Name: Roasted Tomato & Garlic Ricotta Pasta: Easy Weeknight Meal
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 450g (1 pound) ripe medium vine tomatoes, halved; 1 small whole garlic head (or 4 large garlic cloves, unpeeled); 30ml (2 tbsp) olive oil; Salt and freshly ground black pepper, to taste; 225g (8 oz) pasta (spaghetti, fettuccine, or other type); Reserved pasta cooking water, as needed; 1/2 tsp red pepper flakes (optional); 120g (1/2 cup) whole milk ricotta cheese; Handful fresh basil leaves, roughly chopped; Grated parmesan cheese, for serving; Fresh basil leaves, for serving

Roasted Tomato And Garlic Ricotta Pasta is more than just a meal; it’s an experience that awakens the senses and brings unparalleled comfort to your table. Imagine the irresistible aroma filling your kitchen as sweet, plump cherry tomatoes burst with flavor, perfectly caramelized alongside fragrant cloves of garlic, all mingling with the subtle richness of olive oil. This is a dish that masterfully combines simplicity with profound taste, proving that the most satisfying meals often rely on a handful of high-quality ingredients.

While perhaps not a recipe steeped in ancient culinary lore, this pasta dish embodies the very spirit of Italian-inspired cooking – celebrating fresh produce and minimal intervention to allow natural flavors to shine. It’s a modern classic, a testament to how simple elements can create something truly extraordinary. People adore this pasta for its incredible balance: the delightful tang of the roasted tomatoes, the warm pungency of the garlic, and the luxurious, creamy embrace of fresh ricotta that coats every strand of al dente pasta. It offers a sophisticated yet approachable profile, making it a perfect weeknight dinner or an impressive dish for entertaining guests. The preparation is surprisingly straightforward, yet the resulting symphony of textures and flavors feels incredibly gourmet. I am confident that once you try this Roasted Tomato And Garlic Ricotta Pasta, it will quickly become a cherished staple in your culinary repertoire.

Ingredients:

1.5 lbs (approximately 680g) Cherry Tomatoes or Grape Tomatoes: I love using a mix of colors if I can find them, as it adds visual appeal to our final dish. If you can get them on the vine, even better, as roasting them on the vine often concentrates their sweetness and flavor beautifully.
1 whole head Garlic: Don’t be shy with the garlic! When roasted, the cloves become incredibly sweet, mellow, and spreadable, losing their pungent bite. I usually just cut the top off, leaving the papery skin intact for roasting.
1/2 cup (120ml) Extra Virgin Olive Oil, divided: We’ll use a good amount for roasting to ensure the tomatoes and garlic become perfectly tender and caramelized, and then a little more for finishing the sauce. Choose a high-quality oil for the best flavor.
1 teaspoon Dried Oregano: This classic herb really complements the tomato and garlic flavors. If you have fresh oregano, you could use a tablespoon, finely chopped, added towards the end of roasting.
1/2 teaspoon Red Pepper Flakes (optional, adjust to taste): For those of us who enjoy a little warmth and subtle kick in our pasta. Feel free to increase or decrease this amount based on your preference, or omit it entirely if you’re not a fan of spice.
Salt and freshly ground Black Pepper, to taste: Essential for seasoning at every stage. I always recommend tasting as you go to ensure perfect balance.
1 lb (450g) Pasta of your choice: I find that short, sturdy pasta shapes like rigatoni, penne, or orecchiette work wonderfully here as they capture the creamy sauce and bits of roasted tomato so well. Even a long pasta like bucatini or spaghetti can be delightful.
15 oz (about 425g) Whole Milk Ricotta Cheese: Make sure to use good quality whole milk ricotta; its creaminess and subtle sweetness are central to the velvety texture of our sauce. Avoid the watery, part-skim varieties if you can, as they won’t yield the same richness.
1/2 cup (about 50g) Grated Parmesan Cheese, plus more for serving: Freshly grated is always best for flavor and melting quality. Pecorino Romano can also be a delicious alternative if you prefer a sharper, saltier kick.
Zest of 1 Lemon: This might seem like a small addition, but it makes a huge difference! The lemon zest provides a bright, fresh counterpoint to the richness of the ricotta and the sweetness of the roasted tomatoes, truly elevating the dish.
1/4 cup (about 60ml) Fresh Basil Leaves, roughly chopped, plus more for garnish: Fresh basil is absolutely crucial for its aromatic and sweet flavor. Add it at the very end to preserve its vibrant taste and color.
Pasta Water, as needed: This starchy, salty liquid is your best friend in pasta making! It helps to emulsify the sauce, making it incredibly smooth and glossy, and ensures everything clings beautifully to the pasta. Don’t forget to reserve some before draining your pasta!

