Roasted Tomato and Garlic Ricotta Pasta Recipe

I absolutely love this Roasted Tomato and Garlic Ricotta Pasta Recipe because it’s the perfect mix of comfort and freshness all in one bowl. When those ripe tomatoes turn sweet and caramelized in the oven, paired with the mellow creaminess of ricotta and that punch of garlic, it feels like a little celebration on the plate. You’ll find that it’s satisfying enough for a weeknight dinner but impressive enough to serve to guests without breaking a sweat.

When I first tried this recipe, I was blown away by how simple ingredients could come together to create such a rich, vibrant flavor. It works perfectly in late summer when tomatoes are at their best, but honestly, I make it year-round because it’s just that good and versatile. If you’re looking for a fresh pasta dish that doesn’t require a ton of fuss — this Roasted Tomato and Garlic Ricotta Pasta Recipe might just become your new go-to!

Ingredients You’ll Need

These ingredients all complement each other to create a creamy, tangy, and slightly sweet pasta sauce. I recommend picking the ripest tomatoes you can find — that really makes a difference in the roasted flavor.

• Ripe Vine Tomatoes: Choose medium-sized tomatoes that are juicy and fragrant for the best roasting results.
• Garlic Head or Cloves: Roasting whole garlic softens the flavor into a creamy, spreadable delight.
• Olive Oil: Use a good quality extra virgin olive oil for richness.
• Salt and Pepper: Essential for seasoning, and to enhance all the flavors.
• Pasta: I like spaghetti or fettuccine, but any long pasta works great here.
• Pasta Cooking Water: It helps loosen the sauce and bind it to the pasta beautifully.
• Chilli Flakes (Optional): Adds a nice bit of heat if you like some spice.
• Ricotta Cheese: Gives creaminess and a mild tang that balances the tomato’s acidity.
• Fresh Basil Leaves: Adds a fragrant, fresh pop of herbal flavor.
• Grated Parmesan Cheese: For finishing touches and extra umami.

Variations

I love that this Roasted Tomato and Garlic Ricotta Pasta Recipe is so easy to customize based on what you have. Sometimes, I like to throw in extras or swap out ingredients — feel free to get creative!

• Add Protein: I’ve made this with grilled chicken or sautéed shrimp for an extra hearty dinner — it works like a charm.
• Dairy-Free: Use a plant-based ricotta substitute or silken tofu for a creamy texture without dairy.
• Vegetables: Toss in some roasted zucchini or spinach for added greens and texture.
• Herbs Swap: If you don’t have basil, fresh oregano or parsley makes a great alternative.

How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe

Step 1: Roast Your Tomatoes and Garlic to Perfection

Preheat your oven to 200°C (400°F). Halve your tomatoes and place them cut-side up in a baking dish. Take the whole garlic head and slice off the top — this exposes the cloves and helps them cook evenly. Pop the garlic next to the tomatoes, drizzle everything with olive oil, then sprinkle with salt and pepper. Roast for 20 minutes. Once done, cover the baking dish with foil and return it to the oven for another 10 minutes. The tomatoes should look caramelized and blistered, and the garlic soft enough to squeeze out easily.

Step 2: Cook Pasta and Reserve the Magic Water

While your veggies roast, boil a large pot of heavily salted water for the pasta. Cook the pasta al dente, just as the package suggests. Don’t forget to scoop out about a cup of that starchy pasta water before draining — it’s the secret weapon for a silky, clingy sauce.

Step 3: Blend Sauce Ingredients Smoothly

Squeeze the roasted garlic cloves out of their skins and into a blender. Add the blistered tomatoes, a handful of basil leaves, ricotta cheese, chili flakes if you’re using them, and about a quarter cup of that reserved pasta water. Blend everything until smooth — you’re aiming for a creamy, dreamy sauce without any chunks.

Step 4: Combine Sauce and Pasta

Pour your sauce into a large skillet or pan over medium heat. Toss in the cooked pasta and give everything a good stir until every strand is coated in that luscious sauce. If the sauce feels too thick, add a splash more pasta water to loosen it up. Taste and adjust salt and pepper as needed — this part is key, so don’t skip it!

Step 5: Serve and Garnish

Dish out the pasta into bowls. Top with fresh basil leaves and a generous sprinkle of grated parmesan cheese. Sit down, take a breath, and enjoy every bite.

How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe

Garnishes

I always top this pasta with a handful of fresh basil leaves and a good grating of parmesan cheese — it adds brightness and extra depth. Sometimes I drizzle a little olive oil over the top just before serving for a slick, glossy finish that makes it look restaurant-worthy.

Side Dishes

My family loves this with a crisp green salad dressed lightly with lemon and olive oil, or some garlic toasted bread to mop up the sauce. If you want extra veggies, sautéed spinach or roasted asparagus make a lovely, light side.

Creative Ways to Present

For special occasions, I sometimes plate the pasta nest-style and add edible flowers or microgreens on top for a pop of color. Another fun way is to serve it in small ramekins with a sprinkle of parmesan and basil — kind of like individual pasta casseroles. It always impresses guests!

Make Ahead and Storage

Storing Leftovers

After making this Roasted Tomato and Garlic Ricotta Pasta Recipe, I store leftovers in an airtight container in the fridge. It keeps well for up to 3 days and tastes even better the next day once the flavors meld.

Freezing

I’ve frozen the sauce separately in small portions and it reheats beautifully — just thaw overnight in the fridge and reheat gently with a splash of water or broth. I don’t recommend freezing the pasta itself as it can get mushy.

Reheating

To reheat, I warm the sauce gently in a skillet then toss in freshly cooked pasta, finishing with a bit of reserved pasta water for perfect texture. Microwaving works too, but slowly reheating on the stove really refreshes the sauce.

FAQs

Final Thoughts

This Roasted Tomato and Garlic Ricotta Pasta Recipe holds a special place in my kitchen because it’s both simple and soulful — it never fails to satisfy, whether I’m cooking for one or sharing with friends. I really hope you’ll give it a try and discover, just like I did, how roasting a few humble ingredients can turn into the most delicious pasta sauce. Trust me, once you taste it, you’ll find yourself making it again and again.

Print