Easy Roasted Tomato and Garlic Ricotta Pasta | Quick Comfort Food
Easy Roasted Tomato and Garlic Ricotta Pasta | Quick Comfort Food
There’s something magical that happens when you roast tomatoes and garlic together – the flavors intensify, sweeten, and transform into something truly special. This roasted tomato and garlic ricotta pasta combines those caramelized, savory notes with creamy ricotta cheese to create a comforting dish that feels indulgent yet comes together in under 30 minutes.
Perfect for busy weeknights or when you’re craving restaurant-quality pasta without the fuss, this recipe celebrates fresh ingredients with minimal effort. The ricotta creates a velvety sauce that clings beautifully to every noodle, while the roasted vegetables add depth and natural sweetness.
Ingredients
- 1 lb pasta (rigatoni, penne, or your favorite shape)
- 2 cups cherry tomatoes
- 6 cloves garlic, peeled
- 1 cup ricotta cheese
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup fresh basil leaves
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
Step-by-Step Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss cherry tomatoes and garlic cloves with 2 tablespoons of olive oil, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tomatoes are bursting and garlic is golden brown.
Step 2: Cook the Pasta
While vegetables roast, bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 3: Create the Sauce
In a large bowl, combine ricotta cheese with the remaining olive oil. Mash the roasted garlic cloves and add them to the ricotta mixture. Stir until smooth and creamy.
Step 4: Combine Everything
Add the drained pasta to the ricotta mixture along with the roasted tomatoes. Toss gently, adding pasta water as needed to create a silky sauce that coats the pasta evenly.
Step 5: Finish and Serve
Stir in fresh basil leaves, red pepper flakes if using, and Parmesan cheese. Season with additional salt and pepper to taste. Serve immediately with extra basil garnish.
Expert Tips
- Pasta Water is Key: Don’t skip reserving pasta water – the starchy liquid helps emulsify the sauce and makes it cling perfectly to the pasta.
- Roasting Time Matters: For best flavor, roast until tomatoes are just bursting but not completely collapsed.
- Ricotta Quality: Use whole milk ricotta for the creamiest texture, or part-skim for a lighter version.
- Customize Your Veggies: Add zucchini, bell peppers, or eggplant to the roasting pan for extra vegetable goodness.
FAQ Section
Can I make this pasta ahead of time?
This dish is best served immediately, but you can roast the vegetables ahead and store them in the refrigerator for up to 2 days.
What pasta shapes work best?
Rigatoni, penne, fusilli, or any short pasta with ridges or hollow centers work wonderfully as they hold the sauce perfectly.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or Italian sausage make excellent additions. Cook separately and add when combining the pasta.
Easy Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Method
- Preheat your oven to 400°F (200°C). Toss cherry tomatoes and garlic cloves with 2 tablespoons of olive oil, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tomatoes are bursting and garlic is golden brown.
- While vegetables roast, bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large bowl, combine ricotta cheese with the remaining olive oil. Mash the roasted garlic cloves and add them to the ricotta mixture. Stir until smooth and creamy.
- Add the drained pasta to the ricotta mixture along with the roasted tomatoes. Toss gently, adding pasta water as needed to create a silky sauce that coats the pasta evenly.
- Stir in fresh basil leaves, red pepper flakes if using, and Parmesan cheese. Season with additional salt and pepper to taste. Serve immediately with extra basil garnish.
