Roasted 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
Scale
- 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.