If you’re hunting for the ultimate dinner that’s equal parts cozy, flavorful, and weeknight-friendly, look no further than Roasted Tomato and Garlic Ricotta Pasta. This dish brings together sweet roasted cherry tomatoes, luscious dollops of ricotta, and a kiss of lemon over perfectly cooked pasta, all tied together with the irresistible aroma of baked garlic. It’s a creamy, vibrant main course that manages to feel both refreshingly light and incredibly comforting – perfect for impressing guests or simply elevating a Tuesday night at home.
Ingredients You’ll Need
The beauty of Roasted Tomato and Garlic Ricotta Pasta lies in its simplicity. Each ingredient is carefully chosen, working together to create layers of flavor and texture. Here’s what you’ll need, and why you’ll love having each one in the mix:
- Pasta (12 oz rigatoni or penne): Chunkier shapes hold the creamy sauce and roasted tomatoes, giving you glorious flavor in every bite.
- Cherry Tomatoes (2 cups): Their natural sweetness intensifies with roasting, bringing brightness and juicy pops of flavor throughout the dish.
- Garlic Cloves (6, peeled): Roasting garlic gives it a caramelized, mellow richness that infuses every element of this pasta.
- Olive Oil (2 tablespoons): Key for roasting and adding that iconic Mediterranean touch – use your best extra-virgin here.
- Whole-Milk Ricotta Cheese (1 cup): Makes the sauce creamy, smooth, and decadently soft.
- Grated Parmesan Cheese (1/4 cup): Adds salty, nutty depth that balances the sweetness of tomatoes.
- Red Pepper Flakes (1/2 teaspoon, optional): For those who love a subtle heat, just a sprinkle will do.
- Lemon Zest (1 teaspoon): Brings an unexpected burst of freshness to the creamy sauce.
- Lemon Juice (2 tablespoons): Adds a zippy tang that prevents the dish from feeling heavy.
- Salt and Pepper (to taste): Season throughout for a balanced, flavorful result.
- Chopped Fresh Basil (2 tablespoons, for garnish): The perfect herbal finish that makes every serving pop with color and aroma.
How to Make Roasted Tomato and Garlic Ricotta Pasta
Step 1: Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F. Spread those juicy cherry tomatoes and peeled garlic cloves onto a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss everything to coat. Let the oven transform the tomatoes into blistered, jammy bites and the garlic into golden, buttery perfection – about 20 to 25 minutes. This roasting step is where so much of the magic (and flavor) happens!
Step 2: Cook the Pasta
While your tomatoes are roasting away, bring a large pot of salted water to a boil. Add your pasta and cook it just to al dente (firm but tender, so it doesn’t go mushy when tossed with the sauce). Before draining, scoop out about half a cup of the pasta cooking water – this starchy liquid is your ticket to an extra-silky sauce. Drain the pasta and set it aside for later glory.
Step 3: Prepare the Ricotta Sauce
In a large mixing bowl, combine the ricotta and grated Parmesan cheese, along with the lemon zest, lemon juice, and a pinch of red pepper flakes if you’re feeling feisty. Once the garlic is roasted and cooled ever so slightly, mash it with a fork and whisk it into your ricotta mixture. Don’t forget to give it a taste and adjust with salt and pepper; you want every bite to sing.
Step 4: Bring It All Together
Quickly toss your hot, freshly cooked pasta into the bowl with that dreamy ricotta mixture. Add your reserved pasta water a little at a time, stirring until the sauce is creamy and coats each piece perfectly. Gently fold in the roasted tomatoes, trying not to break them up too much – each burst of tomato in the finished dish is pure happiness. You should now have a bowl of Roasted Tomato and Garlic Ricotta Pasta that looks as amazing as it smells.
Step 5: Garnish and Serve
Now comes the fun part: sprinkle plenty of chopped fresh basil over the top for a pop of herbal flavor and vibrant color. For good measure, add a final dusting of extra Parmesan (because, why not?). Serve right away and soak up the enthusiastic compliments from everyone at the table!
How to Serve Roasted Tomato and Garlic Ricotta Pasta
Garnishes
No bowl of Roasted Tomato and Garlic Ricotta Pasta is complete without those last loving touches. A handful of torn basil leaves or a sprinkle of extra lemon zest can take each serving to a restaurant-worthy level. To really impress, offer guests some freshly ground black pepper and an extra dusting of Parmesan right at the table.
