Roasted Tomato and Garlic Ricotta Pasta

A flavorful and creamy pasta dish featuring roasted vine tomatoes, caramelized garlic, and smooth ricotta cheese. This recipe combines simple ingredients into a rich and satisfying meal perfect for any occasion.

Why You’ll Love This Recipe

  • Bursting with Flavor: Roasting the tomatoes and garlic brings out their natural sweetness and enhances their flavor.
  • Creamy and Comforting: Ricotta adds a creamy texture that pairs beautifully with the roasted vegetables.
  • Easy to Make: With just a few simple steps, this dish is both quick and fuss-free.
  • Customizable: Use your favorite pasta or add protein like grilled chicken or shrimp for variety.
  • Vegetarian-Friendly: A great meat-free option that’s hearty and delicious.

Ingredients

  • 450 g (1 pound) ripe medium vine tomatoes, halved
  • 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
  • 30 ml (2 tbsp) olive oil
  • Salt and pepper to taste
  • 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
  • Pasta cooking water (adjust to desired consistency)
  • 1/2 tsp chili flakes (optional)
  • 120 g (1/2 cup) ricotta cheese
  • Handful of fresh basil leaves
  • Grated parmesan cheese and fresh basil leaves, for serving

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

  1. Prepare the Tomatoes and Garlic:
    Preheat the oven to 200°C (400°F). Arrange the halved tomatoes on a baking dish. Cut the top off the garlic head to expose the cloves and place it next to the tomatoes.
  2. Season and Roast:
    Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 minutes. Then, cover the baking dish with foil and roast for an additional 10 minutes, or until the tomatoes are blistered and caramelized, and the garlic is soft.
  3. Cook the Pasta:
    While the tomatoes and garlic roast, cook the pasta in heavily salted water until al dente, according to package instructions. Reserve about 1 cup (240 ml) of pasta cooking water before draining.
  4. Prepare the Sauce:
    Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins into the baking dish. Mix the roasted garlic with the tomatoes.
  5. Combine with Pasta:
    Toss the drained pasta into the roasted tomato mixture, adding pasta water as needed to reach your desired consistency. Stir in the ricotta cheese and chili flakes (if using).
  6. Serve:
    Garnish with fresh basil, grated parmesan cheese, and an extra drizzle of olive oil. Serve immediately and enjoy!

Servings and Timing

  • Yield: 2 to 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Add Protein: Include grilled chicken, shrimp, or crispy pancetta for a heartier dish.
  • Swap Cheese: Try mascarpone or goat cheese in place of ricotta for a different flavor profile.
  • Gluten-Free Option: Use gluten-free pasta for a celiac-friendly version.
  • Extra Veggies: Toss in spinach, zucchini, or roasted bell peppers for added nutrients.
  • Spicy Kick: Increase the chili flakes or add a drizzle of chili oil for heat.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm gently in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce.
  • Freezing: Not recommended, as the ricotta can change texture when thawed.

FAQs

1. Can I use cherry tomatoes instead of vine tomatoes?

Yes, cherry tomatoes work well and caramelize beautifully when roasted.

2. What type of pasta is best for this recipe?

Spaghetti, fettuccine, or linguine are great choices, but any pasta you have on hand will work.

3. Can I make this dish ahead of time?

You can roast the tomatoes and garlic in advance, but it’s best to cook the pasta and assemble the dish fresh for the best texture.

4. How do I prevent the pasta from drying out?

Reserve enough pasta water to keep the sauce creamy and adjust consistency as needed while mixing.

5. Can I skip the parmesan cheese?

Yes, the dish is flavorful on its own, but you can use nutritional yeast or a plant-based parmesan for a vegan alternative.

6. Is ricotta cheese necessary?

Ricotta adds creaminess, but you can substitute with mascarpone, cream cheese, or a dairy-free option.

7. What other herbs can I use?

Fresh parsley, thyme, or oregano make excellent substitutes or additions to basil.

8. Can I roast the garlic separately?

Yes, wrap the garlic head in foil and roast it alongside the tomatoes for even more caramelization.

9. How do I make the dish vegan?

Use vegan ricotta, omit parmesan, and ensure the pasta is egg-free.

10. What sides pair well with this pasta?

A simple side salad, garlic bread, or steamed green vegetables make great accompaniments.

Conclusion

Roasted Tomato and Garlic Ricotta Pasta is a simple yet sophisticated dish that showcases the natural flavors of roasted vegetables and creamy ricotta. It’s easy to prepare and perfect for both weeknight dinners and special occasions. Try this recipe for a comforting, restaurant-quality meal made right at home!

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Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta

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  • Author: Asma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 24 servings 1x
  • Category: Dinner, Main Course
  • Method: Roasting, Boiling
  • Cuisine: Italian
  • Diet: Vegetarian

Description

A creamy and flavorful pasta dish with caramelized roasted tomatoes, soft roasted garlic, and ricotta cheese, bringing together simple ingredients for a comforting and satisfying meal.


Ingredients

Units Scale
  • 450 g (1 pound) ripe medium vine tomatoes, halved
  • 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
  • 30 ml (2 tbsp) olive oil
  • Salt and pepper, to taste
  • 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
  • 240 ml (1 cup) reserved pasta cooking water (adjust as needed)
  • 1/2 tsp chili flakes (optional)
  • 120 g (1/2 cup) ricotta cheese
  • Handful of fresh basil leaves
  • Grated parmesan cheese and fresh basil, for garnish

Instructions

  1. Preheat the oven to 200°C (400°F). Arrange the halved tomatoes on a baking dish. Trim the top off the garlic head to expose the cloves and place it alongside the tomatoes.
  2. Drizzle olive oil over the tomatoes and garlic. Sprinkle with salt and pepper. Roast for 20 minutes. Cover the dish with foil and roast for an additional 10 minutes until the tomatoes are blistered and caramelized and the garlic is soft.
  3. While roasting, cook the pasta in salted water until al dente according to package instructions. Reserve about 240 ml (1 cup) of pasta cooking water before draining.
  4. Squeeze the roasted garlic cloves out of their skins and mash into a smooth paste.
  5. In a large pan, combine the roasted tomatoes, garlic paste, and cooked pasta. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency.
  6. Fold in the ricotta cheese and chili flakes (if using). Toss until the pasta is well coated.
  7. Serve immediately, garnished with fresh basil and grated parmesan cheese.

Notes

  • For extra flavor, sprinkle the tomatoes with a pinch of dried oregano or thyme before roasting.
  • Substitute ricotta with mascarpone or cream cheese for a richer sauce.
  • Best served fresh, but leftovers can be reheated with a splash of water to loosen the sauce.

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