key for richness.
- 1/4 cup grated Parmesan cheese: Brings nutty, salty depth and helps marry the sauce.
- 1/4 teaspoon crushed red pepper flakes (optional): For those who love a bit of heat in their bowl.
- 1/4 cup fresh basil leaves, chopped: Delivers aromatic freshness and a pop of green.
- Additional Parmesan and basil for garnish: Because finishing touches make everything feel special.
How to Make Roasted Tomato and Garlic Ricotta Pasta
Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 400℉. Spread the cherry tomatoes and peeled garlic on a baking sheet, drizzle them generously with olive oil, and toss with salt and black pepper. Pop them in the oven, and soon your kitchen will be filled with the scent of caramelizing tomatoes and roasting garlic. In about 20 to 25 minutes, the tomatoes will burst and wrinkle while the garlic softens to spreadable, jammy perfection.
Step 2: Cook the Pasta
While your tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Drop in your pasta and cook it just until al dente—firm but tender. That texture is perfect for soaking up all the creamy sauce you’re about to create. Right before draining, scoop out about 1/2 cup of the pasta water and set it aside; it’s your secret weapon for a silky sauce.
Step 3: Make the Creamy Base
Once your tomatoes and garlic are out of the oven, transfer them to a large mixing bowl. Add the ricotta, grated Parmesan, and red pepper flakes (if using). Using a fork, gently mash the tomatoes and garlic—don’t worry about perfection! You want some chunks for texture and pockets of sweet, roasted flavor mingling with the creamy cheeses.
Step 4: Toss Everything Together
Add your hot, drained pasta directly to the bowl with the ricotta mixture. Pour in a splash of the reserved pasta water (a couple tablespoons to start), then give everything a big stir. You want the heat to gently melt the cheeses and combine into the perfect creamy sauce. If it feels thick, add a touch more pasta water until it’s so silky you can’t resist sneaking a taste.
Step 5: Finish with Basil
Fold in the chopped fresh basil just before serving. The bursts of herbal flavor and pops of color elevate the whole dish—making every forkful of this Roasted Tomato and Garlic Ricotta Pasta feel downright celebratory.
How to Serve Roasted Tomato and Garlic Ricotta Pasta
Garnishes
A sprinkle of extra Parmesan on top is never optional in my house, and a scattering of fresh basil ribbons adds both beauty and a lovely herbal fragrance. If you’re feeling bold, a pinch more red pepper flakes brings extra warmth and a beautiful pop of color on the creamy sauce.
Side Dishes
Since Roasted Tomato and Garlic Ricotta Pasta is already rich and satisfying, keep sides light and fresh. Think a lemony arugula salad, crusty Italian bread for swooping into the saucy bowl, or some roasted asparagus to echo those Mediterranean flavors.
Creative Ways to Present
Serve this pasta family-style in a big, shallow bowl for a cozy, shared experience, or twirl it high on individual plates with a swirl of basil oil for an elegant twist. For gatherings, consider topping with crispy breadcrumbs or a mosaic of colorful cherry tomatoes for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Tomato and Garlic Ricotta Pasta keeps beautifully in the refrigerator for up to three days. Just transfer it to an airtight container and let it cool completely before sealing it up. The flavors meld together even more overnight, making for an awesome next-day lunch.
Freezing
While you can freeze this pasta, the ricotta may change texture slightly and lose a bit of its creamy magic. If you do freeze it, portion the pasta into freezer-safe containers. For best texture, consume within one month—just know it’s at its most glorious when enjoyed fresh.
Reheating
To reheat, gently warm the pasta on the stovetop over low heat, adding a splash of milk or pasta water to revive the sauce’s creaminess. Alternatively, use the microwave in short bursts, stirring each time until just heated through. Garnish with fresh basil and a sprinkle of Parmesan to bring everything back to life.
FAQs
Can I use a different pasta shape for Roasted Tomato and Garlic Ricotta Pasta?
Absolutely! While rigatoni or penne are fabulous for holding the sauce, any short, sturdy pasta will work. Try fusilli, farfalle, or even orecchiette to keep things fun and interesting.
Is there a way to make this dish vegan?
Yes, you can substitute plant-based ricotta and Parmesan alternatives. Drizzle with extra-virgin olive oil and add a touch of nutritional yeast for extra umami—just keep an eye on seasoning since plant-based cheeses can vary.
Can I add protein to Roasted Tomato and Garlic Ricotta Pasta?
Definitely! Stir in some grilled chicken, Italian sausage, or cannellini beans for a protein kick. These options pair well with the creamy, tangy sauce and won’t overpower those wonderful roasted flavors.
How spicy will the crushed red pepper flakes make it?
The 1/4 teaspoon adds a gentle warmth, not a fiery heat. If you love extra spice, feel free to add more to taste—or leave it out entirely if you prefer your pasta milder.
What’s the best way to reheat leftovers?
Gently reheat your pasta on the stovetop with a splash of milk or reserved pasta water to loosen the sauce. A quick microwave can work too, but always stir and add a little liquid to preserve that creamy consistency.
Final Thoughts
There’s just something magical about a dish that feels luxurious and comforting, yet comes together so easily. Roasted Tomato and Garlic Ricotta Pasta is one of those rare recipes you’ll crave all year round—bursting with flavor, soul, and Italian charm. Grab your favorite bowl, give it a try, and you just might find your new pasta night tradition.
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Roasted Tomato and Garlic Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta is a flavorful and creamy dish that’s perfect for a quick weeknight meal. Roasting cherry tomatoes and garlic brings out their natural sweetness, which pairs beautifully with the rich ricotta cheese. Tossed with pasta and fresh basil, this dish is sure to become a family favorite!
Ingredients
Pasta:
- 12 ounces pasta (such as rigatoni or penne)
Roasted Tomatoes and Garlic:
- 1 pint cherry tomatoes
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ricotta Mixture:
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- additional Parmesan and basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast tomatoes and garlic: Toss cherry tomatoes and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes.
- Cook pasta: Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Combine ingredients: In a bowl, mix roasted tomatoes and garlic with ricotta, Parmesan, and red pepper flakes. Add hot pasta and a splash of reserved water. Stir until creamy. Fold in basil.
- Serve: Serve warm, topped with extra Parmesan and basil.
Notes
- For added protein, stir in grilled chicken or white beans.
- You can use low-fat ricotta for a lighter option.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
