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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

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)

Method
 

Instructions
  1. 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.
  2. While vegetables roast, cook pasta according to package directions in well-salted water. Reserve 1/2 cup of pasta water before draining.
  3. In a large bowl, combine ricotta, Parmesan cheese, lemon juice, and half of the chopped basil. Mix until smooth and creamy.
  4. 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.
  5. Garnish with remaining fresh basil, extra Parmesan, and a sprinkle of red pepper flakes if desired. Serve warm and enjoy!

Notes

Use ripe cherry tomatoes for sweetest flavor. Roasting garlic transforms it into sweet, mellow perfection. Pasta water is key for creamy texture - the starch helps emulsify the sauce. Roast vegetables in advance for quick weeknight assembly.