If you’re craving a pasta dish that feels like a warm hug on a plate, look no further than this Roasted Tomato and Garlic Ricotta Pasta Recipe. Its vibrant roasted tomatoes bursting with sweetness blend seamlessly with the silky garlic-infused ricotta, creating a sauce that’s both comforting and fresh. Every bite offers a harmonious balance of savory, tangy, and creamy flavors, all elevated by just a hint of chili and fresh herbs. This recipe transforms simple, wholesome ingredients into an unforgettable meal that’s perfect for sharing with friends or savoring all to yourself.
Ingredients You’ll Need
Getting started with this dish is surprisingly straightforward, yet each ingredient plays a key role in building layers of delicious flavor, texture, and color. From the bright sweetness of the tomatoes to the earthy oregano and creamy ricotta, these essentials create magic when combined.
- 1 kg / 34 oz small tomatoes: Sweet and less watery, small tomatoes are ideal for that concentrated roasted flavor.
- 8 cloves of garlic: Adds warmth and depth, especially when roasted until soft and mild.
- 45 ml / 3 tbsp olive oil: Helps roast the tomatoes beautifully and enriches the sauce’s silky texture.
- 1½ tsp dried oregano: Brings an herby, slightly peppery note that complements the tomatoes perfectly.
- Salt and pepper, to taste: Essential to enhance all the natural flavors.
- Pinch of chili (optional): For a gentle kick that wakes up your taste buds, adjustable to your preference.
- Pinch of sugar (optional): Balances acidity if your tomatoes aren’t very sweet.
- Sprig of basil (optional): Adds a fresh, aromatic lift during roasting.
- 300 g / 10½ oz favorite pasta: Linguine, spaghetti, or penne work well to catch the luscious sauce.
- 2 tbsp toasted coarse breadcrumbs (optional): For that irresistible crunch on top.
- 2 tbsp toasted pine nuts or almonds (optional): Adds a delightful nutty note.
- 2 tbsp capers or sliced olives (optional): Brings salty tang for extra complexity.
- Almond ricotta or regular ricotta (optional): Creamy element that perfects the dish.
- Fresh herbs like basil or parsley (optional): For garnish and a pop of vibrant color.
How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe
Step 1: Prepare and Roast the Tomatoes
Start by preheating your oven to 220° C / 425° F. Halve your small tomatoes and place them in a large baking dish. Add garlic cloves unpeeled but lightly crushed with the side of a knife to release their flavor as they roast. Drizzle with olive oil and season with dried oregano, salt, pepper, and a pinch of chili if you want some heat. If your tomatoes aren’t very sweet, throw in a pinch of sugar, and don’t forget a sprig or two of basil for that fresh aroma. Toss everything gently to coat and roast for 25 to 30 minutes, stirring halfway through to ensure even cooking and slight charring that amps up the flavor.
Step 2: Cook the Pasta
While the tomatoes are roasting, bring a large pot of salted water to a boil and cook your chosen pasta just shy of al dente. Since the pasta will finish cooking when combined with the sauce, undercooking it slightly prevents it from becoming mushy later. Drain the pasta but reserve a splash of pasta water to help meld the sauce to the noodles if needed.
Step 3: Blend the Sauce
Once your tomatoes are beautifully roasted—soft, juicy, and slightly charred—transfer them along with their flavorful juices into a blender. Remove any wilted basil sprigs before blending. Squeeze the garlic cloves out of their skins directly into the blender; roasted garlic will add a mellow sweetness without the sharp bite raw garlic would bring. Blend to a smooth sauce but consider leaving a few tomato halves whole for texture—after all, this Roasted Tomato and Garlic Ricotta Pasta Recipe is all about balancing creamy and chunky!
Step 4: Combine and Finish
Pour the blended sauce into a large pan and warm gently over low heat, tasting for seasoning and adjusting salt, pepper, or chili as you like. Toss in the cooked pasta and mix until every strand is coated in that luscious sauce. If the sauce feels too thick, add a little reserved pasta water to loosen it up. Your kitchen will be filled with the intoxicating smell of roasted tomatoes and garlic that’s absolutely irresistible.
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
To turn this dish into something truly memorable, the garnishes are where you can play. Toasted breadcrumbs add a satisfying crunch that contrasts the creamy sauce beautifully. Sprinkle some toasted pine nuts or almonds for a nutty twist, or add capers or olives for an extra punch of briny flavor. A dollop of almond ricotta or regular ricotta on top brings a luscious, creamy finish. Fresh herbs like basil or parsley scatter on top bring freshness and a lovely pop of green color that’s just as delightful to the eyes as to the palate.
Side Dishes
Because the pasta is rich and flavorful, simple side dishes complement it best. A crisp green salad with lemon vinaigrette or garlic-infused roasted vegetables make excellent partners, adding freshness and balance. Crusty bread or garlic bread is a classic option for mopping up every last bit of that incredible sauce.
Creative Ways to Present
For a rustic yet elegant look, serve the pasta family-style in a large shallow bowl garnished with herbs and the optional toppings scattered artfully. Alternatively, twirl the pasta neatly onto plates and add a generous scoop of ricotta on top added just before serving. For a dinner party, small individual portions in shallow cups with a sprinkle of toasted nuts and breadcrumbs make for lovely, shareable appetizers that hint at the delicious meal ahead.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from the Roasted Tomato and Garlic Ricotta Pasta Recipe, store them in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, making the next meal even more delicious. Just be mindful the pasta might soak up some sauce, so a splash of water or olive oil can help when reheating.
