Roasted Tomato and Garlic Ricotta Pasta: Creamy Italian Perfection

Discover the ultimate comfort food that combines the sweet, caramelized flavors of roasted tomatoes and garlic with the creamy richness of ricotta cheese. This roasted tomato and garlic ricotta pasta recipe transforms simple ingredients into an extraordinary meal that feels both rustic and sophisticated. Perfect for busy weeknights or leisurely weekend dinners, this dish celebrates the vibrant flavors of Mediterranean cuisine while being incredibly easy to prepare.

Ingredients

For the Roasted Tomatoes and Garlic:

• 500g cherry tomatoes, halved
• 6 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Ricotta Sauce:

• 250g fresh ricotta cheese
• Zest of 1 lemon
• 2 tablespoons lemon juice
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

For Serving:

• 400g rigatoni or pasta of choice
• Fresh basil leaves for garnish
• Extra Parmesan for serving

Step-by-Step Instructions

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 200°C (400°F). Arrange the halved cherry tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Roast for 20-25 minutes until the tomatoes are blistered and the garlic is soft and golden.

Step 2: Prepare the Ricotta Sauce

While the tomatoes are roasting, combine ricotta, lemon zest, lemon juice, Parmesan, chopped basil, salt, and pepper in a medium bowl. Mix until smooth and creamy. Set aside.

Step 3: Cook the Pasta

Bring a large pot of salted water to boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

Step 4: Combine Everything

Add the drained pasta back to the pot. Gently mash the roasted garlic cloves and mix them with the roasted tomatoes. Add this mixture to the pasta along with the ricotta sauce. Gradually add reserved pasta water until you reach your desired creamy consistency.

Step 5: Serve and Enjoy

Divide the pasta among bowls, garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while warm.

Expert Tips

Choose Quality Ingredients: Use high-quality whole milk ricotta and fresh cherry tomatoes for the best flavor. The quality of your ingredients will significantly impact the final dish.

Roasting Technique: Don’t overcrowd the baking sheet when roasting tomatoes. This ensures they caramelize properly rather than steam. The garlic should become soft and sweet – if it browns too quickly, reduce the oven temperature slightly.

Pasta Water Magic: The starchy pasta water is your secret weapon for creating a creamy sauce that clings perfectly to the pasta. Start with a little and add more as needed.

Customize to Taste: Add red pepper flakes for heat, swap basil for parsley or mint, or add roasted vegetables like zucchini or bell peppers for extra nutrition.

Frequently Asked Questions

Can I make this pasta ahead of time?
Yes! Roast the tomatoes and garlic ahead, and prepare the ricotta sauce separately. Combine everything when ready to serve for freshest results.

What pasta shape works best?
Rigatoni, penne, or fusilli work wonderfully as their shapes hold the creamy sauce well. Avoid delicate pasta shapes that might break.

Can I use dried herbs instead of fresh?
While fresh basil provides superior flavor, you can substitute with 1 teaspoon dried basil in the sauce. However, fresh basil garnish is recommended.

How long does this pasta keep?
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water to refresh the creamy texture.

Roasted Tomato and Garlic Ricotta Pasta: Creamy Italian Perfection

This roasted tomato and garlic ricotta pasta recipe combines the sweet, caramelized flavors of roasted tomatoes and garlic with the creamy richness of ricotta cheese for an extraordinary meal that feels both rustic and sophisticated. Perfect for busy weeknights or leisurely weekend dinners, this dish celebrates vibrant Mediterranean flavors while being incredibly easy to prepare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

Ingredients

• 500g cherry tomatoes, halved
• 6 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 250g fresh ricotta cheese
• Zest of 1 lemon
• 2 tablespoons lemon juice
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped
• Salt and pepper to taste
• 400g rigatoni or pasta of choice
• Fresh basil leaves for garnish
• Extra Parmesan for serving

Method

 

Instructions

1. Preheat your oven to 200°C (400°F). Arrange the halved cherry tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Roast for 20-25 minutes until the tomatoes are blistered and the garlic is soft and golden.
2. While the tomatoes are roasting, combine ricotta, lemon zest, lemon juice, Parmesan, chopped basil, salt, and pepper in a medium bowl. Mix until smooth and creamy. Set aside.
3. Bring a large pot of salted water to boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
4. Add the drained pasta back to the pot. Gently mash the roasted garlic cloves and mix them with the roasted tomatoes. Add this mixture to the pasta along with the ricotta sauce. Gradually add reserved pasta water until you reach your desired creamy consistency.
5. Divide the pasta among bowls, garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while warm.

Notes

Choose high-quality whole milk ricotta and fresh cherry tomatoes for best flavor. Don’t overcrowd the baking sheet when roasting tomatoes to ensure proper caramelization. Use starchy pasta water to create a creamy sauce that clings perfectly to the pasta. Garnish with fresh basil leaves and extra Parmesan cheese before serving.