Roasted Tomato Garlic Ricotta Pasta

This roasted tomato and garlic ricotta pasta has become the answer to easy weeknight cravings in my kitchen. Roasting tomatoes and garlic creates a dreamy, velvety sauce that clings to each noodle. Paired with creamy ricotta and a generous touch of fresh herbs, every spoonful is pure comfort that comes together without fuss.

When I first tried this with tomatoes from my garden I was hooked The flavor was so intense and every bite took me back to summer I find myself reaching for this recipe on busy nights or whenever I crave something cozy yet light

Ingredients

• Cherry tomatoes: for the vibrant burst of natural sweetness Roasting deepens their flavor Look for bright glossy tomatoes with no bruises
• Olive oil: gives richness and helps caramelize the tomatoes Choose extra virgin for the best flavor
• Garlic: brings warmth and a sweet mellowed flavor after roasting Go for plump cloves with tight skin
• Dried oregano: for herby depth Select high quality oregano for the best aroma
• Salt: to balance flavors Use sea salt for a cleaner finish
• Black pepper: adds subtle heat and sharpness Freshly ground is always best
• Pasta: to carry all the sauce Penne and spaghetti both work Look for pasta with rough surfaces so the sauce can cling well
• Ricotta cheese: the heart of the creamy sauce It adds silkiness Choose whole milk ricotta for more richness
• Parmesan cheese: for a salty savory finish Grate your own for the freshest results
• Fresh basil: brings freshness and a pop of color Use leaves that are bright green and not wilted
• Lemon juice: for brightness and light acidity Freshly squeezed gives more zing

Step-by-Step Instructions

Prepare Oven and Sheet:

Set your oven to a hot four hundred degrees fahrenheit Place parchment paper on a baking sheet so nothing sticks

Roast Tomatoes and Garlic:

Cut the cherry tomatoes in half Lay them cut side up on the sheet Scatter peeled whole garlic cloves between them Drizzle with olive oil salt pepper and dried oregano Toss lightly so everything is evenly coated

Bake for Flavor:

Roast the tomato and garlic for about twenty five minutes Watch for the tomatoes to collapse and start caramelizing The aroma should fill your kitchen

Cook Pasta:

Bring a large pot of salted water to a steady boil Drop in the pasta and cook to al dente following the timing on your package Before draining scoop out half a cup of pasta water Reserve this for your sauce

Make Ricotta Mixture:

Combine ricotta grated parmesan a handful of chopped basil and lemon juice in a bowl Stir until smooth This will be your creamy sauce base

Smash and Mix Tomatoes:

Once roasted use the back of a spoon to gently press the tomatoes and garlic right on the pan Release their juices but do not over mash

Combine Everything:

Return drained pasta to the warm pot Pour in the roasted tomato and juices Add in the ricotta parmesan mixture Toss everything together gently Add small splashes of reserved pasta water if the sauce seems thick

Finalize and Serve:

Taste for seasoning Add more salt pepper or lemon if needed Serve hot with extra basil and a generous sprinkle of parmesan

Save

My favorite part is always the way roasted garlic melts into the sauce It reminds me of Sunday meals growing up when the whole house would smell of tomato and garlic My kids love smashing the hot tomatoes into the noodles for a burst of flavor with every bite

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The sauce thickens as it cools but reheats to silky smoothness with a quick splash of water or olive oil Reheat gently on the stove for the best texture Freezing is possible for the sauce on its own but pasta and sauce together can become a little mushy Freeze the sauce flat in a bag or in a small container then reheat and toss with freshly cooked pasta when ready

Ingredient Substitutions

Try using plum or grape tomatoes if cherry is not available If ricotta is unavailable use a mixture of cottage cheese blended smooth or mascarpone For extra richness stir in a little heavy cream or swap basil for a blend of your favorite fresh herbs

Serving Suggestions

Pair this dish with a light arugula salad dressed in a sharp lemon vinaigrette For a heartier meal add slices of warm garlic bread For special nights pair with a crisp Sauvignon Blanc or Pinot Grigio to brighten the creamy flavors

Cultural Context

Roasting tomatoes and garlic is a classic Italian method for coaxing the deepest flavors from just a few ingredients This dish is rooted in the tradition of cucina povera where simple ingredients shine through careful technique The creamy ricotta sauce is inspired by memories of Italian family gatherings where comfort food is always the heart of the table

Recipe FAQs

→ Why roast tomatoes and garlic together?

Roasting intensifies the tomatoes' sweetness and softens the garlic, creating a richer, smoother sauce with natural depth and warmth.

→ Can I use different types of pasta?

Absolutely. Both long strands like spaghetti or heartier shapes such as rigatoni work well, capturing the creamy sauce beautifully.

→ How do I make the sauce smoother?

Blend the roasted tomatoes and garlic more thoroughly before mixing with ricotta, and add reserved pasta water for a silky finish.

→ What fresh herbs work best in this dish?

Basil, thyme, or oregano add fresh, aromatic brightness that complements the richness of the sauce and roasted vegetables.

→ How do I store leftovers?

Keep the pasta in an airtight container in the fridge for up to three days. Add a splash of water or olive oil when reheating to restore creaminess.

→ Can I add extra flavors or textures?

Try red pepper flakes for gentle heat, whole wheat or gluten-free pasta, or a touch of cream for an even richer sauce.