Roasted Tomato and Garlic Ricotta Pasta Recipe

This Roasted Tomato and Garlic Ricotta Pasta is my idea of the perfect cozy dinner — sweet, caramelized tomatoes and mellow roasted garlic mingle with luscious ricotta cheese, all swirled around your favorite pasta for a meal that’s creamy yet bright, rich yet fresh. Each bite bursts with savory flavor and a touch of magic from the oven, making this dish equally great for Wednesday comfort or a weekend gathering with friends.

Ingredients You’ll Need

This beautiful bowl of comfort comes together with just a handful of vibrant ingredients. Each one brings something essential — from the juicy pop of cherry tomatoes to the silky boost from ricotta. Here’s what you’ll need to make Roasted Tomato and Garlic Ricotta Pasta shine:

• Cherry Tomatoes: Their natural sweetness concentrates in the oven, creating bursts of juicy flavor in every bite.
• Olive Oil: Helps the tomatoes roast to perfection and builds a silky base for the sauce.
• Salt: Essential for bringing out the flavors of the tomatoes and cheese.
• Black Pepper: Adds just the right amount of warmth and bite.
• Garlic (minced): The backbone of our savory sauce, giving the pasta its irresistible aroma.
• Pasta: Choose your favorite shape; something that will hold the sauce beautifully, like rigatoni or penne.
• Ricotta Cheese: What makes this dish creamy and comforting, it’s the heart of the sauce.
• Grated Parmesan Cheese: Adds salty depth and ties all the flavors together.
• Fresh Basil (chopped): For that herbaceous, summery kick at the finish.
• Fresh Parsley (chopped): Brightens and freshens the flavor profile.
• Red Pepper Flakes (optional): For those who like a little heat in their Roasted Tomato and Garlic Ricotta Pasta.
• Pasta Water: The secret to a silky-smooth sauce that clings to every noodle.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Step 1: Roast Your Tomatoes

Start by preheating your oven to 400°F (200°C). Lay the cherry tomatoes out in a single layer on a baking sheet, then drizzle them with olive oil and sprinkle over salt and black pepper. Place them in the oven for about 20 minutes; you’re looking for the tomatoes to burst and caramelize, filling your kitchen with an irresistible aroma. This step is where so much of the flavor magic happens for Roasted Tomato and Garlic Ricotta Pasta.

Step 2: Boil Your Pasta

While your tomatoes are roasting, bring a big pot of salted water to a rolling boil on the stove. Add your favorite pasta and cook according to the package instructions until al dente. Don’t forget to scoop out about quarter cup of that pasta water before draining — this starchy liquid is gold for our sauce.

Step 3: Sauté the Garlic

In a large skillet, heat a splash of olive oil over medium heat. Toss in your minced garlic and sauté for about a minute, just until fragrant. The goal is to bring out its flavor without letting it brown, keeping it mellow and sweet.

Step 4: Build the Sauce with Roasted Tomato and Garlic Ricotta Pasta Magic

Once those tomatoes are hot and caramelized, carefully transfer them (along with any delicious juices on the baking sheet) straight into your skillet with the garlic. Use a wooden spoon to gently smash the tomatoes, so their juices mix with the oil and garlic for a chunky, rustic sauce.

Step 5: Stir in Cheese and Pasta

Add the ricotta and Parmesan cheese right into your skillet, stirring so everything melds together. If the sauce feels a bit too thick, slowly pour in your reserved pasta water until you get the perfect creamy consistency. Then, toss in the cooked pasta, making sure every noodle is coated in that luxurious sauce.

Step 6: Add Herbs and Adjust

Now’s the time for a sprinkle of fresh basil, parsley, and a pinch of red pepper flakes if you like a bit of heat. Taste and adjust with more salt and pepper as needed. This final step brings all the flavors alive in the Roasted Tomato and Garlic Ricotta Pasta.

Step 7: Serve and Enjoy

Finish your pasta with a flourish of extra Parmesan and maybe a few more basil leaves. Serve immediately while everything is dazzlingly creamy and the ricotta is still cloud-like. If you want to get fancy, a squeeze of lemon or drizzle of balsamic vinegar will send the flavors sky-high.

How to Serve Roasted Tomato and Garlic Ricotta Pasta

Garnishes

The right finishing touches elevate this Roasted Tomato and Garlic Ricotta Pasta from excellent to unforgettable. I love topping mine with a shower of freshly grated Parmesan, more basil or parsley, and a drizzle of good olive oil. If you want a pop of color and a touch of heat, a sprinkle of red pepper flakes works beautifully here too.

Side Dishes

This pasta can stand on its own, but it also pairs like a dream with a simple green salad tossed in a lemony vinaigrette, or some garlicky roasted vegetables. For a heartier meal, serve it alongside warm, crusty bread to mop up any extra sauce, or some grilled chicken or shrimp for added protein.

Creative Ways to Present

If you want to wow at the table, try spooning the Roasted Tomato and Garlic Ricotta Pasta into a big, shallow bowl and letting guests serve themselves family-style. Or, twirl it high in individual pasta bowls and top each with a perfect dollop of ricotta and extra basil. For a surprise twist, layer leftovers into a baking dish the next day, sprinkle with extra cheese, and bake until golden for a pasta al forno-inspired treat.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Tomato and Garlic Ricotta Pasta keeps surprisingly well! Store any extras in an airtight container in the fridge, where they’ll stay delicious for up to three days. The flavors deepen overnight, making for a fantastic second meal.

Freezing

While this pasta is best enjoyed fresh, you can freeze it in a pinch. Cool completely, then pack into freezer-safe containers. Be aware that the texture of the ricotta may change a bit after freezing, but a good stir during reheating helps bring it back together.

Reheating

When it’s time to reheat, add a splash of milk, cream, or even a little reserved pasta water to loosen the sauce before gently warming on the stovetop or in the microwave. Stir until everything is creamy and hot. Freshen things up with a sprinkling of herbs just before serving.

FAQs

Can I use other types of tomatoes instead of cherry tomatoes?

Absolutely! Grape tomatoes or even chopped Roma tomatoes work well. Just make sure they’re ripe and cut larger tomatoes into bite-size pieces for even roasting in your Roasted Tomato and Garlic Ricotta Pasta.

Is there a way to make this dish gluten-free?

You can easily swap in your favorite gluten-free pasta — look for chickpea, rice, or lentil-based varieties for the best texture that still holds up to the creamy sauce.

How do I make this pasta more filling?

Bulk it up by stirring in sautéed spinach, kale, or your favorite veggies. For extra protein, sliced grilled chicken, shrimp, or even canned white beans fit right in with the flavors of the Roasted Tomato and Garlic Ricotta Pasta.

Can I make the sauce ahead of time?

Yes! Roast the tomatoes and prepare the garlic-ricotta sauce up to a day in advance. Store in the refrigerator, and just gently reheat before tossing with freshly cooked pasta and herbs.

What’s the best pasta shape for this recipe?

Short shapes like rigatoni, penne, or fusilli work best because they catch all the saucy bits, but you can use whatever pasta you love with this Roasted Tomato and Garlic Ricotta Pasta. Even spaghetti or fettuccine taste wonderful coated in all that creamy sauce.

Final Thoughts

I genuinely hope you’ll give this Roasted Tomato and Garlic Ricotta Pasta a try — it’s one of those comforting dishes that manages to feel both simple and a little bit special every time. There’s nothing better than sharing a bowl with people you love. Happy cooking — and enjoy every creamy, tomato-filled bite!

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