Roasted Tomato and Garlic Ricotta Pasta Recipe
If you’re searching for a pasta dish that’s bursting with flavor yet incredibly simple to prepare, this Roasted Tomato and Garlic Ricotta Pasta Recipe is about to become your new go-to. The magic here lies in perfectly roasted cherry tomatoes mingling with mellow roasted garlic, all enveloped in a creamy ricotta and Parmesan sauce that feels both indulgent and fresh. It’s comfort food with a bright, summery twist that’s perfect any night of the week.
Ingredients You’ll Need
The beauty of this Roasted Tomato and Garlic Ricotta Pasta Recipe is how straightforward the ingredients are, each playing a vital role in building bold flavors and satisfying textures. From tangy tomatoes to creamy ricotta and the fragrant hint of lemon zest, every element adds its own special touch.
- 1 lb cherry or grape tomatoes: These little bursts of sweetness become wonderfully concentrated when roasted.
- 6 cloves garlic, peeled and smashed: Roasting garlic mellows its bite and infuses the dish with a gentle richness.
- 3 tablespoons olive oil: A good quality oil helps roast the veggies and creates a luscious sauce base.
- Salt and pepper, to taste: Essential for balancing and enhancing every flavor.
- 1 teaspoon dried oregano: Adds an herby depth that pairs perfectly with tomatoes.
- 1/2 teaspoon red pepper flakes (optional): For those who love a little heat to elevate the dish.
- 1/2 cup ricotta cheese: Brings creaminess and a mild, fresh tanginess essential to this recipe.
- 1/4 cup Parmesan cheese, grated: Adds a savory, nutty undertone that complements the ricotta.
- 12 oz pasta (spaghetti, penne, or your choice): The base that carries all the flavors—pick your favorite noodle.
- Fresh basil, chopped (for garnish): Bright, herbaceous notes that finish the dish beautifully.
- Zest of 1 lemon (optional, for a bright finish): A sprinkle of zest wakes up the palate with fragrant citrusy highlights.
How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe
Step 1: Preheat the Oven
Start by heating your oven to 400°F (200°C). This high temperature is crucial because it encourages the tomatoes to burst open and caramelize slightly, concentrating their sweetness, while softening the garlic to silky perfection.
Step 2: Roast Tomatoes and Garlic
Spread the cherry tomatoes and smashed garlic evenly over a large baking sheet. Drizzle with olive oil and sprinkle generously with salt, pepper, dried oregano, and if you’re feeling adventurous, red pepper flakes. Pop this into the oven for about 20-25 minutes. You’ll know it’s ready when the tomatoes start to blister and burst and the garlic cloves feel tender through their papery skin.
Step 3: Cook the Pasta
While your tomatoes are roasting, boil your pasta in salted water following the package instructions until al dente. Remember to scoop out about 1 cup of pasta water before draining—this starchy water is pure gold when creating the silky sauce that binds the dish.
Step 4: Prepare the Ricotta Mixture
In a small bowl, combine the ricotta cheese with the grated Parmesan and season with a little salt and pepper. This simple blend adds creaminess and a subtle tang, perfectly complementing the roasted tomato flavors.
Step 5: Combine Pasta and Roasted Vegetables
Transfer the roasted tomatoes and garlic, along with their flavorful juices, back into the pot with the drained pasta. Gently stir in the ricotta mixture, adding reserved pasta water a little at a time until you reach a luxuriously creamy consistency. This step transforms a few simple ingredients into a sauce that coats each strand or piece of pasta beautifully.
Step 6: Garnish and Serve
Finish the Roasted Tomato and Garlic Ricotta Pasta Recipe by garnishing with freshly chopped basil, an extra sprinkle of Parmesan, and if you like, some lemon zest for an aromatic, fresh twist. Serve immediately for the ultimate creamy, comforting pasta experience.
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
Fresh basil is a classic choice that adds a pop of green and herbal brightness, but don’t hesitate to experiment with a handful of arugula for a peppery kick or toasted pine nuts for crunch. A drizzle of good-quality extra virgin olive oil right before serving also makes each bite shine.
Side Dishes
Pair this pasta with a crisp green salad tossed in a zesty vinaigrette to balance the richness, or some crusty garlic bread to soak up every last bit of that creamy sauce. Roasted veggies or a simple caprese salad also complement the dish wonderfully and keep the meal light and fresh.
