Roasted Tomato and Garlic Ricotta Pasta: A Rustic Comfort

Roasted Tomato and Garlic Ricotta Pasta Ingredients

• Cherry Tomatoes (1.5 lbs): These are the stars, hon! They burst with sweetness when roasted, giving us that lovely, jammy sauce. Don’t even think about sad, pale tomatoes, go for bright red, plump ones. I tried using canned once in a pinch, and it just wasn’t the same.
• Garlic (1 head): Mellows out beautifully in the oven, becoming sweet and spreadable. I always use a whole head, because can you ever really have too much garlic? No, you can’t.
• Olive Oil (3-4 tbsp): Your best friend for roasting and coating the pasta. Use a good quality extra virgin olive oil if you can, you’ll taste the difference, trust me.
• Ricotta Cheese (1 cup, whole milk): This is where the creamy magic happens! Don’t use skim milk ricotta, just don’t. It won’t give you that luscious texture we’re aiming for. I once used a low-fat version, and it was… well, let’s just say it was a one-time experiment.
• Parmesan Cheese (1/2 cup grated, plus more for serving): Adds a salty, nutty kick. Freshly grated is absolutely worth the effort here. The pre-shredded stuff? It just doesn’t melt right, and it tastes like wood chips, honestly.
• Fresh Basil (1/4 cup chopped): Brightens everything up with its fragrant, peppery notes. The smell of fresh basil just makes me happy!
• Pasta (1 lb, e.g., rigatoni, penne): I love a good short, sturdy pasta that can really hold onto that glorious sauce. Rigatoni is my personal fave for this Roasted Tomato and Garlic Ricotta Pasta, but penne or even farfalle works too.
• Red Pepper Flakes (1/2 tsp, optional): For a little gentle warmth. I sometimes add a bit more if I’m feeling feisty!
• Salt & Black Pepper (to taste): Essential for bringing all those flavors to life. Season generously, tasting as you go.

Roasted Tomato and Garlic Ricotta Pasta Instructions

Roast Those Glorious Tomatoes & Garlic:

Preheat your oven to a cozy 400°F (200°C). Grab a big baking sheet, toss those cherry tomatoes right onto it, and add the whole head of garlic (peeled, or just cut the top off if you’re feeling lazy like me sometimes). Drizzle generously with olive oil, sprinkle with salt, pepper, and those red pepper flakes if you’re using them. Pop it in the oven for about 25-30 minutes, until the tomatoes are blistered and juicy, and the garlic is soft and golden. The smell filling your kitchen right now? That’s pure happiness, I swear.

Cook Your Pasta Like a Pro (or Me, Anyway):

While the veggies are roasting, bring a big pot of water to a rolling boil. This is where I always remind myself to salt the water generously it should taste like the ocean! Add your pasta and cook according to package directions until it’s al dente. You want it to have a little bite, not mushy. Before draining, remember to scoop out about a cup of that starchy pasta water, it’s liquid gold for our sauce, honestly.

Whip Up That Creamy Ricotta Dream:

In a large bowl, combine the whole milk ricotta, half of the grated Parmesan, a good drizzle of olive oil, and a pinch more salt and pepper. Give it a good whisk until it’s smooth and lovely. This creamy base is what makes our Roasted Tomato and Garlic Ricotta Pasta so incredibly comforting. If it feels a little too thick, don’t worry, that pasta water will save the day later!

Mash and Mix Those Roasted Goodies:

Once your roasted tomatoes and garlic are out of the oven, let them cool just enough to handle. Squeeze the soft garlic cloves out of their skins (if you didn’t peel them first) and mash them gently with a fork. Add the roasted tomatoes, garlic, and all those delicious pan juices to your bowl with the ricotta mixture. Stir it all together, mashing the tomatoes slightly as you go to release their juices. It’s a beautiful, rustic mess!

Bring It All Together with the Pasta:

Drain your al dente pasta, but remember, save that pasta water! Add the hot pasta directly to the bowl with the ricotta and roasted tomato mixture. Pour in about half of the reserved pasta water. Toss everything together vigorously until the sauce coats every strand of pasta. If it looks a little dry, add more pasta water, a tablespoon at a time, until it reaches that perfect, creamy consistency. This is where the magic really happens, seeing it all come together.

