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Roasted Tomato and Garlic Ricotta Pasta Recipe

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★★★★★

4.3 from 36 reviews

This Roasted Tomato and Garlic Ricotta Pasta is a creamy, bright, and comforting vegetarian dish that balances the sweet, jammy flavor of roasted tomatoes and garlic with the freshness of lemon and basil. Perfect for a quick and satisfying dinner, this recipe features tender pasta tossed in a luscious ricotta and Parmesan sauce with a hint of gentle heat from red pepper flakes.

Ingredients

Scale

Pasta

  • 12 ounces pasta (rigatoni, fusilli, or spaghetti)

Roasted Tomato and Garlic

  • 2 pints cherry or grape tomatoes, halved
  • 6–8 garlic cloves, peeled and left whole
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)

Cheese and Flavorings

  • 1 cup whole-milk ricotta
  • 1/2 cup finely grated Parmesan or Pecorino Romano, plus more for serving
  • 1 lemon (zest and 1–2 teaspoons juice)
  • 1/2 cup fresh basil leaves, torn or sliced

Additional

  • Reserved pasta water (about 1 cup)
  • Optional add-ins: baby spinach, toasted pine nuts, crispy prosciutto, or a handful of arugula

Instructions

  1. Heat the oven. Preheat your oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper for easy cleanup.
  2. Prep the tomatoes and garlic. Spread the halved cherry or grape tomatoes and whole peeled garlic cloves evenly on the prepared sheet pan. Drizzle with extra-virgin olive oil and season with kosher salt, freshly ground black pepper, and red pepper flakes if using. Toss gently to coat all pieces, then spread them cut-side up in a single layer.
  3. Roast until jammy. Place the sheet pan in the oven and roast the tomatoes and garlic for 20 to 25 minutes, stirring once halfway through. The tomatoes should become soft, slump, and blister, while the garlic should be tender and golden at the edges. If needed, roast for an additional 5 minutes to deepen the color and flavor.
  4. Boil the pasta. While the tomatoes roast, bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta thoroughly.
  5. Make the ricotta mixture. In a large bowl, whisk the whole-milk ricotta with half of the grated Parmesan cheese, lemon zest, a splash of lemon juice (about 1 teaspoon), and a pinch of salt and pepper. Add 2 to 3 tablespoons of the hot reserved pasta water to loosen the mixture until it becomes creamy and spoonable.
  6. Smash the roasted garlic. Remove the sheet pan from the oven and use a fork to gently mash the roasted garlic cloves into the tomatoes right on the pan, creating a saucy, flavorful base.
  7. Combine pasta and tomatoes. Add the hot, drained pasta directly to the sheet pan with the roasted tomato-garlic mixture (or transfer everything to a large skillet). Toss well to coat the pasta evenly, adding a splash of reserved pasta water as needed to help the sauce cling.
  8. Fold in ricotta. Remove from the heat and add dollops of the ricotta mixture to the pasta. Gently stir to combine, creating glossy ribbons of ricotta throughout rather than a heavy sauce. Add more pasta water if the consistency needs loosening.
  9. Finish with herbs and cheese. Stir in most of the torn or sliced basil leaves and the remaining Parmesan cheese. Taste the pasta and adjust seasoning with extra salt, pepper, and additional lemon juice for brightness if desired.
  10. Serve. Plate the pasta and garnish with extra basil leaves, grated Parmesan or Pecorino Romano, a drizzle of olive oil, and a sprinkling of red pepper flakes. Optionally, add baby spinach (which will wilt in the heat), toasted pine nuts for crunch, crispy prosciutto, or a handful of arugula for additional texture and flavor.

Notes

  • Use whole-milk ricotta for the creamiest texture; low-fat ricotta may yield a less rich sauce.
  • Save some pasta cooking water—it’s key to loosening the sauce and helping it cling to the pasta perfectly.
  • Feel free to swap out the cheese for Pecorino Romano if you prefer a sharper, saltier flavor.
  • Red pepper flakes add gentle heat but can be omitted for a milder dish.
  • Optional add-ins like baby spinach and toasted pine nuts add extra nutrition and texture, making the dish even more satisfying.
  • Make sure not to overcook the pasta; it should be just shy of al dente as it will finish cooking when tossed with the sauce.

Keywords: roasted tomato pasta, ricotta pasta, garlic pasta, easy Italian dinner, vegetarian pasta, creamy tomato sauce

Find it online: https://epicrecipebox.com/roasted-tomato-and-garlic-ricotta-pasta-recipe/