Creamy Roasted Tomato & Garlic Ricotta Pasta – Quick & Delicious Recipe
Creamy Roasted Tomato & Garlic Ricotta Pasta
Transform simple ingredients into an extraordinary meal with this roasted tomato and garlic ricotta pasta. The combination of sweet roasted tomatoes, caramelized garlic, and creamy ricotta creates a restaurant-quality dish that comes together in under 30 minutes. Perfect for busy weeknights yet impressive enough for guests, this recipe will become your new go-to pasta favorite.
Ingredients
- 1 lb rigatoni or your favorite pasta
- 2 pints cherry tomatoes
- 8 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
- Red pepper flakes (optional)
Step-by-Step Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and garlic cloves with olive oil, salt, and pepper. Roast for 20-25 minutes until tomatoes are bursting and garlic is golden brown.
Step 2: Cook the Pasta
While vegetables roast, cook pasta according to package directions in well-salted water. Reserve 1/2 cup of pasta water before draining.
Step 3: Prepare the Ricotta Sauce
In a large bowl, combine ricotta, Parmesan cheese, lemon juice, and half of the chopped basil. Mix until smooth and creamy.
Step 4: Combine Everything
Add the hot drained pasta to the ricotta mixture. Pour in the roasted tomatoes and garlic (including any juices from the pan). Toss everything together, adding reserved pasta water as needed to create a silky sauce.
Step 5: Serve Immediately
Garnish with remaining fresh basil, extra Parmesan, and a sprinkle of red pepper flakes if desired. Serve warm and enjoy!
Expert Tips
- Tomato Selection: Use ripe cherry tomatoes for the sweetest flavor – they roast beautifully and create natural sauce
- Garlic Magic: Roasting garlic transforms it into sweet, mellow perfection – don’t skip this step!
- Creamy Texture: The pasta water is key – the starch helps emulsify the sauce and make it creamy
- Make it Ahead: Roast vegetables in advance and store in refrigerator for quick weeknight assembly
- Variations: Add roasted zucchini, bell peppers, or mushrooms for extra veggies
Frequently Asked Questions
Can I use dried herbs instead of fresh?
While fresh basil is recommended for the brightest flavor, you can substitute 1 tablespoon dried basil if necessary.
How long does this pasta keep?
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or milk to refresh the sauce.
Can I make this gluten-free?
Absolutely! Use your favorite gluten-free pasta and ensure all other ingredients are gluten-free certified.
What can I serve with this pasta?
This dish is complete on its own, but pairs beautifully with a simple green salad and crusty bread for soaking up the sauce.
Creamy Roasted Tomato & Garlic Ricotta Pasta
Ingredients
Method
- Preheat your oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and garlic cloves with olive oil, salt, and pepper. Roast for 20-25 minutes until tomatoes are bursting and garlic is golden brown.
- While vegetables roast, cook pasta according to package directions in well-salted water. Reserve 1/2 cup of pasta water before draining.
- In a large bowl, combine ricotta, Parmesan cheese, lemon juice, and half of the chopped basil. Mix until smooth and creamy.
- Add the hot drained pasta to the ricotta mixture. Pour in the roasted tomatoes and garlic (including any juices from the pan). Toss everything together, adding reserved pasta water as needed to create a silky sauce.
- Garnish with remaining fresh basil, extra Parmesan, and a sprinkle of red pepper flakes if desired. Serve warm and enjoy!
