If you are craving a dish that elegantly balances creamy textures with vibrant, roasted flavors, the Roasted Tomato and Garlic Ricotta Pasta Recipe is your next kitchen adventure. This recipe brings together juicy blistered cherry tomatoes, aromatic roasted garlic, and luscious ricotta cheese, all tossed with perfectly cooked pasta to create a comforting yet fresh Italian-inspired meal. Whether it’s a weeknight dinner or a gathering with friends, this pasta delivers on flavor and simplicity, making it a beloved staple to keep in your culinary repertoire.
Ingredients You’ll Need
This recipe calls for straightforward, kitchen-friendly ingredients that pack a punch both in taste and texture. Each component plays an important role in building layers of flavor and color, ensuring every bite is as delightful as the last.
- 12 ounces pasta (such as rigatoni or penne): Choose a sturdy pasta shape to hold onto the creamy ricotta and roasted tomato sauce.
- 1 pint cherry tomatoes: Their natural sweetness intensifies beautifully when roasted, creating juicy bursts of flavor.
- 6 garlic cloves (peeled): Roasting mellows garlic’s bite and adds a golden, fragrant depth.
- 2 tablespoons olive oil: Vital for roasting and enhancing overall richness without overpowering.
- 1 teaspoon salt: Essential for seasoning and drawing out the tomatoes’ juices.
- 1/2 teaspoon black pepper: Adds a subtle kick that balances the creamy ricotta.
- 1/2 teaspoon red pepper flakes (optional): For those who enjoy a hint of heat in their pasta.
- 1 cup whole milk ricotta cheese: The star ingredient, creating a smooth, creamy texture that dresses the pasta beautifully.
- 1/4 cup grated Parmesan cheese: Adds umami and a lovely nutty flavor to deepen the sauce.
- 1/4 cup chopped fresh basil: Brings fresh herbal notes and a pop of green color.
- Zest of 1 lemon: Offers bright aromatic citrus notes that lift the dish’s richness.
- Juice of 1/2 lemon: Injects refreshing acidity to balance the creaminess and roasted flavors.
How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe
Step 1: Roast the Tomatoes and Garlic
Begin by preheating your oven to 400°F. Toss the cherry tomatoes and garlic cloves with olive oil, salt, black pepper, and red pepper flakes if you like a little heat. Spread them in a single layer on a baking sheet. Roast for 20 to 25 minutes until the tomatoes are bursting with roasted flavor and the garlic becomes golden and tender. This roasting step is where the magic happens, developing a sweet and savory base that makes this Roasted Tomato and Garlic Ricotta Pasta Recipe truly unforgettable.
Step 2: Cook the Pasta
While your tomatoes and garlic roast, bring a large pot of salted water to a boil. Cook your rigatoni or penne according to the package directions until al dente. Be sure to save half a cup of the pasta water before draining, as this starchy liquid will help create a silky sauce with the ricotta later.
Step 3: Prepare the Ricotta Mixture
In a spacious bowl, mix together the whole milk ricotta, grated Parmesan, lemon zest, and lemon juice. This combination results in a creamy, tangy base that wonderfully complements the sweet roasted notes. You can stir in a tablespoon of butter here if you desire a richer taste and smoother texture.
Step 4: Toss Pasta with Ricotta and Roasted Vegetables
Add the hot cooked pasta straight into the ricotta mixture, tossing gently to coat each piece. Gradually add reserved pasta water a little at a time to loosen the mixture into a luscious sauce. Next, fold in the roasted tomatoes and garlic along with any juices left on the pan. This step binds everything together and releases all those complex flavors into every forkful.
Step 5: Finish with Fresh Basil and Serve Warm
Finally, sprinkle the chopped fresh basil over the pasta for a burst of color and fresh herbal aroma. Serve immediately while warm, allowing the creamy sauce and roasted flavors to shine. This finishing touch truly elevates this favorite Roasted Tomato and Garlic Ricotta Pasta Recipe.
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
To make your presentation pop and add extra layers of flavor, consider a few simple garnishes. A drizzle of good-quality extra virgin olive oil enhances silkiness, while freshly cracked black pepper adds subtle spice. For a vibrant finish, sprinkle toasted pine nuts or shards of Parmesan. These small touches turn a homey dish into a show-stopping plate.
