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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.