Roasted Tomato and Garlic Ricotta Pasta Recipe
Introduction
This Roasted Tomato and Garlic Ricotta Pasta is a simple yet flavorful dish that highlights the natural sweetness of roasted tomatoes and the creaminess of ricotta cheese. It’s perfect for a comforting weeknight meal with a fresh basil touch.
Ingredients
- 1 pound (450g) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- 8 ounces (225g) pasta (spaghetti, fettuccine, or other)
- 1 cup (240ml) reserved pasta cooking water (adjust as needed)
- ½ teaspoon chili flakes (optional)
- ½ cup (120g) ricotta cheese
- Handful of fresh basil leaves
- Grated Parmesan cheese, for serving
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Arrange the halved tomatoes on a baking dish with the cut side up. Cut off the top of the garlic head to expose the cloves and place it beside the tomatoes. Drizzle both with olive oil and season with salt and pepper. Roast uncovered for 20 minutes, then cover loosely with foil and roast for another 10 minutes until tomatoes blister and garlic is soft.
- Step 2: While roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup (240ml) of pasta cooking water and drain the pasta.
- Step 3: When the roasted ingredients have cooled slightly, squeeze the soft garlic cloves out of their skins into a blender. Add the roasted tomatoes, fresh basil, chili flakes if using, ricotta cheese, and ¼ cup (60ml) of reserved pasta water. Blend until smooth, adding more water as needed to achieve a silky sauce.
- Step 4: Transfer the cooked pasta to a large skillet over medium heat. Pour the blended sauce over the pasta and toss to coat evenly. Add reserved pasta water gradually if the sauce is too thick to reach the desired consistency.
- Step 5: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with grated Parmesan cheese and extra fresh basil leaves.
Tips & Variations
- Use different pasta shapes like penne or rigatoni for a varied texture.
- Add a squeeze of lemon juice to brighten the sauce if desired.
- For a vegan version, substitute ricotta with a plant-based alternative and omit Parmesan or use a vegan cheese.
- Roast extra garlic for a more intense, caramelized flavor in the sauce.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Fresh tomatoes provide the best flavor and texture for this recipe, but if using canned, choose whole peeled tomatoes and roast them similarly to enhance their taste.
Is it necessary to roast the garlic whole?
Roasting the garlic whole helps mellow its sharpness and develop a sweet, soft texture that blends beautifully into the sauce.
PrintRoasted Tomato and Garlic Ricotta Pasta Recipe
This Roasted Tomato and Garlic Ricotta Pasta is a flavorful and comforting Italian-inspired dish featuring roasted vine tomatoes and garlic blended into a creamy ricotta sauce. Tossed with perfectly cooked pasta and finished with fresh basil and Parmesan, it creates a rich yet light meal perfect for any night.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 pound (450g) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- 8 ounces (225g) pasta (spaghetti, fettuccine, or other)
- 1 cup (240ml) reserved pasta cooking water (adjust as needed)
- ½ teaspoon chili flakes (optional)
- ½ cup (120g) ricotta cheese
- Handful of fresh basil leaves
- Grated Parmesan cheese, for serving
Instructions
- Roast the tomatoes and garlic: Preheat the oven to 400°F (200°C). Arrange the halved tomatoes on a baking dish, cut side up. Cut off the top of the whole garlic head to expose the cloves and place it beside the tomatoes. Drizzle both with olive oil and season with salt and pepper. Roast uncovered for 20 minutes, then loosely cover with foil and roast for an additional 10 minutes until the tomatoes blister and caramelize, and the garlic becomes soft.
- Cook the pasta: While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup (240ml) of the pasta cooking water before draining the pasta.
- Blend the sauce: Once the roasted ingredients are cool enough to handle, squeeze the softened garlic cloves out of their skins into a blender. Add the roasted tomatoes, fresh basil leaves, chili flakes if using, ricotta cheese, and ¼ cup (60ml) of the reserved pasta water. Blend until smooth, adding more pasta water gradually to achieve a silky sauce consistency.
- Combine pasta with sauce: Transfer the cooked pasta to a large skillet set over medium heat. Pour the blended tomato and ricotta sauce over the pasta and toss to coat evenly. If the sauce is too thick, add more reserved pasta water little by little to reach your preferred consistency.
- Season and serve: Taste the pasta and adjust the seasoning with extra salt and pepper if desired. Serve immediately, garnished with freshly grated Parmesan cheese and additional basil leaves for freshness.
Notes
- You can use any long pasta such as spaghetti, linguine, or fettuccine.
- For a spicier kick, increase the chili flakes to your preference.
- If you don’t have fresh basil, substitute with dried basil but add it at the end of blending to preserve flavor.
- Make sure to reserve pasta water as its starchiness helps emulsify and thicken the sauce beautifully.
- Use high-quality ricotta cheese for the creamiest sauce texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of pasta water.
Keywords: Roasted Tomato Pasta, Garlic Ricotta Pasta, Italian Pasta Recipe, Vegetarian Pasta, Easy Dinner Recipe
