This Roasted Tomato and Garlic Ricotta Pasta is a simple yet flavorful Italian-inspired dish that highlights the natural sweetness of oven-roasted tomatoes and garlic, blended with creamy ricotta cheese. It’s an easy-to-make meal perfect for a comforting dinner that feels special with minimal effort.
Why You’ll Love This Recipe
This recipe is a perfect balance of rich, creamy, and fresh flavors. Roasting the tomatoes and garlic caramelizes their natural sugars, creating a deep, sweet taste that blends beautifully with smooth ricotta cheese and fresh basil. It’s quick to prepare, uses simple ingredients, and delivers a light but satisfying meal. Plus, it’s versatile—you can customize it easily with your favorite pasta or spice it up with chili flakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
Pasta cooking water (adjust to desired consistency)
1/2 tsp chilli flakes (optional)
120 g (1/2 cup) ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese and fresh basil leaves, for serving
Directions
Preheat the oven to 200°C (400°F).
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 the baking dish with kitchen foil, and place back in the oven for 10 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.
While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining. (Note: don’t add the whole cup of pasta water to the sauce at once.)
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 chili flakes if using. Add ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water and blend until smooth.
In a large skillet or pan, combine the blended tomato mixture with cooked pasta and 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.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve the pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese.
Servings and Timing
Servings: 2 to 4
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
Substitute ricotta with mascarpone, cream cheese, or dairy-free alternatives for different textures and flavors.
Add cooked chicken, shrimp, or sautéed mushrooms for added protein.
Stir in fresh spinach or arugula for extra greens.
Increase the heat by adding more chili flakes or a dash of hot sauce.
Use gluten-free pasta or zucchini noodles for a gluten-free option.
Storage/Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
For longer storage, freeze the sauce separately in a sealed container. Cook fresh pasta when ready to serve. Thaw the sauce overnight in the refrigerator before reheating.
Reheat gently on the stove or in the microwave, adding a splash of pasta cooking water or olive oil to loosen the sauce if needed.
FAQs
How do I know when the tomatoes are roasted enough?
The tomatoes should be blistered, slightly caramelized, and soft when pressed. The roasting process should take about 30 minutes in total.
Can I use canned tomatoes instead of fresh?
Fresh tomatoes are best for this recipe due to their natural sweetness and texture, but you can use canned whole or diced tomatoes if fresh ones aren’t available. Adjust seasoning as canned tomatoes can be more acidic.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses no meat or animal-derived rennet in the cheese.
Can I make this dish vegan?
To make it vegan, substitute ricotta with a plant-based cheese alternative and use nutritional yeast instead of parmesan.
How spicy is this dish?
The chili flakes are optional and provide a mild heat. You can adjust the amount to your taste or omit them entirely for no heat.
What type of pasta works best?
Spaghetti, fettuccine, or any long pasta works well. You can also use penne or rigatoni if preferred.
Can I prepare the sauce in advance?
Yes, you can prepare the roasted tomato and garlic sauce ahead of time and store it in the refrigerator for up to 2 days or freeze it for longer storage.
How should I reheat the pasta without drying it out?
Reheat gently over low heat with a splash of pasta cooking water or olive oil to keep the sauce creamy and prevent the pasta from drying out.
What can I use instead of fresh basil?
If fresh basil is not available, dried basil can be used but add it sparingly. Fresh herbs like parsley or oregano can also complement the dish.
Is it okay to use garlic cloves instead of a whole garlic head?
Yes, you can use 4 large unpeeled garlic cloves as a substitute. Roasting will soften and mellow the flavor similarly.
Conclusion
Roasted Tomato and Garlic Ricotta Pasta is a delightful, easy-to-make dish that brings out the best of fresh, simple ingredients. With its creamy texture, rich roasted flavors, and fresh herb garnish, it’s a perfect dinner for any night of the week. Whether you’re a beginner cook or an experienced foodie, this recipe is sure to become a favorite in your kitchen.
A simple yet flavorful Italian-inspired pasta featuring oven-roasted tomatoes and garlic blended with creamy ricotta cheese, perfect for a comforting and easy dinner.
Ingredients
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
225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
Pasta cooking water (adjust to desired consistency)
1/2 tsp chilli flakes (optional)
120 g (1/2 cup) ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese and fresh basil leaves, for serving
Instructions
Preheat the oven to 200°C (400°F).
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 the baking dish with kitchen foil, and place back in the oven for 10 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.
While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining.
Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, fresh basil leaves, and chili flakes if using. Add ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water and blend until smooth.
In a large skillet or pan, combine the blended tomato mixture with cooked pasta and 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.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve the pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese.
Notes
Substitute ricotta with mascarpone, cream cheese, or dairy-free alternatives for different textures and flavors.
Add cooked chicken, shrimp, or sautéed mushrooms for added protein.
Stir in fresh spinach or arugula for extra greens.
Increase heat by adding more chili flakes or a dash of hot sauce.
Use gluten-free pasta or zucchini noodles for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze the sauce separately for longer storage.
Reheat gently with pasta water or olive oil to maintain creaminess.
Fresh tomatoes are preferred, but canned tomatoes can be used if necessary.
To make vegan, substitute ricotta with plant-based cheese and use nutritional yeast instead of parmesan.
