Why You’ll Love Roasted Tomato and Garlic Ricotta Pasta Recipe
This pasta is simple enough for a weeknight dinner but flavorful enough to serve to guests. Roasting the tomatoes brings out their natural sweetness, while the garlic turns soft and mellow. Ricotta makes the sauce creamy without feeling heavy, and fresh basil adds a bright finish.
It uses simple ingredients, comes together quickly, and can be made with spaghetti, fettuccine, or almost any pasta you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g ripe medium vine tomatoes, halved
1 small whole garlic head, or 4 large garlic cloves, unpeeled
30 ml olive oil
Salt and pepper to taste
225 g pasta, such as spaghetti, fettuccine, or another type
Reserved pasta cooking water, as needed
1/2 tsp chilli flakes, optional
120 g ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese and fresh basil leaves, for serving
Directions
Preheat the oven to 200°C.
Place the halved tomatoes in a baking dish. Cut the top off the garlic head to expose the cloves, then place it beside the tomatoes.
Drizzle everything with olive oil and season with salt and pepper.
Roast for about 20 minutes. Remove the baking dish from the oven, cover it with kitchen foil, then return it to the oven for another 10 minutes, or until the tomatoes are blistered and caramelized and the garlic is soft.
Meanwhile, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240 ml of pasta cooking water before draining.
Squeeze the roasted garlic cloves out of their skins. Add the garlic to a blender with the roasted tomatoes, fresh basil, chilli flakes if using, ricotta cheese, and about 60 ml of reserved pasta water. Blend until smooth.
Transfer the sauce to a large skillet or pan. Add the cooked pasta and toss until evenly coated. Warm over medium heat until heated through, adding more pasta water a little at a time if the sauce is too thick.
Taste and adjust with more salt or pepper if needed.
Serve in bowls with grated parmesan cheese and fresh basil leaves.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Add spinach to the skillet when tossing the pasta with the sauce for extra greens.
Use cherry tomatoes instead of vine tomatoes for a sweeter sauce.
Swap ricotta for mascarpone for a richer texture.
Add grilled chicken, shrimp, or white beans for extra protein.
Use whole wheat pasta or gluten-free pasta if preferred.
Add extra chilli flakes for a spicier version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of water, milk, or reserved pasta water to loosen the sauce. You can also microwave it in short intervals, stirring between each one.
Freezing is not ideal because ricotta-based sauces can become grainy after thawing.
FAQs
Can I use canned tomatoes?
Fresh tomatoes work best for roasting, but canned whole tomatoes can be used in a pinch. Drain them well and roast until slightly caramelized.
Can I make this pasta without a blender?
Yes. Mash the roasted tomatoes and garlic with a fork or potato masher for a chunkier sauce.
What pasta shape works best?
Spaghetti, fettuccine, linguine, penne, and rigatoni all work well with this creamy tomato ricotta sauce.
Can I use cottage cheese instead of ricotta?
Yes, but blend it well for a smoother texture. The flavor will be slightly tangier.
Is this recipe spicy?
Only mildly, and only if you add the chilli flakes. You can leave them out completely.
Can I add protein?
Yes. Grilled chicken, shrimp, turkey meatballs, or white beans pair well with this pasta.
Why reserve pasta water?
Pasta water helps loosen the sauce and makes it cling better to the pasta.
Can I make the sauce ahead of time?
Yes. Make the sauce up to 2 days ahead and store it in the refrigerator. Warm it gently before tossing with freshly cooked pasta.
Can I use dried basil?
Fresh basil gives the best flavor, but dried basil can be used if needed. Start with a small amount and adjust to taste.
How do I make the sauce creamier?
Add a little more ricotta or a splash of cream while blending the sauce.
Conclusion
Roasted Tomato and Garlic Ricotta Pasta is creamy, fresh, and full of deep roasted flavor. With sweet tomatoes, mellow garlic, ricotta, basil, and parmesan, it is an easy pasta dinner that feels special without requiring much effort.