Roasting the Tomatoes and Garlic

Preheat your oven and prepare the roasting pan: My first step is always to get the oven ready. Preheat your oven to a good, hot 400°F (200°C). While it’s heating up, grab a large baking sheet. I like to line mine with parchment paper for easy cleanup, but it’s not strictly necessary. This recipe truly shines when the tomatoes get a chance to caramelize properly, and parchment can sometimes help prevent sticking.
Prepare the tomatoes and garlic: Now, for the stars of our show! Wash your cherry or grape tomatoes thoroughly and spread them out evenly on the prepared baking sheet. If you have any on the vine, you can leave them attached – they’ll roast beautifully that way. Next, take your whole head of garlic. I find it easiest to just slice off the very top, exposing the cloves slightly, but keeping the head mostly intact. Place the garlic head right in the middle of the tomatoes on the baking sheet.
Season for optimal flavor: This is where we start building the flavor profile for our Roasted Tomato And Garlic Ricotta Pasta. Drizzle about 1/4 cup of the extra virgin olive oil generously over the tomatoes and the garlic head. Ensure everything is well coated. Then, sprinkle the dried oregano, red pepper flakes (if you’re using them), a good pinch of salt, and a generous grind of black pepper over everything. I usually toss the tomatoes gently with my hands to ensure they’re all coated evenly. The oil helps them roast beautifully and develop a rich flavor.
Roast until perfectly tender and sweet: Transfer the baking sheet to your preheated oven. Let the tomatoes and garlic roast for about 30-40 minutes. What you’re looking for is for the tomatoes to burst, soften, and begin to caramelize around the edges. The garlic cloves should be incredibly tender and fragrant, almost spreadable. I sometimes give the pan a gentle shake halfway through to promote even roasting. You’ll know it’s ready when your kitchen smells absolutely heavenly – a sure sign of deliciousness to come!
Cool slightly and prepare for the sauce: Once roasted to perfection, carefully remove the baking sheet from the oven. Let it cool for just a few minutes, enough so you can handle the garlic. Once it’s cool enough, carefully squeeze the softened roasted garlic cloves out of their papery skins directly onto the baking sheet with the tomatoes. The roasted garlic should practically melt out. I like to use the back of a fork to gently smash a few of the tomatoes and garlic cloves right on the baking sheet, creating a rustic base for our sauce. This step helps release more of their wonderful juices and flavors.

Preparing the Ricotta Cream

Combine the key ingredients: While your pasta water is coming to a boil (or while the tomatoes are roasting), let’s get our creamy ricotta base ready. In a medium-sized mixing bowl, combine the entire 15 oz container of whole milk ricotta cheese, the 1/2 cup of grated Parmesan cheese, and the bright, fragrant zest of one lemon.
Season and whisk for smoothness: Add a generous pinch of salt and a few grinds of fresh black pepper to the ricotta mixture. Remember, the Parmesan is salty, so start with a little salt and you can always adjust later. I like to whisk everything together thoroughly until the mixture is completely smooth and airy. You want a beautifully consistent, lump-free cream that will coat our pasta perfectly. Give it a taste – does it need more salt or pepper? This ricotta cream is going to be the luxurious backbone of our Roasted Tomato And Garlic Ricotta Pasta, so make sure it tastes amazing on its own.

