Roasted Tomato and Garlic Ricotta Pasta

You’ll fall in love with the comforting aroma of roasted tomatoes and garlic wafting through your kitchen while preparing this delightful pasta dish. Roasted Tomato and Garlic Ricotta Pasta is a simple yet elegant recipe that takes just about 40 minutes from start to finish and promises a creamy and flavorful experience that works perfectly for any occasion.

This recipe is ideal for weeknight dinners or gatherings, bringing a touch of sophistication to your table with minimal effort. You can easily make the sauce ahead of time and store it in the fridge, making mealtime a breeze.

Why You’ll Love This Recipe

• The roasted tomatoes add a rich, sweet flavor.
• Creamy ricotta creates a luxurious texture.
• It comes together in under an hour.
• Versatile pasta options cater to every preference.

What You’ll Need

Gather these ingredients to prepare the dish.

For the Roast

• 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)
• 1/2 tsp chilli flakes, optional

For the Sauce

• 120 g (1/2 cup) ricotta cheese
• Handful fresh basil leaves

For Serving

• Grated parmesan cheese
• Fresh basil leaves

Use any pasta shape you prefer for this dish.

Substitutions & Swaps

• White beans can replace ricotta.
• Any olive oil type for flavor.
• Fresh tomatoes can be swapped for canned.
• Gluten-free pasta for a gluten-free option.

How to Make It

Follow these steps for a delicious homemade pasta dish.

Preheat the oven

Preheat the oven to 200°C (400°F). Place the halved tomatoes on a baking dish and cut the top off the garlic head, placing it next to the tomatoes. Drizzle with olive oil and season with salt and pepper.

Roast the vegetables

Roast for about 20 minutes, then cover with foil and roast for another 10 minutes until the tomatoes are blistered and the garlic is soft.

Cook the pasta

Cook the pasta in salted water until al dente, reserving about 240 ml (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, and chilli flakes (if using), adding some of the reserved pasta water until smooth.

Combine

In a skillet, combine the blended mixture with the pasta, tossing to combine and heating through. Adjust the 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: store for up to 3 days in an airtight container.
Freezer: no, the sauce loses texture.
Reheat: gently in a skillet, 5-7 minutes.

Tips for Best Results

• Roast tomatoes until they start to burst for maximum flavor.
• Use quality ricotta for a creamier texture.
• Reserve extra pasta water to adjust the sauce consistency.
• Fresh basil will enhance the flavor, so don’t skip it.

Serving Suggestions

• Pair with a light green salad for a complete meal.
• Serve with crusty bread to soak up the sauce.
• Enjoy with a glass of white wine for a perfect evening.