This roasted tomato and garlic ricotta pasta is one of those recipes that feels fancy but comes together so easily you'll wonder why you don't make it every week. The tomatoes roast until they're sweet and caramelized, the garlic turns soft and mellow, and when you blend it all with creamy ricotta, you get this silky, rich sauce that clings to every strand of pasta.
I made this on a whim one evening when I had a bunch of tomatoes that needed using up, and it's been in my dinner rotation ever since. If you love simple pasta dishes with big flavor, you'll also want to try Butter Chicken, Spicy Buffalo Chicken Wraps, or Greek Meatball Bowls.
Why You'll Love This Roasted Tomato and Garlic Ricotta Pasta
This roasted tomato and garlic ricotta pasta is pure comfort in a bowl. Roasting the tomatoes and garlic transforms them into something deeply savory and sweet, and the ricotta creates a sauce that's creamy without being heavy.
The fresh basil adds brightness, and a sprinkle of parmesan on top ties everything together beautifully. It's quick enough for a weeknight but impressive enough to serve to guests. Plus, it only dirties a few dishes, which is always a win.
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Roasted Tomato and Garlic Ricotta Pasta Ingredients
Each ingredient plays an important role in building the deep, savory flavors of this dish.
See Recipe Card Below This Post For Ingredient Quantities
- Grated parmesan cheese: For serving. It adds a salty, nutty finish that makes every bite even better.
- Ripe medium vine tomatoes: Roasting brings out their natural sweetness and concentrates their flavor. Choose tomatoes that are ripe and flavorful for the best results.
- Whole garlic head or large garlic cloves: Roasting garlic transforms it from sharp and pungent to sweet, mellow, and almost buttery. It adds incredible depth to the sauce.
- Olive oil: Used to coat the tomatoes and garlic before roasting. It helps them caramelize beautifully and adds richness.
- Salt and pepper: Simple seasonings that bring out all the other flavors in the dish.
- Pasta: Spaghetti, fettuccine, or any pasta shape you love works here. The sauce clings beautifully to long noodles.
- Pasta cooking water: This starchy water helps thin out the sauce and makes it silky and smooth. Don't skip reserving some before draining.
- Chilli flakes: Optional, but a pinch adds a subtle warmth that balances the sweetness of the roasted tomatoes.
- Ricotta cheese: Creates a creamy, velvety sauce without being overly heavy. It blends beautifully with the roasted vegetables.
- Fresh basil leaves: Adds brightness and a fresh herbal note that cuts through the richness.
how to make Roasted Tomato and Garlic Ricotta Pasta
Follow these simple steps to make this delicious roasted tomato and garlic ricotta pasta.
- Preheat the oven: Set your oven to 200°C (400°F) and let it heat up while you prep the vegetables.
- Prepare the tomatoes and garlic: Place the halved tomatoes cut-side up on a baking dish. Cut the top off the whole garlic head to expose the cloves, or leave individual cloves unpeeled, and place them next to the tomatoes.
- Season and roast: Drizzle everything with olive oil and season generously with salt and pepper. Roast in the preheated oven for about 20 minutes. After that, remove the dish, cover it with kitchen foil, and return it to the oven for another 10 minutes. The tomatoes should be blistered, caramelized, and the garlic should be soft and golden.
- Cook the pasta: While the tomatoes and garlic are roasting, bring a large pot of heavily salted water to a boil. Cook your pasta al dente according to the package instructions. Before draining, reserve about 240ml (1 cup) of the starchy pasta cooking water. Drain the pasta and set it aside.
- Blend the sauce: Once the tomatoes and garlic are done roasting, squeeze the soft garlic cloves out of their skins. Transfer the garlic and roasted tomatoes to a blender. Add the fresh basil leaves, chilli flakes if you're using them, ricotta cheese, and about 60ml (¼ cup) of the reserved pasta water. Blend until the sauce is smooth and creamy.
- Combine and toss: In a large skillet or pan, combine the blended tomato sauce with the cooked pasta. Toss everything together over medium heat until the pasta is evenly coated and heated through. If the sauce seems too thick, add more pasta water a little at a time until you reach your desired consistency.
- Taste and adjust: Give the pasta a taste and add more salt or pepper if needed.
- Serve: Divide the roasted tomato and garlic ricotta pasta into bowls. Garnish with fresh basil leaves and a generous sprinkle of grated parmesan cheese. Enjoy immediately!
