Roasted Tomato and Garlic Ricotta Pasta Recipe

If you’re searching for a dish that captures the spirit of an Italian summer and delivers pure comfort in every bite, look no further than Roasted Tomato and Garlic Ricotta Pasta. Sweet, burst tomatoes and caramelized garlic meet creamy ricotta and parmesan, coating your favorite pasta in a vibrant, tangy, and satisfying sauce. Whether you’re feeding family on a weeknight or looking to impress friends at a dinner party, this crowd-pleaser balances simple, honest flavors with a bit of cheerful decadence. 

Ingredients You’ll Need

The beauty of Roasted Tomato and Garlic Ricotta Pasta lies in its ingredient list: each component is easy to find but plays a starring role in creating an explosion of flavor and luscious texture. Here’s what you’ll need to bring this mouthwatering masterpiece to life:

• Cherry or grape tomatoes: Choose the ripest and juiciest you can find for a naturally sweet, vibrant base to your sauce.
• Garlic (6 cloves): Smashed garlic roasts into buttery softness and infuses every bite with mellow, fragrant flavor.
• Olive oil (3 tablespoons): A good olive oil helps everything caramelize beautifully and brings richness to the dish.
• Salt and pepper: Essential seasonings to bring all the flavors together and balance the dish.
• Dried oregano (1 teaspoon): Adds an aromatic, herby undertone that feels classic and cozy.
• Red pepper flakes (1/2 teaspoon, optional): A pinch delivers a gentle, exciting heat that lifts all the other flavors.
• Ricotta cheese (1/2 cup): The secret to the pasta’s creamy, luxurious sauce—it melds perfectly with the roasted tomatoes.
• Parmesan cheese, grated (1/4 cup): Adds a salty kick and nutty complexity; don’t skip the real thing if you can help it.
• Pasta (12 oz): Spaghetti, penne, or your favorite shape; pick what brings you most joy in a bowl.
• Fresh basil, chopped: For garnish—freshness and a pop of color tied right on top.
• Zest of 1 lemon (optional): A finishing touch that brightens and highlights the fresh flavors.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Step 1: Roast the Tomatoes and Garlic

Start by firing up your oven to 400°F (200°C). On a large baking sheet, tumble the cherry or grape tomatoes and those six glorious garlic cloves together. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and (if you’re feeling bold) a bit of red pepper flakes. Give them a toss so every tomato glistens, then roast for 20-25 minutes. As the timer ticks away, your kitchen will fill with a mouthwatering aroma and you’ll see the tomatoes burst open and the garlic caramelize into golden, melt-in-your-mouth magic.

Step 2: Cook the Pasta

While your tomatoes and garlic are roasting away, bring a large pot of salted water to a boil. Drop in your pasta of choice and cook until perfectly al dente. Before draining, carefully scoop out a cup of that starchy pasta water—it’ll help build your creamy sauce later on—then drain the pasta and return it to the pot, ready to soak up all that roasted goodness.

Step 3: Mix the Ricotta and Parmesan

In a small bowl, combine the ricotta cheese with the grated Parmesan, adding a pinch of salt and freshly ground black pepper. Stir until the mixture is smooth and well-blended. This creamy combo will turn your roasted veggies and pasta into the dreamy Roasted Tomato and Garlic Ricotta Pasta sauce you’ll crave often.

Step 4: Bring It All Together

Once your tomatoes and garlic have achieved caramelized perfection, scrape them (along with their roasted juices) straight into the pot with your cooked pasta. Spoon in the ricotta-Parmesan mixture, then toss everything together gently. Splash in reserved pasta water a little at a time, stirring until a silky, clinging sauce forms and each piece of pasta is beautifully coated.

Step 5: Finish and Serve

Top your Roasted Tomato and Garlic Ricotta Pasta with freshly chopped basil, a generous shower of extra Parmesan, and lemon zest for a burst of brightness if you’d like. Serve it up immediately while it’s creamy and piping hot, and get ready for a chorus of “oh wow” from the lucky folks at your table.

How to Serve Roasted Tomato and Garlic Ricotta Pasta

Garnishes

Fresh basil is your best friend here, adding a peppery-sweet aroma and lovely color contrast to the finished dish. A dusting of extra Parmesan takes the umami up a notch, and a little lemon zest wakes up all those roasted flavors. If you want a bit more heat, another sprinkle of red pepper flakes is always welcome!

Side Dishes

This pasta pairs beautifully with a crisp green salad tossed in a simple vinaigrette—letting the Roasted Tomato and Garlic Ricotta Pasta shine as the star. A side of warm, crusty bread makes it easy to scoop up every last bit of sauce. If you’re feeling fancy, serve alongside roasted asparagus or sautéed broccolini for extra greens on the plate.

Creative Ways to Present

Don’t be shy about serving your Roasted Tomato and Garlic Ricotta Pasta family-style, in a big bowl strewn with basil and lemon zest for a rustic, Italian countryside vibe. For a touch of elegance, twirl individual portions into little nests and top each one with a dollop of ricotta and a sprig of basil. Serve in colorful pasta bowls to make those vibrant roasted tomatoes pop!

Make Ahead and Storage

Storing Leftovers

Store leftover Roasted Tomato and Garlic Ricotta Pasta in an airtight container in the refrigerator for up to three days. The flavors will deepen as they sit, making it an extra-tasty lunch or quick dinner the next day. Just be sure to cool it completely before storing.

Freezing

While fresh ricotta and tomato-based pastas are best enjoyed right away, you absolutely can freeze leftovers for future cravings. Allow the pasta to cool, portion it into freezer-safe containers, and lay a piece of parchment on top to prevent freezer burn. Thaw overnight in the fridge before reheating. Expect a slightly softer texture, but all the flavor will still be there!

Reheating

When you’re ready to revisit your Roasted Tomato and Garlic Ricotta Pasta, reheat it in a skillet over medium heat with a splash of water or milk to loosen the sauce. Stir gently until warmed through, then top with fresh basil and extra Parmesan for that just-made magic.

FAQs

Can I use regular tomatoes instead of cherry or grape tomatoes?

Absolutely! If you have juicy Roma or cocktail tomatoes on hand, cut them into chunks and roast as directed. While cherry and grape tomatoes offer the sweetest flavor, any ripe tomato will work beautifully in this recipe.

Is there a way to make this recipe vegan?

Yes, you can transform Roasted Tomato and Garlic Ricotta Pasta into a vegan delight by using your favorite plant-based ricotta and Parmesan alternatives. The textures and richness will still shine through, and you won’t lose that creamy, luscious sauce.

What pasta shapes work best for this dish?

Truly, almost any pasta shape will work, so use what you love! Spaghetti creates silky strands coated in sauce, while penne or rigatoni catch the roasted tomatoes in their nooks for a pop of flavor with every bite.

Can I add protein to this pasta?

Definitely! Grilled chicken, shrimp, or even sautéed chickpeas make fantastic add-ins. Simply prepare your protein separately and toss it in at the end to keep everything perfectly cooked and delicious.

How spicy does the dish get with red pepper flakes?

The red pepper flakes are totally optional and customizable. They add just a gentle warmth—not overwhelming heat—unless you’re a spice lover and want to kick it up another notch. Start small and adjust to taste!

Final Thoughts

Bringing a bowl of Roasted Tomato and Garlic Ricotta Pasta to your table is pure happiness with every twirl. I hope you’ll give this recipe a try—the colors, aromas, and flavors are sure to make it a new favorite for every season!

Print