I’ve always believed that pasta has a magical way of bringing comfort to any table, no matter the season. This particular recipe for Roasted Tomato and Garlic Ricotta Pasta was born on one of those evenings when I craved something deeply satisfying yet easy to prepare. I remember standing in my kitchen, staring at a basket of plump cherry tomatoes and a head of garlic, thinking how incredible they’d taste roasted together. As they baked, their sweet, caramelized aroma filled the air, making me impatient to toss them with silky ricotta and perfectly cooked pasta. The first bite was pure bliss—creamy, savory, and gently sweet from the roasted tomatoes, with a subtle richness that lingered on the palate. Since then, it has become one of my go-to dishes, not just for myself but for friends and family who always ask for seconds.
Why You Will Love This Recipe
This recipe offers the perfect balance of flavors—sweet roasted tomatoes, mellow roasted garlic, and creamy ricotta all intertwined with al dente pasta. It’s simple enough for a quick weeknight dinner, yet elegant enough for a special gathering. The roasted garlic infuses every bite with warmth, while the ricotta creates a luscious coating that clings to each strand of pasta. You’ll find yourself coming back to this recipe whenever you need both comfort and flavor in a single bowl.
Versatile
One of the best things about this pasta is how adaptable it is. You can use any short or long pasta shape, swap in gluten-free options, or even make it with whole wheat pasta for extra fiber. Add spinach, basil, or arugula for a fresh green touch, or toss in grilled chicken or turkey bacon for a heartier version. The base flavors are so balanced that they work beautifully with countless variations.
Affordable
This is a budget-friendly recipe that feels luxurious. The ingredients are simple and inexpensive—cherry tomatoes, garlic, ricotta, pasta—yet they create a dish that tastes like it came from a fine Italian bistro. Most items are pantry staples, and the few fresh ingredients are easily available at any grocery store.
Ingredients for the Recipe
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300 g (10 oz) cherry tomatoes
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1 whole garlic bulb
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2 tbsp olive oil
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250 g (9 oz) pasta of choice
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200 g (7 oz) ricotta cheese
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1 tsp salt (plus more for pasta water)
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½ tsp black pepper
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Fresh basil leaves for garnish
How to Prepare This Recipe
This roasted tomato and garlic ricotta pasta is as simple to make as it is delightful to eat. The preparation focuses on letting the oven work its magic while you handle the pasta and final assembly. You’ll enjoy a silky, savory, and slightly sweet sauce that feels indulgent without requiring complicated techniques.
Step-by-Step Instructions for Preparation
Step 1 – Preheat and prepare vegetables
Start by preheating your oven to 200°C (400°F). Rinse the cherry tomatoes and place them on a baking tray. Take the whole bulb of garlic and slice off the top to expose the cloves. Place it on the tray with the tomatoes.
Step 2 – Season generously
Drizzle the olive oil over the tomatoes and garlic bulb, ensuring they are coated well. Sprinkle with a pinch of salt and black pepper. The seasoning will help intensify the flavors during roasting.
Step 3 – Roast until caramelized
Place the tray in the oven and roast for 25–30 minutes, or until the tomatoes have burst and slightly wrinkled, and the garlic is soft and golden. The tomatoes should release their juices, creating a natural sauce base.
Step 4 – Cook the pasta
While the vegetables roast, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining. This water is essential for adjusting the sauce consistency later.
Step 5 – Prepare the garlic
Once the garlic has roasted, allow it to cool slightly before squeezing the soft cloves out of their skins into a small bowl. Mash them with a fork until smooth. This roasted garlic paste will give the sauce a rich depth of flavor.
Step 6 – Create the ricotta mixture
In a large bowl, combine the ricotta cheese with the mashed roasted garlic. Add a few tablespoons of the reserved pasta water and stir until the mixture becomes creamy and smooth. Adjust with more pasta water if needed.
