Roasted Tomato and Garlic Ricotta Pasta
This Roasted Tomato and Garlic Ricotta Pasta is a creamy, comforting dish that brings together slow-roasted cherry tomatoes, mellow garlic, and smooth ricotta. It’s quick, affordable, and made with simple ingredients, making it ideal for weeknight dinners or meal prep. The result is a satisfying, restaurant-quality pasta that’s easy to adapt and always a hit.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 400g pasta (penne, rigatoni, or your choice)
- 500g cherry tomatoes
- 4–5 garlic cloves, peeled
- 3 tbsp olive oil
- Salt and black pepper, to taste
- 250g ricotta cheese
- 1 tsp chili flakes (optional)
- Fresh basil leaves, chopped
- ¼ cup grated parmesan (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- Wash and place cherry tomatoes in a baking dish. Add peeled garlic cloves.
- Drizzle with 2 tbsp olive oil, season with salt, pepper, and chili flakes if using. Toss gently to coat.
- Roast in the oven for 25–30 minutes until tomatoes are blistered and garlic is soft.
- Boil water in a large pot, add a generous pinch of salt, and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.
- Mash the roasted garlic into a bowl with ricotta cheese. Add 1 tbsp olive oil and a pinch of salt. Mix until creamy.
- Combine pasta, roasted tomatoes, and ricotta mixture in a pot or bowl. Mix gently until evenly coated.
- Add a bit of reserved pasta water to loosen the sauce if needed.
- Stir in chopped fresh basil, add parmesan if desired. Adjust seasoning.
- Serve warm, drizzled with a touch of olive oil if preferred.
Notes
Add spinach, grilled chicken ham, or olives for variety.
For a lighter version, use low-fat ricotta.
Store leftovers in the fridge for up to 3 days.