Cooking the Pasta

Boil water and season: Grab a large pot and fill it with plenty of water. Place it over high heat and bring it to a rolling boil. This is a crucial step that I never skip: add a generous amount of salt to the boiling water. I always say it should taste like the sea! This is your only chance to season the pasta itself from the inside out, making a huge difference in the final dish’s flavor.
Cook the pasta to al dente: Add your chosen pound of pasta to the vigorously boiling, salted water. Give it a good stir to prevent it from sticking together. Cook the pasta according to the package directions, but I always recommend tasting it a minute or two before the suggested time. We’re aiming for al dente – firm to the bite, with a slight resistance in the center. It will continue to cook slightly when tossed with the hot sauce, so don’t overcook it!
Don’t forget the pasta water!: This is a secret weapon for creating restaurant-quality pasta sauces. Before draining your pasta, make sure to reserve about 1.5 to 2 cups of the starchy cooking water. This cloudy, salty water is magic for emulsifying the sauce and making it incredibly silky and glossy. You might not use all of it, but it’s always better to have extra on hand. Once you’ve reserved the water, drain the cooked pasta thoroughly.

Assembling Your Roasted Tomato And Garlic Ricotta Pasta

Create the base of the sauce: This is where all those incredible roasted flavors come together! In a very large pan or a Dutch oven (one that’s big enough to hold all the pasta), add the entire contents of your baking sheet – the roasted tomatoes, the softened garlic cloves, and all those delicious pan juices. Add the remaining 1/4 cup of extra virgin olive oil to the pan. If you like, you can gently smash any remaining whole tomatoes or garlic cloves with the back of a spoon to create a more rustic sauce.
Warm and integrate the flavors: Place the pan over medium-low heat. We want to gently warm the roasted vegetables and oils, allowing their flavors to meld beautifully. Let it simmer for just a few minutes, stirring occasionally, until everything is fragrant and heated through. The goal here is to intensify those amazing roasted notes and ensure they’re ready to embrace our ricotta cream.
Add the cooked pasta and ricotta cream: Now, for the exciting part! Add the drained, al dente pasta directly into the pan with the warm roasted tomato and garlic mixture. Immediately follow that by adding the prepared bowl of creamy ricotta cheese mixture.
Emulsify and achieve desired consistency: This is where the magic happens and we create our glorious Roasted Tomato And Garlic Ricotta Pasta. Begin to toss and stir the pasta, tomatoes, and ricotta vigorously. As you stir, gradually add the reserved pasta water, about 1/4 cup at a time. The starch in the pasta water, combined with the fats from the olive oil and ricotta, will create a luscious, emulsified sauce that perfectly coats every strand or piece of pasta. Keep adding pasta water until your sauce reaches your desired consistency – I usually aim for a beautifully creamy, slightly clingy sauce that isn’t too thick or too thin. It should look glossy and inviting.
Finish with fresh basil and final seasoning: Once your sauce is perfect, remove the pan from the heat. Stir in the 1/4 cup of roughly chopped fresh basil leaves. The heat from the pasta will be enough to wilt the basil slightly, releasing its amazing aroma without overcooking it. Taste the pasta for seasoning. Does it need a little more salt? A crack of black pepper? Perhaps another tiny squeeze of lemon juice for extra brightness? Adjust to your personal preference. The fresh basil is truly non-negotiable for this dish; its aroma and flavor profile are the perfect complement to the rich, sweet, and savory notes of the roasted tomatoes and garlic.
Serve immediately: Divide the magnificent Roasted Tomato And Garlic Ricotta Pasta among warm bowls. For a final flourish, I always like to garnish each serving with a little extra fresh basil and another sprinkle of grated Parmesan cheese. This dish is best enjoyed right away, while the pasta is hot and the sauce is at its peak creaminess. Enjoy every delicious bite! It’s a truly comforting and incredibly flavorful meal that I know you’ll adore.

