Name: Roasted Tomato and Garlic Ricotta Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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 chilli flakes (optional); 120 g (1/2 cup) ricotta cheese; Handful fresh basil leaves; Grated parmesan cheese and fresh basil leaves, for serving

Jump to Recipe· 4.8 from 17 reviews

If you’re searching for a dish that’s as comforting as it is vibrant, look no further than Roasted Tomato and Garlic Ricotta Pasta. Juicy, caramelized tomatoes and sweet, mellow roasted garlic are blended with creamy ricotta, then tossed with al dente pasta and showered in fresh basil and Parmesan. This is the kind of pasta you turn to on busy weeknights or when you want something a little special without any fuss. Every twirl is bursting with sunshine flavors, and the best part is that everyone at the table will think you spent hours in the kitchen (when really, it’s on the table in about 40 minutes!).

Roasted Tomato and Garlic Ricotta Pasta Recipe - Recipe Image

Ingredients You’ll Need

The magic of Roasted Tomato and Garlic Ricotta Pasta comes from a handful of humble ingredients, each one working its own wonders. Choose the best you can find, because their freshness and quality shine in every bite.

Ripe vine tomatoes: The heart of this recipe, bursting with natural sweetness that intensifies in the oven.
Whole garlic head (or large cloves): Roasting garlic mellows its bite and gives the sauce a buttery, almost nutty depth.
Olive oil: Helps caramelize the tomatoes and garlic while adding a luscious, fruity finish.
Salt and pepper: Don’t skimp—these basics bring all the flavors into balance.
Pasta (spaghetti, fettuccine, or your favorite): Perfect for soaking up every bit of that creamy sauce.
Pasta cooking water: The secret to adjusting sauce consistency until it hugs each strand of pasta.
Chilli flakes (optional): For a gentle background warmth—add as much (or as little) as you like.
Ricotta cheese: Brings delicate creaminess and makes the sauce luxuriously smooth.
Fresh basil leaves: Add a burst of color and that classic Italian aroma every time you serve.
Grated Parmesan cheese: A finishing touch for saltiness and an irresistible savory note.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Step 1: Roast the Tomatoes and Garlic

Start by preheating your oven to 200°C (400°F). Arrange the halved tomatoes cut side up on a baking dish. Take your whole head of garlic, slice off the very top just to expose those gorgeous cloves, and nestle it right next to the tomatoes. Give everything a healthy drizzle of olive oil and a generous scatter of salt and pepper. Let the oven transform your veggies—after 20 minutes, cover with foil and roast for another 10 minutes until the tomatoes are caramelized and the garlic is meltingly soft.

Step 2: Cook the Pasta

While the oven does its work, bring a big pot of salted water to a rolling boil. Add your pasta of choice and cook it until just shy of al dente—you want a little bite left. Before you drain, scoop out about a cup of the starchy pasta water and set aside (you won’t use it all, but it’s always good to have more than you need).

Step 3: Blend the Sauce

Once those tomatoes are blistered and your garlic is soft, carefully pop the garlic cloves from their skins and tip them into a blender along with the roasted tomatoes. Add a handful of basil, a pinch of chili flakes if you’re feeling spicy, and the ricotta cheese. Pour in roughly a quarter cup of reserved pasta water. Blitz until the sauce is creamy-smooth and coral-hued—taste it and adjust the seasoning to your liking.

Step 4: Toss and Heat

Pour your dreamy tomato and ricotta sauce into a pan over medium heat, then add the drained pasta. Toss everything together to coat the strands, adding just enough of that reserved pasta water to make the sauce cling. Warm through until it’s all piping hot—the aroma at this point is pure Italian summer.

Step 5: Season and Serve

Give everything a final taste and tweak with more salt or pepper if needed. Serve Roasted Tomato and Garlic Ricotta Pasta in generous bowls, topped with a tumble of fresh basil leaves and a grating of Parmesan. Dig in while it’s still steaming for the ultimate cozy—but sophisticated—dinner!

How to Serve Roasted Tomato and Garlic Ricotta Pasta

Garnishes

A little flourish goes a long way here. Sprinkle plenty of freshly grated Parmesan and scatter torn basil leaves right before serving. If you like a bit of crunch, add pine nuts or toasted breadcrumbs on top—the contrast is delightful.

Side Dishes

Keep things simple with a bright green salad dressed with lemon and olive oil, or serve warm, crusty bread for scooping up sauce. Roasted Tomato and Garlic Ricotta Pasta also pairs beautifully with simply sautéed greens like spinach or broccolini.

Creative Ways to Present

For a rustic look, serve family-style in a big platter and let everyone help themselves. If you want a dinner party moment, twirl the pasta into individual nests on each plate, nestling an extra dollop of ricotta in the center. A colorful sprinkle of microgreens or edible flowers can make it special for any occasion.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Roasted Tomato and Garlic Ricotta Pasta to an airtight container and refrigerate. It will stay fresh for up to two days, making it a tasty option for next-day lunches or light dinners.

Freezing

If you want to keep things for longer, freeze just the sauce in a sealed container for up to two months. Cook your pasta fresh when you’re ready, then thaw the sauce overnight in the fridge and combine as usual.

Reheating

Reheat leftovers gently in a pan over low heat, adding a splash of water or milk to loosen the sauce as needed—this helps keep it creamy without drying out. If you’re in a rush, microwaving in short bursts works too, just stir often so it heats evenly.

FAQs

Can I use store-bought ricotta for Roasted Tomato and Garlic Ricotta Pasta?

Absolutely! Store-bought ricotta is perfect for this recipe. If you want extra creaminess or a touch of tang, look for a high-quality fresh ricotta from your grocery’s cheese section.

What type of pasta works best?

Spaghetti and fettuccine are classic, but penne or rigatoni hold the sauce beautifully, too. Use your favorite; just aim for something that lets the sauce cling to every bite.

Is this dish vegetarian?

Yes, as long as you opt for vegetarian Parmesan or skip it altogether, Roasted Tomato and Garlic Ricotta Pasta is a wonderful vegetarian main course.

Can I add protein to this pasta?

You can! Grilled chicken, shrimp, or even sautéed mushrooms make excellent add-ins, transforming the dish into a heartier meal without overpowering those gorgeous tomato and garlic flavors.

How do I make it dairy-free?

Use your favorite dairy-free ricotta alternative (many brands make wonderful almond or cashew versions) and skip the Parmesan or use a plant-based replacement. The result is still rich, creamy, and utterly satisfying.

Final Thoughts

I hope you’ll give Roasted Tomato and Garlic Ricotta Pasta a whirl in your own kitchen and fall in love with its simplicity and bold flavors. It’s the kind of dinner that invites you to slow down, twirl your fork, and savor every bite—perfect for weeknights, date nights, or any time you’re craving comfort with a burst of Italian sunshine. Let me know how you serve it up!