If you’re craving a comforting pasta dish bursting with fresh flavors, then you are in the right place. This Roasted Tomato and Garlic Ricotta Pasta is a delightful symphony of sweet roasted tomatoes, fragrant garlic, and creamy ricotta, all tossed with perfectly cooked pasta. Each bite is a warm hug of savory goodness.
Imagine tender pasta coated in a vibrant, slightly sweet tomato sauce, studded with creamy ricotta cheese, and finished with a sprinkle of fresh basil.
Recipe Details
- Flavor Profile: Sweet, savory, and herbaceous, with a hint of tang from the roasted tomatoes.
- Textures: Creamy ricotta, tender pasta, and juicy roasted tomatoes.
- Total Time: About 1 hour and 15 minutes, with approximately 45 minutes of roasting time.
- Difficulty: Easy. This recipe is perfect for home cooks of all levels.
What You’ll Need
This Roasted Tomato and Garlic Ricotta Pasta recipe features the simple beauty of fresh ingredients. You’ll need ripe tomatoes, fragrant garlic, and creamy ricotta as the stars of the show. The base includes pasta and olive oil, and fresh basil adds a touch of brightness.
Ingredient Notes
- Tomatoes – Choose vibrant, ripe tomatoes for the best flavor. Roma tomatoes work well, but you can use any variety you enjoy. Roasting brings out their natural sweetness.
- Garlic – Fresh garlic is key for that delicious aroma and flavor. Don’t be shy with it – it roasts beautifully!
- Ricotta Cheese – Opt for whole milk ricotta for a rich, creamy texture.
- Pasta – Any shape pasta works in this recipe.
- Olive Oil – Use a good quality extra virgin olive oil for roasting.
- Basil – Fresh basil provides a lovely, fresh finish.
Add-ins and Substitutions
- Spice it up: Add a pinch of red pepper flakes to the tomatoes while roasting for a touch of heat.
- Add veggies: Roast other vegetables along with the tomatoes, such as bell peppers or zucchini.
- Make it cheesy: Sprinkle some grated Parmesan cheese over the pasta before serving for even more cheesy goodness.
- Add protein: Add grilled chicken or shrimp to the pasta.
How to Make Roasted Tomato and Garlic Ricotta Pasta
Let’s dive into how to create this incredible Roasted Tomato and Garlic Ricotta Pasta!
- Prep the oven and tomatoes: Preheat your oven to 400°F. Cut the tomatoes in half and place them cut-side up on a baking sheet.
- Roast the garlic and tomatoes: Drizzle the tomatoes with olive oil, then add the garlic cloves to the baking sheet. Roast for 45 minutes, or until the tomatoes are nicely softened and the garlic is fragrant.
- Cook the pasta: While the tomatoes are roasting, cook your pasta according to the package directions. Reserve about 1/2 cup of the pasta water before draining.
- Combine the flavors: Remove the roasted tomatoes and garlic from the oven. Squeeze the roasted garlic cloves out of their skins, into a bowl. Add the roasted tomatoes to the bowl and mash everything together with a fork.
- Finish the dish: Add the cooked pasta to the bowl with the tomatoes and garlic, along with a little of the reserved pasta water to help create create a sauce.
- Add the ricotta: Gently fold in the ricotta cheese, making sure not to overmix.
- Serve & enjoy: Season with salt and pepper to taste. Garnish with fresh basil before serving.
Pro Tip: Don’t overcrowd the baking sheet when roasting the tomatoes; make sure they have a little room to breathe for the best caramelization.
Recipe Tips
- Roasting time: Keep an eye on the tomatoes during roasting. You want them to be soft and slightly caramelized, but not burnt.
- Save that pasta water: The reserved pasta water is your secret weapon, helping to create a beautiful sauce that clings to the pasta.
- Gentle touch: When mixing in the ricotta, be gentle to avoid breaking it down too much, leaving lovely creamy pockets of cheese.
- Taste and adjust: Season with salt and pepper to taste, and don’t be afraid to add a little more olive oil if needed.
- Fresh basil: Fresh basil truly elevates the flavors.
FAQs
- Can I use other types of tomatoes? Absolutely! While Roma tomatoes are a popular choice, feel free to use cherry tomatoes, heirloom tomatoes, or any other variety you love.
- Can I make this ahead of time? You can roast the tomatoes and garlic a day in advance and store them in the refrigerator. Reheat gently before combining with the pasta and ricotta.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Can I freeze this pasta? While it’s best served fresh, you can freeze leftovers. Let the pasta cool completely, then portion it into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently.
Serving Suggestions
- Garlic bread: Serve with toasted garlic bread for soaking up all the delicious sauce and flavors.
- Simple salad: A fresh green salad with a light vinaigrette is a perfect side dish.
- Crusty bread: A simple slice of crusty bread will allow you to soak the delicious oils from the bottom of the pan.
- Wine Pairing: A simple Pinot Noir or Cabernet Sauvignon
Make This Recipe in Advance
You can roast the tomatoes, cool them, and store them in the fridge. This step can be done up to the day before serving. You can also cook the pasta in advance and store separately from the sauce. Store the roasted tomato mixture and cooked pasta in separate airtight containers in the refrigerator for up to 2 days. Combine the pasta and sauce just before serving.
Print
Roasted Tomato and Garlic Ricotta Pasta
- Total Time: 1 hour and 15 minutes
- Yield: Serves 4
Description
This Roasted Tomato and Garlic Ricotta Pasta is a delightful symphony of sweet roasted tomatoes, fragrant garlic, and creamy ricotta, all tossed with perfectly cooked pasta. Each bite is a warm hug of savory goodness.
Ingredients
1 pound (450g) ripe medium vine tomatoes, halved
1 small whole garlic head (or 4 large garlic cloves, unpeeled)
2 tbsp (30ml) olive oil
Salt and pepper to taste
8 oz (225g) pasta (spaghetti, fettuccine, or other type)
Pasta cooking water (adjust to desired consistency)
1⁄2 tsp chilli flakes (optional)
1/2 cup (120g) ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese and fresh basil leaves, for serving
Instructions
Preheat the oven to 200C (400F). Place halved tomatoes in a baking dish. Cut the top off a whole garlic head and put it next to the tomatoes. Drizzle with olive oil, salt, and pepper. Roast for 20 minutes, then cover with foil and roast for another 10 minutes until tomatoes are blistered and garlic is soft.
While roasting, cook pasta al dente in salted water, reserving 1 cup of pasta water.
Squeeze the soft garlic cloves into a blender with the roasted tomatoes, basil, chili flakes (if using), ricotta, and 1/4 cup pasta water; blend until smooth.
Combine the sauce with the cooked pasta in a pan, toss, and heat through. Add more pasta water if too dry.
Season to taste.
Serve with fresh basil and parmesan. Enjoy.
Notes
Keep an eye on the tomatoes during roasting. You want them to be soft and slightly caramelized, but not burnt.
Save that pasta water: The reserved pasta water is your secret weapon, helping to create a beautiful sauce that clings to the pasta.
Gentle touch: When mixing in the ricotta, be gentle to avoid breaking it down too much, leaving lovely creamy pockets of cheese.
Taste and adjust: Season with salt and pepper to taste, and don’t be afraid to add a little more olive oil if needed.
Fresh basil: Fresh basil truly elevates the flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified
