Roasted Tomato and Garlic Ricotta Pasta

The aroma of roasted tomatoes and garlic wafting through your kitchen is simply irresistible. This Roasted Tomato and Garlic Ricotta Pasta is a quick, flavorful dish that takes about 40 minutes from start to finish, making it perfect for a weeknight dinner or a cozy weekend meal. The combination of caramelized tomatoes and creamy ricotta creates a deliciously comforting sauce that beautifully coats the pasta.

This recipe is ideal for busy families, weekday meal preppers, or anyone craving a hearty yet uncomplicated dish. You can make the sauce ahead of time and store it in the fridge for a couple of days, ready to pair with freshly cooked pasta.

Why You’ll Love This Recipe

• The roasted tomatoes and garlic create a deep, rich flavor unlike any store-bought sauce.
• It comes together in just 40 minutes, making it a perfect weeknight meal.
• The creamy texture of the ricotta blends beautifully with the pasta.
• You can customize it easily with your favorite pasta type.

What You’ll Need

Gather these ingredients to create a delightful pasta dish:

For the Tomatoes and Garlic

• 450 g (1 pound) ripe medium vine tomatoes, halved
• 1 small whole garlic head, cut top off (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 cherry tomatoes for extra sweetness.

Substitutions & Swaps

• Use any pasta type you prefer.
• Substitute ricotta with cottage cheese for a lighter option.
• Add sautéed vegetables for extra nutrition.
• Replace fresh basil with spinach or arugula.

How to Make It

Follow these simple steps for a delicious pasta dish.

Preheat

Preheat the oven to 200°C (400°F).

Roast

Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 20 minutes. Remove from the oven, cover with kitchen foil, and place back for another 10 minutes or until tomatoes are blistered, caramelized, and garlic is soft.

Cook

While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to package instructions. Reserve about 240ml (1 cup) of cooking water before draining.

Blend

Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chilli flakes if using. Add ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water; blend until smooth.

Combine

In a large skillet or pan, combine the blended tomato mixture with the cooked pasta. Toss until the pasta is evenly coated with the sauce. Heat over medium heat until warmed through. Add more pasta cooking water if the sauce appears too dry.

Adjust

Taste the dish and adjust the seasoning, adding more salt or pepper if needed.

Serve

Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and parmesan cheese. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as pasta can become mushy.
Reheat: Warm in a skillet over medium heat for 5-7 minutes.

Tips for Best Results

• Use fresh, ripe tomatoes for the best flavor.
• Ensure to reserve pasta water for sauce consistency.
• Squeeze roasted garlic directly into the blender for ease.
• Adjust the amount of chilli flakes based on your spice preference.

Serving Suggestions

• Pair the pasta with a crisp green salad for balance.
• Serve with crusty garlic bread for a complete meal.
• Enjoy it with a glass of white wine for a cozy dinner.