Roasted Tomato and Garlic Ricotta Pasta Recipe

If you’re looking for a dish that bursts with sunny, tangy flavor and feels like a warm hug in a bowl, Roasted Tomato and Garlic Ricotta Pasta is your new weeknight hero. Sweet, juicy cherry tomatoes and mellow roasted garlic melt into creamy ricotta, coating every bite of pasta with a sauce that feels restaurant-worthy but is secretly easy to pull off. This recipe is a celebration of simple ingredients elevated by roasting and just the right blend of creamy cheese, a touch of basil, and that irresistible twirl of hearty pasta. Whether you need a quick dinner or something to impress (with minimum fuss), Roasted Tomato and Garlic Ricotta Pasta will have you coming back for seconds—and maybe even thirds!

Ingredients You’ll Need

The beauty of Roasted Tomato and Garlic Ricotta Pasta is in its simplicity. Each ingredient has a purpose, bringing just the right balance of color, texture, and flavor to the final dish—don’t skip or skimp, and you’ll taste the difference.

• Cherry Tomatoes: These sweet little tomatoes burst with juice and become deeply flavorful once roasted—make sure they’re ripe for the best results.
• Garlic Cloves: Roasting transforms garlic into pure gold, mellowing its bite and bringing natural sweetness that infuses the whole sauce.
• Olive Oil: Use a good-quality extra virgin olive oil to coat the vegetables for roasting; it enhances all the flavors and adds a beautiful richness.
• Salt and Pepper: These essentials sharpen and balance the sauce, so don’t be shy—taste and season at every stage.
• Whole-Milk Ricotta: Choose whole-milk ricotta for the creamiest, dreamiest sauce; it mingles perfectly with the savory roasted vegetables.
• Pasta (Rigatoni or Penne): Sturdy shapes like rigatoni or penne catch every bit of sauce; cook them just until al dente for the best texture.
• Fresh Basil: A handful of basil leaves adds color and a blast of fresh, herby aroma to finish the dish—don’t skip it!
• Optional: Red Pepper Flakes & Parmesan Cheese: For those who love a gentle kick or a cheesy flourish, sprinkle these over the top to make your pasta truly unforgettable.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Step 1: Prep and Roast the Tomatoes and Garlic

Get your oven set to 400°F and grab a baking sheet. Spread out the cherry tomatoes and unpeeled garlic cloves in a single layer, then drizzle everything generously with olive oil. Season well with salt and pepper—this is when the magic happens! Slide the tray into the oven and let the tomatoes burst and the garlic caramelize for about 25 minutes. Your kitchen will smell incredible and, trust me, resisting the urge to sneak a taste is half the fun.

Step 2: Cook the Pasta

While those tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add your rigatoni or penne and cook according to the package instructions until just al dente—nobody likes mushy pasta! Before draining, dip out about half a cup of the starchy cooking water. This little step is key for creating an ultra-creamy sauce later on.

Step 3: Make the Roasted Tomato and Garlic Ricotta Sauce

Once the roasting is done, carefully squeeze the garlic out of its skins. In a large skillet or pan, add the roasted tomatoes and softened garlic, then smash them gently with a fork or potato masher to create a rustic, chunky sauce. Off the heat, stir in the ricotta until it’s smooth and luscious, then blend in the reserved pasta water a bit at a time until the sauce reaches your preferred creaminess. Don’t worry if it seems a little loose—it all comes together beautifully once the pasta is added.

Step 4: Combine Pasta and Sauce

Add the drained pasta right to the pan with your sauce. Toss everything together until all the noodles are perfectly coated, glossy, and inviting. If you’d like, throw in a pinch of red pepper flakes for a gentle kick and adjust the seasoning with more salt and pepper if needed. The ricotta should melt into the tomatoes, creating a velvety, almost decadent coating on every bite.

Step 5: Finish and Serve

Just before serving, tear or chiffonade the fresh basil over the pasta and shower on a flurry of grated parmesan if you wish. Give everything one last toss, then pile the Roasted Tomato and Garlic Ricotta Pasta into shallow bowls. Don’t forget that final drizzle of olive oil—it’s the chef’s kiss that makes the dish sing.

How to Serve Roasted Tomato and Garlic Ricotta Pasta

Garnishes

The best part about Roasted Tomato and Garlic Ricotta Pasta is how a simple garnish can take it right over the top. Fresh basil brightens each bite, while a sprinkle of red pepper flakes adds subtle heat. Finish with parmesan shavings for an irresistibly savory finish, and consider a drizzle of good olive oil for a glossy, inviting appearance.

Side Dishes

This pasta is beautifully complete on its own, but if you’re feeling festive (or feeding a crowd), pair it with a crisp green salad dressed in lemon vinaigrette or a basket of warm, crusty bread to mop up every last bit of creamy sauce. Roasted asparagus or sautéed zucchini also make lovely, light companions.

Creative Ways to Present

Turn Roasted Tomato and Garlic Ricotta Pasta into a showstopper by serving it in a large rustic bowl at the center of your table, family-style. For a dinner party spin, spoon it into individual ramekins and dust with breadcrumbs for a playful pasta bake. You can even serve it chilled or at room temperature as part of an antipasto spread—it’s surprisingly versatile!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making Roasted Tomato and Garlic Ricotta Pasta even more irresistible the next day for lunch or a quick snack.

Freezing

While cooked pasta with ricotta sauce doesn’t always freeze perfectly, you can freeze the roasted tomato and garlic base by itself. Let it cool fully, then pack it into a freezer-safe bag or container for up to two months. When you’re ready to enjoy, just thaw and stir in fresh ricotta and pasta for that just-made taste.

Reheating

To reheat, place the pasta in a saucepan with a splash of milk or cream, warming gently over medium-low heat and stirring frequently until heated through. The extra liquid helps restore that lovely creaminess. A quick spin in the microwave also works—just be sure to stir halfway through to keep the sauce smooth.

FAQs

Can I use a different type of tomato?

Absolutely! While cherry tomatoes are ideal for their sweetness and juiciness, grape tomatoes or even diced Roma tomatoes will work—you may just need to adjust roasting times slightly if they’re larger or smaller.

Is this dish gluten-free?

As written, Roasted Tomato and Garlic Ricotta Pasta uses regular pasta, but you can easily swap in your favorite gluten-free pasta for a delicious and celiac-friendly meal. Just keep an eye on cooking times, as some gluten-free noodles cook faster.

What can I substitute for ricotta?

If you’re out of ricotta or want to try something new, mascarpone, cottage cheese, or even a dollop of Greek yogurt can step in for a creamy texture—though the flavor will shift a bit. Each option brings a slightly different tang or richness, but all taste fantastic with the roasted tomato and garlic base.

How can I make it spicier?

For extra heat, increase the amount of red pepper flakes or sauté a thinly sliced chili with the roasted tomatoes and garlic. You could also offer chili oil at the table for individual drizzling—it’s an easy way to let everyone dial in their spice level.

Can I add protein to this pasta?

Definitely! Grilled chicken, sautéed shrimp, or even crispy pancetta pair beautifully with Roasted Tomato and Garlic Ricotta Pasta for a heartier meal. Just prep your protein separately and toss it in during the final step.

Final Thoughts

I hope you’ll treat yourself to a big, twirly forkful of Roasted Tomato and Garlic Ricotta Pasta soon. It’s a dish that never fails to light up my kitchen with its colors, aromas, and pure comfort—perfect for quick weeknights or relaxed entertaining alike. Dive in, share generously, and let me know how your batch turns out!

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