Roasted Tomato and Garlic Ricotta Pasta Recipe

If you’re longing for a cozy, colorful, and utterly satisfying meal, you have to try Roasted Tomato and Garlic Ricotta Pasta. This dish is an absolute celebration of sun-ripened tomatoes, creamy ricotta, and fragrant garlic, all tangled up with perfectly cooked pasta. The magic happens when blistered cherry tomatoes and mellowed garlic are tossed with a rich ricotta-Parmesan sauce, finished off with fresh basil and a bright squeeze of lemon. It’s the kind of recipe you’ll want to make on repeat, especially when you crave something both luxurious and simple that brings everyone to the table with big smiles!

Ingredients You’ll Need

Every component of this Roasted Tomato and Garlic Ricotta Pasta plays a key part in layering flavors and textures. With these straightforward, easy-to-find ingredients, you can create a dish that tastes truly special, perfect for both weeknights and dinner parties.

• Cherry Tomatoes: Their natural sweetness intensifies when roasted, creating jammy pockets of flavor in every bite.
• Olive Oil: Helps the tomatoes roast beautifully and adds a subtle, fruity richness.
• Garlic: Roasting brings out a mellow, savory depth that infuses the whole dish.
• Dried Oregano: Offers a warm, earthy note that balances the acidity of the tomatoes.
• Salt: Essential for drawing out the tomato juices and highlighting all the flavors.
• Black Pepper: Adds just enough heat to keep things interesting.
• Pasta (spaghetti or penne): The perfect base, ready to soak up every bit of the creamy, tangy sauce.
• Ricotta Cheese: Lends a rich, creamy texture without feeling heavy; make sure it’s good quality.
• Grated Parmesan Cheese: Gives a nutty, salty kick that pairs so well with ricotta.
• Fresh Basil Leaves: Bright and herbaceous, basil provides a pop of color and flavor.
• Lemon Juice: Adds a burst of freshness that lifts the entire dish and balances the richness.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Step 1: Prep and Roast the Tomatoes

Start by preheating your oven to 400°F (200°C). Halve two cups of cherry tomatoes and toss them onto a baking sheet. Drizzle with olive oil, scatter the minced garlic, sprinkle with oregano, salt, and pepper, then toss everything to coat. Roasting these tomatoes for about 20 to 25 minutes transforms them into sweet, caramelized gems, and the aromatic garlic melds beautifully with their juices.

Step 2: Cook the Pasta

While the tomatoes roast, bring a generously salted pot of water to a rolling boil. Drop in your favorite pasta—spaghetti and penne both work wonderfully—and cook until just al dente, about 9 to 11 minutes. Don’t forget to reserve half a cup of that starchy pasta water before draining; you’ll need it to help the sauce cling to every strand later.

Step 3: Mix the Ricotta Sauce

While your pasta is bubbling away, take a moment to mix up the ricotta sauce. In a bowl, stir together ricotta cheese, grated Parmesan, chopped basil, and a splash of lemon juice. This combo creates a creamy, luscious base with an herbaceous, tangy lift that balances the savory tomatoes.

Step 4: Smash and Combine the Tomatoes

When your tomatoes are roasted, use the back of a spoon to gently smash them right on the baking sheet. This releases their sweet juices, blending perfectly with the garlicky olive oil. Scrape the tomatoes and all those flavorful bits into your warm, drained pasta, ensuring not one drop is left behind.

Step 5: Bring Everything Together

Add the ricotta-Parmesan mixture to the pot, and gently toss with the pasta and tomatoes. If the sauce is a bit thick, splash in some reserved pasta water, a little at a time, until everything is silky and well coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed, making sure the Roasted Tomato and Garlic Ricotta Pasta tastes bright and balanced.

Step 6: Serve and Savor

Spoon the pasta onto warm plates, twirling it into pretty mounds. Finish with extra basil, a generous sprinkle of Parmesan, and maybe a few crackles of pepper. Serve right away while the creamy sauce is still velvety and the tomatoes are bursting with warmth!

How to Serve Roasted Tomato and Garlic Ricotta Pasta

Garnishes

The right finishing touches make this Roasted Tomato and Garlic Ricotta Pasta truly restaurant-worthy. Scatter fresh basil ribbons for a fragrant pop of green or add a shower of extra Parmesan for a bit of salty flair. To elevate it even more, a drizzle of high-quality olive oil or a sprinkle of lemon zest is pure perfection.

Side Dishes

This pasta shines as the centerpiece, but you can round out your meal with simple sides. Think a crisp green salad with a tangy vinaigrette, roasted vegetables, or warm garlic bread for soaking up any leftover sauce. Even a platter of marinated olives or grilled artichokes would fit right in for a Mediterranean-inspired spread.

Creative Ways to Present

Don’t be afraid to dress up your Roasted Tomato and Garlic Ricotta Pasta! Try serving it in individual bowls topped with microgreens, or twirl the pasta into nests for a dramatic family-style platter. For a fun touch, serve alongside small ramekins of extra ricotta or herby olive oil, letting everyone customize their plate.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the fridge for up to three days. The pasta will absorb some of the sauce, so it might thicken slightly, but the flavors deepen and become even more delicious by the next day.

Freezing

While Roasted Tomato and Garlic Ricotta Pasta is at its peak when fresh, you can freeze leftovers if needed. Spoon the cooled pasta into a freezer-safe container, and store for up to two months. For best results, freeze before adding delicate garnishes like extra basil.

Reheating

To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of water or milk to loosen the sauce if it’s too thick. Microwave reheating also works in a pinch; cover the dish and use short bursts, stirring between each. Top with fresh basil and an extra sprinkle of Parmesan to revive its creamy, vibrant taste.

FAQs

Can I use another type of cheese instead of ricotta?

Absolutely! While ricotta brings a unique creaminess, mascarpone or a mix of cream cheese and Greek yogurt also work well for a rich, smooth sauce. Just taste as you go and adjust the seasoning to your liking.

Is there a gluten-free option for this Roasted Tomato and Garlic Ricotta Pasta?

Yes—simply swap the regular pasta for your favorite gluten-free variety. Brown rice pasta or chickpea pasta are excellent choices that hold up nicely with the creamy sauce and roasted tomatoes.

Can I add extra protein?

Of course! This pasta is delicious with pan-seared chicken breast, sautéed shrimp, or even crispy chickpeas for a vegetarian boost. Stir your protein in right at the end, ensuring each bite is coated in that dreamy sauce.

What can I do if I don’t have fresh basil?

If fresh basil is out of reach, a teaspoon of dried basil will add flavor, though the taste won’t be quite as bright. You can also try fresh parsley or a mixture of Italian herbs for a different, but still delicious, flair.

Can I make Roasted Tomato and Garlic Ricotta Pasta ahead of time for entertaining?

You can roast the tomatoes and prepare the ricotta mixture a day ahead. When the time comes, just cook the pasta, warm up the tomatoes, and toss everything together for a freshly made taste that feels effortless.

Final Thoughts

There’s just something magical about the combination of sweet roasted tomatoes, creamy ricotta, and fresh basil that puts Roasted Tomato and Garlic Ricotta Pasta on the regular dinner rotation in my house. I hope you’re inspired to try this vibrant, crowd-pleasing dish and make it your own. Trust me, one bite and you’ll be hooked!

Print