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Roasted Tomato & Garlic Ricotta Pasta: Ultimate Creamy Comfort Meal

This roasted tomato and garlic ricotta pasta transforms simple ingredients into an extraordinary meal that will become your new family favorite. The combination of sweet roasted tomatoes, caramelized garlic, and creamy ricotta creates a sauce so luxurious you'll wonder how something so easy could taste so incredible.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb rigatoni or your favorite pasta shape
  • 2 pints cherry tomatoes
  • 8 cloves garlic, peeled
  • 1 cup whole milk ricotta cheese
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup fresh basil leaves, chopped
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Arrange cherry tomatoes and peeled garlic cloves on baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes until tomatoes are bursting and garlic is golden brown.
  2. While tomatoes roast, bring large pot of salted water to boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  3. Transfer roasted tomatoes and garlic to large bowl. Mash gently with fork to release juices. Stir in ricotta cheese, remaining olive oil, red pepper flakes, and half of chopped basil. Sauce should be creamy but still have texture from tomatoes.
  4. Add cooked pasta to sauce along with splash of reserved pasta water. Toss everything together until pasta is well-coated. Add more pasta water if needed to reach desired consistency. Top with Parmesan cheese and remaining basil.

Notes

Use high-quality ricotta for creamiest texture. Don't overcook tomatoes - they should be bursting but still hold shape. Save pasta water to emulsify sauce. Can add sautéed mushrooms, spinach or roasted vegetables for variation.