Serve It Up and Garnish with Love:

Divide the Roasted Tomato and Garlic Ricotta Pasta among bowls. Sprinkle with the remaining fresh Parmesan cheese and a generous scattering of fresh basil. A final drizzle of good olive oil never hurts either! Take a moment to admire your handiwork it should look vibrant, smell amazing, and honestly, taste even better. Enjoy every single bite!

Storing Your Roasted Tomato and Garlic Ricotta Pasta

This pasta dish holds up pretty well, which is great because leftovers are always a win! I usually store any extras in an airtight container in the fridge for up to 3-4 days. When reheating, I’ve learned that the microwave can sometimes make the ricotta sauce separate a bit, leaving it a little oily so don’t do that lol, unless you don’t mind! My personal tip? Reheat gently on the stovetop with a splash of water or even a tiny bit of chicken broth to bring the sauce back to life. It helps keep that creamy texture. The flavors actually deepen overnight, which is a delightful surprise!

Roasted Tomato and Garlic Ricotta Pasta Swaps

Life happens, and sometimes you don’t have exactly what the recipe calls for. I get it! For the tomatoes, if cherry tomatoes aren’t around, grape tomatoes work beautifully, or even chopped Roma tomatoes, though they might need a tiny bit longer to roast. I tried using sun-dried tomatoes once (rehydrated, of course), and it worked… kinda. It gave a much more intense, concentrated flavor, which was different but good! If you’re out of ricotta, a creamy goat cheese or even a good quality cream cheese could pinch-hit, but the texture will be a bit denser. For the basil, fresh is truly best, but a sprinkle of dried oregano can offer a different, earthy vibe in a pinch.

Serving Your Roasted Tomato and Garlic Ricotta Pasta

This Roasted Tomato and Garlic Ricotta Pasta is a meal in itself, honestly, but sometimes I like to make it a whole experience. A crisp green salad with a simple vinaigrette is always a good idea, it cuts through the richness beautifully. And don’t forget some crusty bread for soaking up every last bit of that amazing sauce that’s non-negotiable in my house! For drinks, a light-bodied red wine, like a Pinot Noir, or even a sparkling rosé, complements the flavors without overpowering them. And for a truly cozy night in? This dish and a rom-com? Yes please. It just feels right.

Cultural Backstory

While this particular combination of roasted tomatoes, garlic, and ricotta might not be a centuries-old Italian classic, it absolutely draws its inspiration from the heart of Italian home cooking. The idea of using fresh, seasonal ingredients, especially ripe tomatoes and fragrant basil, is deeply rooted in Italian culinary traditions. Ricotta, meaning ‘re-cooked’ in Italian, has been a staple for ages, often used in sweet and savory dishes alike. My own connection to this dish feels like a modern tribute to those simple, rustic flavors. It’s about taking humble ingredients and transforming them into something comforting and delicious, much like the nonnas do with whatever they have on hand. It’s my little slice of Italian-inspired comfort.

Frequently Asked Questions

→ Can I use canned diced tomatoes instead?

You can, but the flavor profile changes quite a bit. Canned tomatoes will give a richer, more concentrated sauce, but you’ll miss that sweet, blistered freshness from roasting. I tried it once when fresh weren’t available, and it was okay, but definitely different!

→ How can I make this Roasted Tomato and Garlic Ricotta Pasta spicier?

Oh, easy! Just ramp up those red pepper flakes. I sometimes add a whole teaspoon or even a sliced fresh chili to the roasting pan for an extra kick. You could also stir in a little Calabrian chili paste at the end for serious heat!

→ What’s the best way to get the garlic perfectly mellow?

Don’t rush it! Roasting the whole head (or even just peeled cloves) slowly at a moderate temperature allows it to caramelize and sweeten. If it’s too hot, it’ll burn and turn bitter, which I’ve learned the hard way more than once!

→ Can I make the sauce ahead of time?

You can roast the tomatoes and garlic ahead and store them in the fridge for a day or two. The ricotta mixture is best made fresh and combined with the hot pasta right before serving for the creamiest results. I tried making the whole sauce ahead, and it got a bit too thick.

→ What if I don’t have fresh basil?

While fresh basil truly elevates this Roasted Tomato and Garlic Ricotta Pasta, if you’re in a pinch, a sprinkle of dried oregano or even fresh parsley can add some herbaceous notes. It won’t be quite the same, but it’ll still be tasty!