Roasted Tomato and Garlic Ricotta Pasta Recipe

If you’re searching for a dish that makes a statement without fussing over complicated steps or ingredients, Roasted Tomato and Garlic Ricotta Pasta is the answer. This vibrant pasta dish is a reliable weeknight hero and a crowd-pleaser at gatherings, celebrating the union of caramelized tomatoes, savory roasted garlic, and creamy ricotta under a sprinkle of fresh basil and Parmesan. Each bite is a happy chorus of sweet, tangy, and deeply savory notes, unified by a savory sauce that’s silkier than you’d believe possible. Comfort food doesn’t get much more inviting than this creamy, garden-inspired bowl of sunshine!

Ingredients You’ll Need

One of the true joys of Roasted Tomato and Garlic Ricotta Pasta is the elegant simplicity of its ingredients. Every element brings a special quality, and together, they create layers of rich flavor, color, and irresistible texture. Here’s what you’ll need and why each is essential:

• Cherry or grape tomatoes (1 lb): These little bursts of sweetness concentrate in the oven, becoming juicy and caramelized for a luscious sauce base.
• Garlic, peeled and smashed (6 cloves): Roasting mellows the garlic’s bite, lending a rich, almost sweet undertone.
• Olive oil (3 tablespoons): Provides delicious fat for roasting and helps meld the flavors into a silky sauce.
• Salt and pepper, to taste: Simple but vital, they bring out all the best qualities in each ingredient.
• Dried oregano (1 teaspoon): Adds earthy, herby depth that plays beautifully with the tomatoes.
• Red pepper flakes (1/2 teaspoon, optional): A gentle heat if you like, making the sauce pop without overwhelming it.
• Ricotta cheese (1/2 cup): The creamy hero, transforming the sauce into velvet and adding subtle richness.
• Parmesan cheese, grated (1/4 cup): For umami and a cheesy bite that perfectly finishes the dish.
• Pasta of your choice (12 oz): Spaghetti, penne, or your go-to shape; the vehicle for all these bold flavors.
• Fresh basil, chopped (for garnish): Delivers color, fragrance, and a fresh lift at the finish line.
• Lemon zest (zest of 1 lemon, optional): If you want a sunny, citrus note at the end, don’t skip this secret touch.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Step 1: Preheat and Prepare

First things first, set your oven to 400°F (200°C) to get things nice and hot. Lining up your ingredients at the start will make everything flow smoothly and get you from kitchen to table even faster. This high temperature is key for caramelizing those tomatoes and mellowing the garlic for the foundational flavors in Roasted Tomato and Garlic Ricotta Pasta.

Step 2: Roast the Tomatoes and Garlic

Spread your cherry or grape tomatoes and smashed garlic cloves on a large baking sheet. Drizzle generously with olive oil, then season with salt, pepper, dried oregano, and red pepper flakes if you’re feeling adventurous. Toss to coat everything well, then roast for 20 to 25 minutes. You’ll know they’re ready when the tomatoes are bursting with juice and the garlic is golden and fragrant. This step creates the sauce’s sweet, roasted backbone.

Step 3: Cook Your Pasta

While the tomatoes and garlic are roasting, bring a big pot of salted water to a boil, and cook your chosen pasta shape until it’s perfectly al dente. Before draining, scoop out about a cup of that starchy pasta water; it’s going to help bring the sauce together later. Drain the pasta and keep it ready, ideally in a large pot or skillet that’ll fit everything when it’s time to mix.

Step 4: Mix Ricotta and Parmesan

In a small bowl, stir together your creamy ricotta, grated Parmesan, and a pinch each of salt and pepper. This cheese duo is the magic that gives Roasted Tomato and Garlic Ricotta Pasta its irresistible, velvety texture. Setting it aside now means it’ll be ready to swirl in the moment your tomatoes are done.

Step 5: Create the Creamy Sauce

As soon as the tomatoes and garlic are roasted and bubbling, tip the entire pan—juices, oil, garlic, and all—into the pot with your drained pasta. Add the ricotta-Parmesan mixture and start stirring, drizzling in reserved pasta water a little at a time until the sauce reaches your dream consistency. The result is a glossy, creamy dish where every noodle is coated in savory, tangy, cheesy goodness.