Creative Ways to Present
Present the pasta family-style in a big, rustic bowl with extra Parmesan on the side. For more elegance, twirl portions around a fork and nestle them on warmed plates topped with basil leaves and lemon zest. A scatter of edible flowers can elevate the dish visually when entertaining guests, making it feel special and inviting.
Make Ahead and Storage
Storing Leftovers
This Roasted Tomato and Garlic Ricotta Pasta Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even tastier. Just be sure to store the pasta and sauce together to preserve the creaminess.
Freezing
While fresh is always best, you can freeze this pasta for up to 2 months. Place portions in freezer-safe containers and thaw in the fridge overnight before reheating. Note that the texture of ricotta can change slightly, but stir well during reheating to bring back its creamy charm.
Reheating
Reheat gently on the stove over low heat or in the microwave in short bursts to avoid drying out. Add a splash of water or milk to loosen the sauce if needed. Fresh basil should be added after reheating to keep that vibrant flavor intact.
FAQs
Can I use other types of tomatoes for this recipe?
Absolutely! While cherry or grape tomatoes work best for their sweetness and ability to burst, you can use Roma or vine-ripened tomatoes. Just chop larger tomatoes into smaller pieces so they roast evenly and create that lovely sauce base.
Is it possible to make this recipe vegan?
Yes, swap out ricotta and Parmesan for your favorite plant-based alternatives, such as cashew ricotta or nutritional yeast. Roasted tomatoes and garlic provide so much natural flavor that it’s an easy adjustment without losing the heart of the dish.
What pasta shape works best?
Spaghetti, penne, or rigatoni are all excellent choices. Penne and rigatoni catch more sauce in their tubes, while spaghetti beautifully twirls around that creamy sauce. Choose whatever you enjoy most or have on hand.
Can I add protein to the Roasted Tomato and Garlic Ricotta Pasta Recipe?
Definitely! Grilled chicken, sautéed shrimp, or even crispy tofu make excellent additions. Add your protein at the end to keep it tender and flavorful without overpowering the delicate roasted tomato and ricotta flavors.
How spicy is this pasta with the red pepper flakes?
The red pepper flakes add just a gentle warmth that enhances the dish without overwhelming it. If you’re sensitive to spice, you can reduce or omit them entirely and still have a wonderfully flavorful meal.
Final Thoughts
This Roasted Tomato and Garlic Ricotta Pasta Recipe is a true celebration of simple ingredients turning into something incredible. It’s quick to pull together, comforting yet fresh, and perfect for anyone who loves creamy, flavorful pasta with a summery twist. I wholeheartedly encourage you to try it—you might just find yourself making it again and again!
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Roasted Tomato and Garlic Ricotta Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta combines sweet, burst cherry tomatoes and aromatic roasted garlic with creamy ricotta and Parmesan cheese. The roasted vegetables are mixed into al dente pasta and finished with fresh basil and a hint of lemon zest for a flavorful, comforting dish perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Vegetables and Seasonings
- 1 lb cherry or grape tomatoes
- 6 cloves garlic, peeled and smashed
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil, chopped (for garnish)
- Zest of 1 lemon (optional, for a bright finish)
Cheeses
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
Other
- 3 tablespoons olive oil
- 12 oz pasta (spaghetti, penne, or your choice)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to get it ready for roasting the tomatoes and garlic, which will bring out their natural sweetness and soften their texture.
- Roast tomatoes and garlic. On a large baking sheet, toss the cherry tomatoes and smashed garlic cloves with olive oil, salt, pepper, dried oregano, and red pepper flakes if using. Roast in the preheated oven for 20-25 minutes until the tomatoes have burst and the garlic is tender.
- Cook the pasta. While the tomatoes roast, prepare your pasta according to the package instructions until it is al dente. Be sure to reserve about 1 cup of the pasta cooking water before draining it.
- Prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix well and set aside for later.
- Combine pasta with roasted ingredients. Transfer the roasted tomatoes and garlic along with their juices to the pot with the drained pasta. Stir in the ricotta and Parmesan mixture, adding reserved pasta water as needed to create a creamy sauce that coats the pasta evenly.
- Garnish and serve. Finish the pasta with chopped fresh basil, extra Parmesan cheese, and lemon zest if using, then serve immediately for the best flavor and texture.
Notes
- You can substitute any short or long pasta like penne, spaghetti, or fusilli according to preference.
- Adjust the amount of red pepper flakes to your heat tolerance or omit for a milder dish.
- Reserve pasta water carefully as it helps loosen the sauce and keeps it creamy.
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
- Adding lemon zest at the end brightens the flavor but can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