Step 7 – Assemble the pasta
Add the hot, drained pasta to the ricotta mixture, tossing gently to coat every piece. Add the roasted tomatoes along with their juices from the baking tray. Stir until all ingredients are evenly combined. The heat from the pasta will help the ricotta melt into a velvety sauce.
Step 8 – Adjust and garnish
If the sauce feels too thick, add more pasta water until it reaches your desired creaminess. Taste and adjust seasoning with extra salt or pepper if needed. Serve immediately, garnished with fresh basil leaves for a burst of color and flavor.
Quick and Easy
This recipe requires minimal active time in the kitchen—most of the work happens while the tomatoes and garlic roast in the oven. The final assembly takes only minutes, making it perfect for a quick yet impressive dinner.
Customizable
You can swap cherry tomatoes for grape tomatoes or use a mix of colors for visual appeal. For extra protein, add shredded chicken, grilled turkey bacon, or chickpeas. If you prefer more heat, toss in red pepper flakes while mixing the pasta.
Popular with Many People
The gentle sweetness of the roasted tomatoes combined with the mild, creamy ricotta makes this dish universally appealing. It’s a crowd-pleaser for family dinners, casual get-togethers, or even a cozy date night at home.
PrintRoasted Tomato and Garlic Ricotta Pasta – Sweet, Savory & Silky Comfort
A creamy, savory pasta dish featuring sweet roasted cherry tomatoes, mellow roasted garlic, and luscious ricotta. Perfect for quick weeknight dinners or elegant weekend meals, this recipe delivers comfort and flavor in every bite.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 300 g (10 oz) cherry tomatoes
- 1 whole garlic bulb
- 2 tbsp olive oil
- 250 g (9 oz) pasta of choice
- 200 g (7 oz) ricotta cheese
- 1 tsp salt (plus more for pasta water)
- ½ tsp black pepper
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 200°C (400°F). Rinse cherry tomatoes and place them on a baking tray. Slice off the top of the garlic bulb to expose the cloves and place it on the tray.
- Drizzle the tomatoes and garlic with olive oil, ensuring they are well coated. Sprinkle with salt and pepper.
- Roast for 25–30 minutes, or until the tomatoes are soft and burst, and the garlic cloves are tender and golden.
- While roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package directions. Reserve 1 cup of pasta cooking water before draining.
- Once roasted, let the garlic cool slightly. Squeeze the soft cloves out of their skins into a bowl and mash with a fork until smooth.
- In a large mixing bowl, combine the ricotta with the mashed roasted garlic. Add 2–3 tablespoons of the reserved pasta water and stir until creamy.
- Add the hot pasta to the ricotta mixture and toss to coat. Stir in the roasted tomatoes along with their juices from the tray.
- Adjust the sauce with more pasta water if needed. Season with extra salt and pepper to taste.
- Serve immediately, garnished with fresh basil leaves.
Notes
Cherry tomatoes can be replaced with grape tomatoes or a mix of colorful varieties.
For a protein boost, add shredded chicken, grilled turkey bacon, or chickpeas.
Reserve pasta water before draining—it helps create the perfect sauce consistency.
FAQs
Can I make this pasta ahead of time?
Yes, you can roast the tomatoes and garlic a day in advance and store them in an airtight container in the refrigerator. When ready to serve, cook the pasta fresh and reheat the roasted vegetables gently before combining them with the ricotta.
What type of pasta works best for this recipe?
This dish works well with both short pasta like penne or fusilli and long pasta like spaghetti or linguine. The sauce clings beautifully to any shape, so you can choose based on preference.
Is it possible to make this recipe gluten-free?
Absolutely. Simply substitute your favorite gluten-free pasta, ensuring you follow the cooking time on its package to achieve the best texture.
How can I make the sauce creamier?
Use a little extra pasta cooking water when mixing the ricotta and roasted garlic. This helps loosen the sauce and make it silkier without adding extra fat.
Can I add more vegetables to this dish?
Yes, you can include roasted zucchini, eggplant, or bell peppers. Leafy greens like spinach or arugula can also be stirred in at the end for freshness.