Roasted Tomato and Garlic Ricotta Pasta
You know those nights when you open the fridge and stare at a container of cherry tomatoes that are just starting to get a little wrinkled, and you think “I really should use these before they go bad”? That’s exactly how this roasted tomato and garlic ricotta pasta was born in my kitchen.
I was having one of those weeks where I’d been ordering takeout way too much, and I desperately needed to cook something real. Something that would make my house smell amazing and remind me why I love cooking in the first place. This pasta did exactly that – and now it’s become my go-to when I want something that feels fancy but is actually ridiculously simple.
The magic happens when those tomatoes hit the hot oven. They get all jammy and concentrated, their skins start to blister, and they release these incredible juices that mix with the olive oil and garlic to create the most gorgeous sauce. Then you toss it with creamy ricotta and pasta, and suddenly you’ve got this restaurant-quality dish that took maybe 30 minutes of actual work.
Table of Contents
Why You’ll Love This Roasted Tomato Ricotta Pasta
Let me be honest – I’ve made a lot of pasta dishes over the years, and this one consistently gets the biggest “wow” reactions from my family. There’s something about roasted tomatoes that just hits different than regular pasta sauce. They get this deep, almost smoky sweetness that you can’t achieve any other way.
The ricotta adds this incredible creaminess without being heavy like traditional cream sauces. It’s light enough that you don’t feel sluggish after eating it, but rich enough to feel satisfying. And the garlic? Well, if you’re anything like me and think garlic makes everything better, you’re going to love how mellow and sweet it becomes after roasting.
This recipe is also incredibly forgiving. I’ve made it with different types of tomatoes, various pasta shapes, and even when I’ve accidentally left the tomatoes in the oven a few minutes too long (they were perfectly caramelized, by the way). It’s one of those dishes that seems to work no matter what.
What You’ll Need
For the Roasted Tomatoes:
- 2 pounds cherry tomatoes or grape tomatoes, halved
- 6-8 garlic cloves, smashed and peeled
- 1/4 cup good quality olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano (or 2 teaspoons fresh)
For the Pasta:
- 1 pound pasta (I love using rigatoni or penne, but shells work great too)
- 15 oz whole milk ricotta cheese, room temperature
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, torn
- Red pepper flakes to taste
- Salt and pepper for seasoning
Let me tell you about these ingredients because each one matters. First, the tomatoes – I prefer cherry or grape tomatoes because they hold their shape better when roasted and have the perfect sugar content. Regular large tomatoes work too, but you’ll want to cut them into chunks and they might release more water.
The ricotta is key here. I always use whole milk ricotta because it’s so much creamier than the part-skim stuff. Let it come to room temperature before you start cooking – this prevents it from getting clumpy when you toss it with the hot pasta.
For the pasta shape, anything with nooks and crannies works beautifully. The roasted tomatoes and ricotta need somewhere to nestle, and tubes or shells are perfect for that. I’ve tried this with spaghetti, and while it’s still delicious, you don’t get those perfect bites where every forkful has pasta, tomato, and ricotta together.
Let’s Make It
Step 1: Get Those Tomatoes Roasting
Preheat your oven to 425°F. This temperature is perfect – hot enough to get good caramelization but not so hot that the garlic burns.
Toss the halved tomatoes and smashed garlic cloves with olive oil, salt, pepper, and oregano on a large rimmed baking sheet. Make sure everything is well coated, and spread it out in a single layer. Don’t crowd them – use two pans if you need to.
Roast for 25-30 minutes, until the tomatoes are jammy and starting to caramelize around the edges. The garlic should be golden and fragrant. Your kitchen is going to smell incredible right about now.
Step 2: Get the Pasta Going
While those tomatoes are doing their thing, bring a large pot of salted water to boil. I mean really salt it – it should taste like seawater. This is your only chance to season the pasta itself.
Cook the pasta according to package directions until it’s just al dente. You want it to have a little bite because it’s going to continue cooking when you toss it with the hot tomatoes.
Here’s something I learned the hard way: save at least a cup of that starchy pasta water before you drain. You’ll probably need it to help everything come together smoothly.
Step 3: Bring It All Together
This is where the magic happens. In a large serving bowl, gently mash about half of the roasted garlic cloves with a fork – they should be so soft they practically fall apart. Mix in the room temperature ricotta and about half the Parmesan cheese.
Add the hot, drained pasta to the ricotta mixture and toss gently. The heat from the pasta will warm the ricotta and make it creamy. Add the roasted tomatoes along with all those delicious pan juices and toss again.
If the mixture seems too thick or dry, add pasta water a little at a time until it reaches the consistency you want. It should be creamy but not soupy.
Tips from My Kitchen
Don’t skip the pasta water. I cannot stress this enough. That starchy water is liquid gold for bringing pasta dishes together. I’ve saved many a pasta dish that was looking a little dry with a splash of pasta water.
Let the ricotta come to room temperature. Cold ricotta straight from the fridge will seize up when it hits hot pasta, and you’ll end up with clumps instead of creamy sauce. I usually take it out when I start preheating the oven.
Taste and adjust. Every batch of tomatoes is different – some are sweeter, some more acidic. Same with ricotta brands. Taste before serving and add more salt, pepper, or Parmesan as needed.
Don’t overcook the tomatoes. You want them jammy and caramelized, not dried out. If your oven runs hot, start checking at 20 minutes.
Serving Suggestions
I love serving this with a simple arugula salad dressed with lemon vinaigrette – the peppery greens cut through the richness of the ricotta beautifully. Crusty garlic bread is never a bad idea either, especially for sopping up any extra sauce at the bottom of the bowl.
For wine, a light red like Chianti or a crisp white like Pinot Grigio pairs wonderfully. The acidity in either complements the roasted tomatoes perfectly.
How to Store and Reheat
Leftovers keep in the fridge for up to 3 days, though the texture is definitely best the day you make it. The ricotta can separate a bit when reheated, but don’t worry – just add a splash of milk or pasta water when you reheat and stir gently.
I usually reheat individual portions in the microwave with a tablespoon of milk, stirring halfway through. You can also reheat it gently on the stovetop over low heat, adding liquid as needed.
This roasted tomato and garlic ricotta pasta has become one of those recipes I make when I want to remind myself that simple ingredients, treated well, can create something truly special. It’s comfort food that doesn’t feel heavy, it’s elegant enough for company but easy enough for a Tuesday night, and it makes the whole house smell like an Italian grandmother’s kitchen. What more could you want?