Side Dishes
This pasta shines alongside simple sides that let its flavors take the spotlight. A crisp, peppery arugula salad with a lemony vinaigrette or a hunk of crusty sourdough bread for soaking up any extra sauce are perfect choices. If you’re going for a heartier feast, try roasted asparagus or a plate of garlicky green beans.
Creative Ways to Present
For a dinner party, serve Roasted Tomato and Garlic Ricotta Pasta on a wide platter, letting those colorful tomatoes and fragrant basil take center stage. Or, spoon individual portions into shallow bowls with a swirl of olive oil and an artful basil sprig on top. Mini skillets or ramekins are a delightfully unexpected way to offer this dish at a gathering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Roasted Tomato and Garlic Ricotta Pasta (lucky you!), store it in an airtight container in the fridge. The flavors mingle overnight, making tomorrow’s lunch just as tempting. Aim to enjoy it within 3 days for the best taste and texture.
Freezing
While this dish is at its creamy best fresh, you can freeze the pasta if needed. Transfer to a freezer-safe container, sealing tightly. For optimal flavor, plan to use it within one month. Keep in mind the ricotta sauce may separate slightly after thawing, but a good stir upon reheating should restore its creaminess.
Reheating
To reheat, gently warm your Roasted Tomato and Garlic Ricotta Pasta on the stove with a splash of milk or extra pasta water to revive the sauce’s silkiness. Microwave reheating works in a pinch, but use medium power and stir between intervals for even heating. Always garnish with fresh basil or Parmesan for that just-made taste.
FAQs
Can I use another type Main Course
Absolutely! While rigatoni and penne are perfect choices because they catch the creamy sauce and roasted tomatoes, any short pasta you love will work. Don’t be afraid to get creative – fusilli, orecchiette, or even bow ties are all great options.
Is part-skim ricotta okay to use?
Yes, part-skim ricotta can be used if you’re looking for a lighter version. The sauce will be a bit less rich, but still satisfyingly creamy. Just be sure to taste and adjust seasoning, since the lower fat can slightly mellow the flavor.
How can I add more protein?
If you want to make Roasted Tomato and Garlic Ricotta Pasta even heartier, stir in cooked grilled chicken, sautéed shrimp, or toasted pine nuts. A handful of spinach or baby arugula is also a fantastic way to add a little extra nutrition without changing the core flavors.
What’s the best way to make this gluten-free?
Simply swap in your favorite gluten-free pasta brand. Be sure to check the cooking time, as gluten-free varieties often need a watchful eye to avoid overcooking. The creamy ricotta sauce and roasted tomatoes pair beautifully with corn, rice, or legume-based pastas.
Can I prep anything in advance for faster assembly?
Yes! You can roast the tomatoes and garlic up to a day ahead; store them covered in the fridge. The ricotta sauce can also be mixed in advance. When you’re ready to eat, just cook your pasta and combine everything while it’s hot – dinner’s on the table in minutes.
Final Thoughts
If ever a pasta dish could steal your heart (and your dinner plans), Roasted Tomato and Garlic Ricotta Pasta is the one. It’s comfort food and summer garden vibes in every mouthful, and honestly, it never gets old. Give it a try the next time you crave something both effortless and impressive – I promise, your tastebuds will thank you!
Print
Roasted Tomato and Garlic Ricotta Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of Roasted Tomato and Garlic Ricotta Pasta, a flavorful dish that combines the sweetness of roasted tomatoes with the richness of garlic-infused ricotta sauce. This vegetarian pasta is a delightful main course that is simple to prepare yet impressively delicious.
Ingredients
Pasta:
- 12 oz pasta (such as rigatoni or penne)
Roasted Tomatoes:
- 2 cups cherry tomatoes
Garlic Ricotta Sauce:
- 6 garlic cloves (peeled)
- 2 tablespoons olive oil
- 1 cup whole-milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh basil (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F. Place cherry tomatoes and garlic on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes.
- Cook the pasta: Cook pasta until al dente, then drain, reserving 1/2 cup of pasta water.
- Prepare the ricotta mixture: Whisk together ricotta, Parmesan, lemon zest, lemon juice, and red pepper flakes. Mash roasted garlic and stir into the ricotta mixture. Season with salt and pepper.
- Combine and serve: Toss hot pasta with the ricotta mixture, adding reserved pasta water as needed. Fold in roasted tomatoes, garnish with basil and Parmesan, and serve.
Notes
- Add grilled chicken or shrimp for protein.
- Stir in spinach or arugula for extra greens.
- Use part-skim ricotta for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
