Roasted Tomato and Garlic Ricotta Pasta Recipe

I absolutely love how this Roasted Tomato and Garlic Ricotta Pasta Recipe comes together with its vibrant flavors and creamy texture. There’s something magical about roasting tomatoes and garlic until they’re sweet and caramelized—it transforms this simple pasta into a comforting, gourmet-worthy meal that feels special yet easy enough for weeknights.

When I first tried this recipe, I was amazed by how the roasted garlic infused the sauce with warmth and depth, while the ricotta lent a perfect creaminess without being heavy. You’ll find that this dish works well anytime you want a cozy, satisfying pasta that’s bursting with fresh, bright flavors yet totally approachable.

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Ingredients You’ll Need

This recipe shines because the ingredients blend together so naturally—roasting draws out sweetness, and the ricotta balances everything with creaminess. When you pick your tomatoes, look for ones that are ripe and juicy for the best flavor.

• Vine tomatoes: Choose medium-sized, ripe ones for that perfect balance of sweetness and acidity.
• Whole garlic head (or garlic cloves): Using a whole head is ideal for roasting evenly and getting that mellow, sweet garlic flavor.
• Olive oil: A good quality extra virgin olive oil really elevates the taste here.
• Salt and pepper: Essential for seasoning and bringing out the flavors.
• Pasta: I usually use spaghetti or fettuccine, but any shape works well to hold the sauce.
• Chili flakes (optional): Adds a gentle kick—perfect if you like a little heat in your pasta.
• Ricotta cheese: Fresh ricotta adds creamy texture without heaviness.
• Fresh basil leaves: Provides a burst of herbal freshness that brightens the dish.
• Parmesan cheese: For grating on top—adds savory depth and a lovely finish.

Variations

I love customizing this roasted tomato and garlic ricotta pasta recipe depending on the season or what I have in my fridge. Feel free to play around with add-ins or tweak the spice level to make it your own.

• Add protein: I’ve tossed in grilled chicken or sautéed shrimp for a heartier meal that my family adores.
• Go vegan: Swap the ricotta for a plant-based alternative or blend in soaked cashews for creaminess.
• Extra veggies: Roasted zucchini or bell peppers mix beautifully with the tomatoes for more texture and flavor.
• Herb swaps: Try mint or oregano instead of basil for a different twist.

How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe

Step 1: Roast the Tomatoes and Garlic to Perfection

Start by preheating your oven to 200°C (400°F). Halve the vine tomatoes and place them cut side up on a baking dish. Cut the top off your garlic head so the cloves peek out, and nestle it right beside the tomatoes. Drizzle everything with olive oil, then generously season with salt and pepper. Roast for about 20 minutes until the tomatoes start blistering and the garlic is turning soft. Then, cover the dish with foil and roast for another 10 minutes—this traps the steam and helps make those garlic cloves super creamy and easy to squeeze out.

Step 2: Cook the Pasta and Reserve the Water

While the veggies roast, bring a large pot of heavily salted water to a boil and cook your pasta until just al dente—meaning it still has a little bite. This is important because the pasta will cook a bit more when combined with the sauce. Before draining, scoop out about a cup (240ml) of the starchy pasta water and set it aside—this magic liquid helps loosen up the sauce later.

Step 3: Blend the Sauce

Once the tomatoes and garlic are out of the oven, squeeze the soft garlic cloves out of their skins into a blender. Add the roasted tomatoes, a handful of fresh basil leaves, the optional chili flakes, ricotta cheese, and about 1/4 cup (60ml) of that reserved pasta water. Blend until smooth and creamy. This step is where the sauce really comes alive—fresh, silky, and packed with flavor.

Step 4: Combine Pasta and Sauce

Heat a large skillet over medium heat and pour in your blended sauce. Toss in the cooked pasta and stir until every strand is luxuriously coated. If the sauce feels thick or sticky, splash in a little more pasta water until it reaches your desired consistency. Taste and add salt or pepper if needed.

Step 5: Serve and Garnish

Dish out your Roasted Tomato and Garlic Ricotta Pasta into warm bowls. Sprinkle generously with freshly grated parmesan and torn basil leaves—it’s those finishing touches that take the dish from everyday to memorable. Grab a fork and enjoy!

How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe

Garnishes

I always top this pasta with freshly shredded parmesan and a handful of fresh basil leaves. Sometimes I add a drizzle of high-quality olive oil or a sprinkle of chili flakes for an extra kick. The basil’s bright aroma just lifts the whole meal for me.

Side Dishes

Simple sides like roasted or steamed green beans, a crisp arugula salad, or garlic bread pair beautifully with this pasta. I love how the fresh greens contrast with the creamy sauce, making each bite exciting.

Creative Ways to Present

For a dinner party, I like to serve this pasta in shallow bowls with a nest of fresh basil sprigs on top and a few whole roasted garlic cloves on the side for guests to scoop into bites. A side of crusty bread arranged in a basket and a glass of chilled white wine makes the whole experience feel special and cozy.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the pasta separately from the sauce if I can, especially if I plan to keep it longer than a day. This helps maintain the texture. Otherwise, refrigerate everything in an airtight container for up to 3 days.

Freezing

I’ve frozen the sauce on its own successfully in freezer-safe containers. Just thaw it in the fridge overnight, then toss with freshly cooked pasta. Freezing pasta tends to make it mushy, so it’s best to freeze the sauce only.

Reheating

To reheat, I warm the sauce gently on the stove and add a splash of pasta water to loosen it up. Then, I toss in freshly cooked pasta to keep it from drying out. Microwave reheating can work, but I prefer the stovetop for the best texture.

FAQs

Final Thoughts

This Roasted Tomato and Garlic Ricotta Pasta Recipe holds a special place in my kitchen because it’s one of those dishes that feels effortlessly elegant yet completely comforting. It’s perfect for when I want something wholesome without a lot of fuss, and my family always goes crazy for it. If you’re looking for a pasta recipe that’s simple to pull off but delivers big on flavor and texture, I truly recommend giving this one a try—you’ll be so glad you did!

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