Roasted Tomato and Garlic Ricotta Pasta
This Roasted Tomato and Garlic Ricotta Pasta is a creamy, flavorful dish perfect for weeknight dinners or casual gatherings. Roasted cherry tomatoes, caramelized garlic, and fresh ricotta come together to create a luscious sauce that clings beautifully to pasta. A touch of fresh basil and parmesan adds a bright and savory finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- For the roasted tomatoes and garlic:
- 2 cups cherry tomatoes
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- For the pasta:
- 12 oz pasta (e.g., spaghetti, penne, or rigatoni)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup pasta water (reserved)
- 1 tbsp olive oil
- Fresh basil leaves, for garnish
Instructions
- Roast the tomatoes and garlic:
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and red pepper flakes. Toss to coat.
- Roast in the oven for 20-25 minutes, or until the tomatoes burst and the garlic is golden and fragrant.
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- Prepare the sauce:
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan, and reserved pasta water. Stir until smooth and creamy.
- Assemble the pasta:
- Add the hot, drained pasta to the ricotta mixture and toss to coat. Stir in the roasted tomatoes and garlic, including their juices.
- Drizzle with olive oil and mix gently to combine.
- Serve:
- Divide the pasta among serving bowls. Garnish with fresh basil leaves and additional Parmesan cheese. Serve immediately.
Notes
- To enhance the flavor, add a squeeze of fresh lemon juice to the ricotta mixture.
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.