Freezing
This pasta sauce freezes beautifully on its own. Transfer the roasted tomato and garlic sauce (without the pasta) to a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it overnight and cook fresh pasta to combine for a quick and tasty meal.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally. Add a bit of olive oil or reserved pasta water to loosen the sauce if it has thickened. Avoid high heat to keep the ricotta creamy and the flavors bright. Reheating in small batches works best, so the texture stays just right.
FAQs
Can I use other types of tomatoes for this recipe?
Absolutely! While small tomatoes like cherry or grape are preferred for their sweetness and lower water content, roma or plum tomatoes can work too. Just be aware that larger tomatoes may release more liquid, so you might want to adjust roasting time or seasoning accordingly.
Is it necessary to peel the garlic before roasting?
No need to peel the garlic cloves before roasting; keeping them unpeeled lets them cook gently inside their skins, resulting in tender, mellow cloves that are easy to squeeze out and blend into the sauce.
Can I make this dish vegan?
Yes, just swap regular ricotta with almond ricotta or another plant-based ricotta alternative. The roasted tomato and garlic sauce itself is naturally vegan and packed with flavor.
What pasta shapes work best for this recipe?
Smoother pasta shapes like linguine, spaghetti, or penne catch the sauce wonderfully. They provide enough surface area for the silky roasted tomato sauce to cling to every bite.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or crispy tofu make excellent additions if you’re looking to boost the protein. Just add them after mixing the pasta with the sauce to keep everything well balanced.
Final Thoughts
This Roasted Tomato and Garlic Ricotta Pasta Recipe is truly one of those dishes you’ll find yourself turning to time and time again—whether for a cozy weeknight dinner or an impressive yet simple gathering with friends. It’s the perfect mix of fresh, roasted, creamy, and a bit tangy, all wrapped up in a bowl of comforting pasta. Give it a try soon, and I promise it’ll quickly become one of your favorite recipes to share and savor.
Print
Roasted Tomato and Garlic Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta recipe features small tomatoes and garlic cloves roasted to perfection, blended into a rich, flavorful sauce tossed with pasta and garnished with your choice of toppings such as toasted breadcrumbs, pine nuts, or vegan ricotta. It’s an easy, comforting dish perfect for a quick weeknight dinner with a burst of fresh Italian-inspired flavors.
Ingredients
Main Ingredients
- 1 kg / 34 oz small tomatoes (a mix of cherry tomatoes and small-medium British pink tomatoes recommended)
- 8 cloves of garlic
- 45 ml / 3 tbsp olive oil
- 1½ tsp dried oregano
- Salt and pepper, to taste
- Pinch of chilli, adjust to taste (optional)
- Pinch of sugar (optional, to balance acidity)
- A sprig of fresh basil (optional)
- 300 g / 10½ oz favorite pasta (gluten-free if needed; linguine, spaghetti, or penne preferred)
Optional Extras
- 2 tbsp toasted coarse breadcrumbs
- 2 tbsp pine nuts or almonds, toasted
- 2 tbsp capers or sliced olives
- Almond ricotta or vegan ricotta
- Fresh herbs such as basil or parsley
Instructions
- Preheat Oven: Heat the oven to 220°C / 425°F to prepare for roasting the tomatoes and garlic.
- Prepare Tomatoes and Garlic: Cut the tomatoes in half and place them in a large baking dish. Add unpeeled garlic cloves crushed with the side of a knife. Drizzle olive oil over, then season with dried oregano, salt, pepper, chilli if using, and a pinch of sugar if the tomatoes are not sweet enough. Add a sprig or two of fresh basil if available.
- Roast Tomatoes and Garlic: Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even roasting. Tomatoes should be soft, juicy, and slightly charred in spots.
- Cook Pasta: While the tomatoes roast, cook the pasta in boiling salted water just shy of al dente according to package instructions. Drain and set aside.
- Blend Sauce: Once roasted, transfer the tomatoes and their juices to a blender, discarding any wilted basil. Squeeze roasted garlic cloves out of their skins and add to the blender. Blend until mostly smooth, leaving some tomato pieces intact for texture if desired.
- Heat Sauce and Combine: Pour the blended sauce into a pan and gently heat it up. Taste and adjust seasoning as needed with salt, pepper, or extra herbs. Add the cooked pasta to the sauce and toss thoroughly to coat every strand or piece.
- Serve and Garnish: Divide the pasta among four plates. Garnish with optional toppings such as toasted breadcrumbs, pine nuts, almond ricotta, fresh parsley, or other preferred extras for added flavor and texture.
Notes
- Small tomatoes are preferred for their natural sweetness and lower water content; a mix of cherry and small-medium pink tomatoes works well.
- Choose smooth pasta shapes like linguine, spaghetti, or penne for best sauce adherence.
- Adjust the pinch of sugar based on tomato sweetness to balance the sauce flavor.
- Optional extras like toasted breadcrumbs and nuts provide a delightful crunch and contrast.
- This recipe can be made gluten-free by choosing gluten-free pasta.
