Roasted Tomato and Garlic Ricotta Pasta Recipe
This Roasted Tomato and Garlic Ricotta Pasta is a delightful and comforting dish featuring sweet, caramelized roasted tomatoes and garlic blended into a creamy ricotta sauce. Tossed with perfectly cooked pasta and finished with fresh basil and Parmesan, it’s a simple yet elegant meal perfect for any weeknight or special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Roasted Ingredients
- 1 pound (450g) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
Pasta
- 8 ounces (225g) pasta (spaghetti, fettuccine, or other)
- 1 cup (240ml) reserved pasta cooking water (adjust as needed)
- ½ teaspoon chili flakes (optional)
Sauce and Garnish
- ½ cup (120g) ricotta cheese
- Handful of fresh basil leaves
- Grated Parmesan cheese, for serving
Instructions
- Roast the tomatoes and garlic: Preheat the oven to 400°F (200°C). Arrange the halved tomatoes on a baking dish, cut side up. Place the whole garlic head beside them after cutting off its top to expose the cloves. Drizzle everything with olive oil, then season with salt and pepper. Roast uncovered for 20 minutes, then cover loosely with foil and continue roasting for another 10 minutes until the tomatoes blister and caramelize, and the garlic becomes soft.
- Cook the pasta: While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup (240ml) of pasta cooking water before draining the pasta.
- Blend the sauce: Once the roasted ingredients are cool enough to handle, squeeze the soft garlic cloves out of their skins into a blender. Add the roasted tomatoes, fresh basil, chili flakes (if using), ricotta cheese, and ¼ cup (60ml) of the reserved pasta cooking water. Blend until smooth, adding more water as needed to create a silky sauce.
- Combine pasta with sauce: Transfer the cooked pasta to a large skillet over medium heat. Pour the blended sauce over the pasta and toss to coat evenly. If the sauce is too thick, gradually add more reserved pasta water, a little at a time, until the desired consistency is reached.
- Season and serve: Taste the pasta and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with freshly grated Parmesan cheese and more basil leaves for freshness.
Notes
- You can substitute the pasta type with gluten-free pasta if needed for dietary requirements.
- For a spicier kick, increase the chili flakes or add fresh chili when blending the sauce.
- Use fresh, ripe tomatoes for the best flavor; roma or vine tomatoes work well.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Gently toss pasta with sauce on low heat to prevent the ricotta from curdling.
Keywords: roasted tomato pasta, garlic ricotta pasta, Italian pasta recipe, creamy tomato sauce, vegetarian pasta dish
