Roasted Tomato and Garlic Ricotta Pasta Recipe
Roasted Tomato and Garlic Ricotta Pasta is a deliciously creamy and flavorful pasta dish featuring oven-roasted vine tomatoes and garlic blended with ricotta cheese. The roasting process caramelizes the tomatoes and softens the garlic, creating a rich, velvety sauce that is perfectly complemented by fresh basil and a hint of chili flakes for optional heat. This easy-to-make recipe comes together quickly for a satisfying vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 pound (450g) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- Handful of fresh basil leaves
Pantry Items
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- ½ teaspoon chili flakes (optional)
Pasta and Dairy
- 8 ounces (225g) pasta (spaghetti, fettuccine, or other)
- 1 cup (240ml) reserved pasta cooking water (adjust as needed)
- ½ cup (120g) ricotta cheese
- Grated Parmesan cheese, for serving
Instructions
- Roast the tomatoes and garlic: Preheat your oven to 400°F (200°C). Arrange the halved vine tomatoes on a baking dish, cut side facing up. Prepare the garlic by cutting off the top of the whole head to expose the cloves, then place it beside the tomatoes. Drizzle everything with olive oil, season with salt and pepper, and roast uncovered for 20 minutes. Then, loosely cover with foil and continue roasting for another 10 minutes until the tomatoes are blistered and caramelized and the garlic becomes soft and fragrant.
- Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup (240ml) of the pasta cooking water to help adjust the sauce’s consistency later.
- Blend the sauce: Allow the roasted tomatoes and garlic to cool slightly so they can be handled safely. 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 the mixture until smooth, adding more pasta water as needed to achieve a silky, sauce-like consistency.
- Combine pasta with sauce: Transfer the hot cooked pasta to a large skillet set over medium heat. Pour the blended sauce over the pasta and toss well to coat all strands evenly. If the sauce feels too thick, gradually add more reserved pasta water, a little at a time, until you reach the desired creaminess.
- Season and serve: Taste the pasta and adjust the seasoning with additional salt and freshly ground pepper if necessary. Serve immediately, topped with grated Parmesan cheese and extra fresh basil leaves for a vibrant finishing touch.
Notes
- Roasting the tomatoes and garlic enhances their sweetness and depth of flavor, creating a richer sauce.
- If you prefer a spicier kick, increase the amount of chili flakes or add a pinch of red pepper flakes.
- Use fresh pasta for an even more tender dish, adjusting cooking times accordingly.
- Reserve some pasta water carefully – it contains starch which helps to bind the sauce and pasta together.
- For a vegan version, substitute ricotta cheese with a plant-based alternative and omit the Parmesan or use a vegan cheese substitute.
Keywords: roasted tomato pasta, garlic ricotta pasta, creamy tomato pasta, vegetarian pasta recipe, easy Italian pasta, roasted garlic sauce, basil ricotta pasta