Substitutions and Variations
Different herbs: Try fresh oregano or thyme instead of basil for a different flavor profile.
Use mascarpone: Swap the ricotta for mascarpone cheese for an even richer, creamier sauce.
Cherry tomatoes: Use cherry or grape tomatoes instead of vine tomatoes. They roast beautifully and get extra sweet.
Add protein: Toss in some cooked chicken, shrimp, or Italian sausage for a heartier meal.
Make it vegan: Use cashew cream or a dairy-free ricotta substitute instead of regular ricotta, and skip the parmesan or use a vegan alternative.
Add vegetables: Roast some zucchini, bell peppers, or eggplant along with the tomatoes for extra flavor and nutrition.
Equipment
- Oven: For roasting the tomatoes and garlic to caramelized perfection.
- Baking dish: To hold the tomatoes and garlic while they roast.
- Blender: For creating the smooth, creamy sauce.
- Large skillet or pan: To toss the pasta with the sauce.
- Pot for boiling pasta: Big enough to cook your pasta comfortably.
- Strainer: For draining the pasta.
Storage Tips
Store any leftover roasted tomato and garlic ricotta pasta in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits, so when reheating, add a splash of water, broth, or milk to bring back that creamy consistency. Reheat gently on the stovetop over low heat, stirring occasionally. You can also freeze the sauce on its own (without the pasta) for up to 2 months. Thaw overnight in the fridge and toss with freshly cooked pasta.
Serving Suggestions
This roasted tomato and garlic ricotta pasta is wonderful on its own, but it pairs beautifully with a simple arugula salad, garlic bread, or roasted vegetables. A glass of crisp white wine or a light red like Pinot Noir complements the dish nicely. For a heartier meal, serve it alongside grilled chicken or roasted salmon. If you're looking for more cozy dinner ideas, try Korean Ground Beef Bowls orSpicy Buffalo Chicken Wraps.
Expert Tips
Don't rush the roasting. Letting the tomatoes and garlic roast slowly brings out their natural sweetness and depth of flavor. Reserve plenty of pasta water. That starchy water is key to making the sauce silky and helping it coat the pasta perfectly. Blend until smooth. A really smooth sauce clings to the pasta better and feels more luxurious. Taste as you go. Adjust the seasoning at the end to make sure everything is balanced. Use fresh basil. It makes such a difference in flavor compared to dried. Add it to the sauce and save some for garnish.
FAQ
What is the best way to cook pasta with Roasted Tomato and Garlic Ricotta Pasta?
Roast your Roasted Tomato and Garlic Ricotta Pasta until they're soft, caramelized, and bursting with flavor, then blend them into a smooth sauce. Toss the sauce with freshly cooked pasta, adding pasta water as needed to create a creamy consistency. The starchy pasta water helps the sauce cling beautifully to every strand.
Can I use mascarpone instead of Roasted Tomato and Garlic Ricotta Pasta?
Yes, absolutely! Mascarpone is richer and creamier than ricotta, so it'll give you an even more indulgent sauce. Just use the same amount and blend it in the same way. The flavor will be slightly sweeter and more decadent.
How do I make a creamy tomato sauce with ricotta?
Blend Roasted Tomato and Garlic Ricotta Pasta or fresh tomatoes with ricotta cheese, garlic, fresh herbs, and a bit of pasta water until smooth. The ricotta adds creaminess without making the sauce too heavy. You can adjust the consistency by adding more pasta water until it's just right.
Can I freeze Roasted Tomato and Garlic Ricotta Pasta?
It's best to freeze just the sauce without the pasta. The pasta can get mushy when frozen and reheated. Freeze the sauce in an airtight container for up to 2 months, then thaw it and toss with freshly cooked pasta when you're ready to eat.
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Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Method
- Preheat the oven to 200°C (400°F).
- Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes. Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. Remove from the oven, cover the baking dish with kitchen foil, and place it back in the oven for 10 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.
- While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240 ml (1 cup) of pasta cooking water before draining.
- Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chili flakes, if using. Add ricotta cheese and about 60 ml (¼ cup) of the reserved pasta cooking water and blend until smooth.
- In a large skillet or pan, combine the blended tomato mixture with cooked pasta and toss until the pasta is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if the sauce appears too dry.
- Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and parmesan cheese. Enjoy!
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