Roasted Tomato and Garlic Ricotta Pasta

There’s something absolutely enchanting about the aroma of roasted tomatoes and garlic wafting through your kitchen. This Roasted Tomato and Garlic Ricotta Pasta is a delightful balance of creamy ricotta and sweet, blistered tomatoes, taking just under an hour to make. The beauty of this dish lies in its simplicity and the rich flavors that come alive with just a few ingredients.

This recipe is perfect for anyone craving a comforting yet sophisticated meal that can be whipped up on a weeknight. Whether it’s a cozy dinner for two or a gathering with friends, this pasta dish is versatile enough for any occasion. You can prepare the roasted tomatoes and garlic a day in advance for easy assembly later.

Why You’ll Love This Recipe

• The combination of roasted tomatoes and garlic creates a rich, sweet flavor profile.
• Creamy ricotta cheese adds a luxurious texture.
• Quick to prepare, ready in under an hour.
• Perfectly customizable with optional chili flakes for a kick.

What You’ll Need

Gather these ingredients to create a delicious pasta dish:

For the Roasted Tomatoes and Garlic

• 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

For the Pasta

• 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
• Pasta cooking water (adjust to desired consistency)

For the Sauce

• 1/2 tsp chilli flakes (optional)
• 120 g (1/2 cup) ricotta cheese

For Serving

• Handful fresh basil leaves
• Grated parmesan cheese and fresh basil leaves, for serving

Feel free to use any pasta type you prefer.

Substitutions & Swaps

• Cherry tomatoes for vine tomatoes
• Cream cheese for ricotta
• Any dried herb for fresh basil
• Red pepper flakes for chili flakes

How to Make It

Let’s get cooking!

Preheat the oven

Preheat the oven to 200°C (400°F).

Roast the tomatoes and garlic

Place halved tomatoes on a baking dish, cut the top off the garlic head, and place it next to the tomatoes. Drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes. Cover with foil and roast for another 10 minutes until tomatoes are blistered and garlic is soft.

Cook the pasta

Cook the pasta in salted water until al dente, reserving about 240ml (1 cup) of pasta cooking water before draining.

Blend the mixture

Squeeze the roasted garlic cloves out of the skin and blend them with the roasted tomatoes, fresh basil, chilli flakes (if using), and ricotta, adding some of the reserved pasta water until smooth.

Combine pasta and sauce

In a skillet, combine the blended mixture with the pasta, tossing to combine and heating through. Adjust sauce consistency with more pasta water if needed.

Season and serve

Taste and adjust seasoning. Serve garnished with fresh basil and parmesan cheese.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, pasta may become mushy.
Reheat: Gently in a skillet over low heat for about 5 minutes.

Tips for Best Results

• Use ripe tomatoes for the best sweetness.
• Don’t skip roasting the garlic; it enhances the flavor.
• Adjust the amount of pasta water to achieve your preferred sauce thickness.
• Fresh basil added right before serving intensifies the flavor.

Serving Suggestions

• Pair with a crisp green salad for balance.
• Serve with garlic bread on the side for extra comfort.
• Great for a cozy weeknight dinner or casual gatherings.