Conclusion:

If you’ve followed along with me on this culinary adventure, you’re now armed with everything you need to create something truly spectacular in your own kitchen. This isn’t just another pasta dish; it’s an experience, a symphony of flavors that will dance on your palate and leave you utterly satisfied. What makes this recipe a non-negotiable addition to your repertoire? Well, for starters, it’s the incredible depth of flavor we achieve with minimal effort. The slow roasting of those sweet, bursting tomatoes alongside the fragrant garlic cloves transforms humble ingredients into something intensely complex and deeply savory. This process coaxes out their natural sugars and creates a caramelized richness that simply can’t be rushed. When these gems are then lovingly folded into creamy, luscious ricotta, you get a sauce that’s both vibrant and comforting, sophisticated yet approachable. It’s the kind of meal that feels gourmet without demanding hours of your precious time.

I genuinely believe that once you try this, you’ll understand why I’m so enthusiastic. It’s the perfect balance of fresh, bright acidity from the tomatoes, the pungent warmth of the garlic, and the decadent creaminess of the ricotta, all clinging beautifully to your favorite pasta shape. It’s a celebration of simple, quality ingredients performing at their absolute best. Moreover, it’s incredibly versatile. It transcends seasons; it’s light enough for a spring evening but hearty and warming enough for a chilly autumn night. It’s the quintessential comfort food that feels like a warm hug in a bowl, yet possesses an elegance that makes it perfectly suitable for entertaining guests. You’ll find yourself craving it again and again, and the joy of preparing it is almost as satisfying as the first delicious bite. This Roasted Tomato And Garlic Ricotta Pasta truly embodies everything I love about home cooking: nourishing, flavorful, and deeply personal.

Now, let’s talk about how to make this delightful dish even more spectacular, or how to adapt it to your preferences. For serving suggestions, a simple side salad with crisp, peppery arugula dressed with a light vinaigrette is always a winner; its freshness provides a wonderful contrast to the richness of the pasta. A sprinkle of fresh basil leaves, torn rather than chopped, just before serving, adds an aromatic lift and a pop of color that brightens the entire plate. Don’t forget a generous grating of high-quality Parmesan or Pecorino Romano cheese; it melts slightly into the warm pasta, adding an extra layer of salty, umami goodness that is simply irresistible. And if you’re looking to make it a more substantial meal, grilled chicken or shrimp makes an excellent accompaniment, or even some crusty artisan bread for soaking up every last drop of that incredible sauce. For a truly Mediterranean experience, a glass of crisp, dry white wine, like a Sauvignon Blanc or Pinot Grigio, would be the perfect pairing.

Thinking about variations? The beauty of this recipe lies in its adaptability. Feel free to experiment! If you like a little heat, a pinch of red pepper flakes added with the garlic during the roasting process will give it a lovely kick. For an extra layer of flavor and texture, consider stirring in some sautéed spinach or wilted kale right at the end. You could also crumble some goat cheese into the ricotta mixture for a tangier profile, or add a handful of toasted pine nuts for a delightful crunch. If you’re catering to dietary needs, gluten-free pasta works beautifully, and for a dairy-free option, you could explore plant-based ricotta alternatives – though the texture and flavor will, of course, be slightly different. Don’t be afraid to make this recipe your own; it’s a canvas for your culinary creativity.

Ultimately, my greatest hope is that you’ll take this recipe, embrace its simplicity and its potential, and make it a staple in your kitchen. There’s something profoundly satisfying about creating such a remarkable dish from scratch, knowing every ingredient that goes into it.

So, please, gather your ingredients, set aside some time, and dive into the wonderfully aromatic world of Roasted Tomato And Garlic Ricotta Pasta.

I promise you won’t regret it. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience! What did you love most about it? Did you try any of the variations, or did you come up with your own brilliant twist? Share your stories, your triumphs, and even your kitchen mishaps (we all have them!) with me. Your feedback and your culinary journey inspire me immensely. Happy cooking, my friends!