Side Dishes
This pasta is perfectly hearty on its own but pairs wonderfully with light, fresh sides. A crisp green salad with lemon vinaigrette adds a refreshing contrast, while garlic bread or crusty focaccia soak up every last bit of the creamy sauce. Roasted vegetables or a simple sauté of spinach can provide additional texture and nutrients to round out your meal.
Creative Ways to Present
If you’re hosting a dinner or want to impress guests, consider serving this pasta in individual shallow bowls with a basil sprig and lemon zest topping. You might also layer the roasted tomato and garlic ricotta mixture over baked polenta rounds for a modern twist. For a colorful option, add extra roasted veggies like zucchini or bell peppers before serving to elevate both the taste and appearance.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Roasted Tomato and Garlic Ricotta Pasta Recipe, store it in an airtight container in the refrigerator. It’s best enjoyed within two days to maintain the fresh flavors of basil and lemon and the creamy texture of ricotta.
Freezing
This pasta doesn’t freeze very well due to the delicate ricotta sauce, which can become grainy upon thawing. For best results, prepare this recipe fresh, or freeze the roasted tomatoes and garlic separately if you want to save some components to use later.
Reheating
Warm leftovers gently on the stovetop over low heat, adding a splash of water or broth to restore creaminess. Avoid microwaving on high power to prevent curdling the ricotta. Stirring frequently while reheating helps the sauce stay smooth and luscious.
FAQs
Can I use a different type of cheese instead of ricotta?
Ricotta is essential for its mild flavor and creamy texture. However, you can experiment with mascarpone for extra richness or a mix of ricotta and cream cheese for a tangier profile, but the classic taste will change.
What pasta shape works best for this recipe?
Short, sturdy pasta like rigatoni, penne, or rotini holds the creamy sauce and roasted vegetables beautifully, allowing for great texture and flavor in every bite.
Is it possible to make this dish vegan?
Absolutely! Replace ricotta with a plant-based alternative like cashew cream or tofu-based ricotta and use nutritional yeast instead of Parmesan. Roast the tomatoes and garlic as usual for a lovely vegan version.
Can I add other vegetables to this pasta?
Certainly! Roasted zucchini, spinach, or even sautéed mushrooms complement the flavors well and add extra nutrients and colors for a heartier dish.
How spicy is the recipe with red pepper flakes?
The red pepper flakes add just a mild heat that balances the dish. You can adjust the amount or omit them entirely depending on your spice tolerance.
Final Thoughts
Sharing the Roasted Tomato and Garlic Ricotta Pasta Recipe is like inviting a little piece of sunshine into your kitchen and plate. Every time I make this dish, it feels like a celebration of fresh flavors and comforting creaminess coming together perfectly. I can’t wait for you to try it and see how effortlessly this recipe will become your new favorite go-to meal!
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Roasted Tomato and Garlic Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta is a comforting and flavorful Italian-inspired dish featuring perfectly roasted cherry tomatoes and garlic cloves blended into creamy ricotta and Parmesan cheese. The pasta is cooked al dente and tossed with the rich, lemon-tinged sauce, finished with fresh basil for a bright, aromatic touch. This recipe is quick to make and perfect for a satisfying vegetarian main course.
Ingredients
Pasta and Roasted Vegetables
- 12 ounces pasta (such as rigatoni or penne)
- 1 pint cherry tomatoes
- 6 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Cheese and Seasoning
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- Preheat and Roast: Preheat your oven to 400°F. On a baking sheet, toss the cherry tomatoes and peeled garlic cloves with olive oil, salt, pepper, and red pepper flakes if using. Roast for 20–25 minutes until the tomatoes are blistered and tender and the garlic is golden and fragrant.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Mix Cheese and Flavorings: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, lemon zest, and lemon juice. This mixture will form a creamy base for the pasta.
- Toss Pasta with Sauce: Add the hot pasta into the bowl with the ricotta mixture. Gently toss together, adding reserved pasta water a little at a time to create a creamy sauce that coats the pasta smoothly.
- Add Roasted Vegetables: Stir in the roasted cherry tomatoes and garlic along with any flavorful juices left on the baking sheet. Mix gently to combine all the ingredients evenly.
- Garnish and Serve: Sprinkle the chopped fresh basil over the top for a fresh, herbal finish. Serve the pasta warm immediately for best flavor and texture.
Notes
- For extra richness, stir in a tablespoon of butter with the ricotta mixture.
- Use a high-quality whole milk ricotta for the best creamy texture and flavor.
- You can add roasted zucchini or spinach for additional vegetables and nutrients.