Step 6: Garnish and Serve

Spoon the finished Roasted Tomato and Garlic Ricotta Pasta into bowls and let your creativity shine with garnishes. Scatter fresh basil, a little extra Parmesan, and, if you like, zingy lemon zest over the top. Serve immediately, and get ready for happy sighs all around the table!

How to Serve Roasted Tomato and Garlic Ricotta Pasta

Garnishes

When it comes to topping off your Roasted Tomato and Garlic Ricotta Pasta, fresh basil is a must for its aromatic brightness. Give it a rough chop and let it rain down just before serving. A flurry of extra Parmesan never hurts, and a pinch of lemon zest wakes up all the flavors with vibrant energy. Don’t be afraid to finish with a crack of black pepper or a drizzle of good olive oil for the ultimate finishing touches.

Side Dishes

To round out the meal, I suggest serving Roasted Tomato and Garlic Ricotta Pasta with a crisp green salad tossed in a lemony vinaigrette, or some garlicky sautéed greens. A side of warm, crusty bread works wonders for mopping up every drop of that luscious sauce. If you’re pouring drinks, a glass of bright white wine or sparkling water with a slice of lemon is perfect.

Creative Ways to Present

For extra flair, try serving your Roasted Tomato and Garlic Ricotta Pasta family-style in a beautiful serving bowl, topped with nest-like tangles of basil and lemon zest. For date night, plate it in shallow pasta bowls, twirling the noodles into elegant nests with tongs. Hosting friends? Set out small bowls of garnishes and let everyone customize their own bowl—it’s interactive and fun!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Roasted Tomato and Garlic Ricotta Pasta (lucky you!), let it cool to room temperature, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to three days. The flavors deepen as it sits, making the next-day portion even more crave-worthy.

Freezing

While this pasta is best enjoyed fresh, you can freeze leftovers if needed. Use a freezer-safe container and freeze for up to one month. Keep in mind the ricotta sauce’s texture may change a bit upon thawing, so stir well when reheating and add a splash of water or cream to restore creaminess.

Reheating

To gently reheat Roasted Tomato and Garlic Ricotta Pasta, add a small splash of water or milk and warm it over low heat, stirring frequently to keep the sauce smooth and prevent sticking. You can also microwave individual portions in short bursts, stirring in between. Add extra basil or Parmesan to bring the flavors back to life before serving.

FAQs

Can I use a different type of tomato?

Absolutely! Roma tomatoes or even vine-ripened tomatoes work if you chop them into bite-sized pieces. Just make sure they’re ripe and juicy so they roast and soften beautifully for your Roasted Tomato and Garlic Ricotta Pasta.

Is this recipe vegetarian?

Yes, this dish is entirely vegetarian! Parmesan cheese is traditionally made with animal rennet, so if you need a vegetarian-friendly version, look for Parmesan labeled as suitable for vegetarians or swap in your favorite hard cheese.

Can I add protein to this dish?

Definitely. This pasta is a great base for extra protein—think grilled chicken, sautéed shrimp, or roasted chickpeas for a plant-based option. Add your protein of choice right at the end when mixing the sauce and pasta together.

What type of pasta works best?

While classic spaghetti is a crowd-pleaser, any pasta shape will work in Roasted Tomato and Garlic Ricotta Pasta. Penne, fusilli, or rigatoni are all fantastic at catching the creamy sauce and little bits of roasted tomato.

Can I make the sauce ahead of time?

You can easily roast the tomatoes and garlic a day in advance and store them in the fridge. When you’re ready, cook the pasta, rewarm the tomato mixture, and continue with the rest of the recipe. It’s a wonderful shortcut for busy nights!

Final Thoughts

I hope Roasted Tomato and Garlic Ricotta Pasta finds a happy place in your regular rotation! This recipe is all about bold flavors, cozy comfort, and the pure joy of homemade goodness. Don’t be surprised if it vanishes quickly—one taste and you’ll want to make it again, and again. Dive in, and enjoy every creamy, garlicky, sunshine-filled bite!

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