Description
This Roasted Tomato and Garlic Ricotta Pasta is a creamy, comforting pasta dish featuring sweet caramelized roasted tomatoes, mellow roasted garlic, and silky ricotta cheese. Finished with fresh basil and an optional sprinkle of Parmesan, it’s quick to prepare, uses simple ingredients, and delivers rich, fresh flavors perfect for a weeknight meal or leftovers.
Ingredients
Scale
Main Ingredients
- 2 lbs fresh ripe tomatoes, halved
- 6–8 garlic cloves, peeled
- 1 cup ricotta cheese
- 3 tbsp olive oil, plus extra for drizzling
- 12 oz pasta of choice (spaghetti, penne, rigatoni recommended)
- 1/4 cup fresh basil leaves, torn
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Roast Tomatoes and Garlic: Preheat your oven to 425°F (220°C). Arrange the halved tomatoes and peeled garlic cloves on a baking sheet. Drizzle generously with olive oil and season with salt and pepper. Roast for about 20 minutes until tomatoes are soft and slightly caramelized and garlic is mellow.
- Cook the Pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- Prepare the Sauce: Transfer the roasted tomatoes and garlic to a bowl. Using a fork or potato masher, crush them together to create a chunky, flavorful sauce base.
- Combine Pasta and Sauce: Return the cooked pasta to the pot. Stir in the roasted tomato and garlic mixture. Add dollops of ricotta cheese and a splash of reserved pasta water. Gently stir until the sauce coats the pasta in a creamy, luscious way.
- Finish with Fresh Herbs and Cheese: Tear fresh basil leaves and fold them into the pasta. Taste and adjust seasoning with more salt, pepper, or olive oil if needed. Optionally, sprinkle grated Parmesan cheese on top before serving.
Notes
- Choose ripe, juicy tomatoes for a sweeter, richer sauce.
- Roast garlic cloves whole to bring out a creamy, mellow flavor without burning.
- Reserve pasta water to loosen and bind the sauce perfectly to the noodles.
- Fold ricotta gently into the pasta to keep the sauce light and airy.
- Use fresh basil to add brightness and freshness to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting, Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
Keywords: roasted tomato pasta, garlic ricotta pasta, easy pasta recipe, quick dinner, vegetarian pasta, creamy pasta
