There’s something magical about the combination of roasted tomatoes and garlic. It’s rustic, deeply flavorful, and incredibly comforting. This Roasted Tomato and Garlic Ricotta Pasta is one of those dishes that feels like it took hours to prepare, but in reality, it’s a beautifully simple weeknight recipe that comes together in just 40 minutes.
The secret lies in slow-roasting vine-ripened tomatoes and garlic until they’re blistered, caramelized, and sweet. Blend that with creamy ricotta, a pinch of chili flakes, and a splash of pasta water—and you’ve got a velvety sauce that wraps itself around every strand of spaghetti or fettuccine. Add fresh basil and parmesan on top, and it’s like summer and comfort food had a perfect baby.
Whether you’re cooking for two or four, this pasta dish is equally at home on a quiet Tuesday night or as a star at your next dinner party.
Why You’ll Love This Roasted Tomato and Garlic Ricotta Pasta
- Uses just a handful of fresh, simple ingredients
- Creamy without being heavy thanks to the ricotta
- Perfect for both summer and winter
- Elegant enough for entertaining, easy enough for a weeknight
- Packs bold tomato-garlic flavor with minimal effort
Ingredients
This recipe serves 2 to 4, depending on portion sizes. Here’s what you’ll need:
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 30 ml (2 tablespoons) olive oil
- Salt and pepper to taste
- 225 g (8 oz) pasta (spaghetti, fettuccine, or your choice)
- Reserved pasta cooking water (about 240 ml / 1 cup total, use as needed)
- ½ teaspoon chili flakes (optional)
- 120 g (½ cup) ricotta cheese
- Handful of fresh basil leaves
- Grated parmesan cheese and extra basil, for garnish
Instructions
Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 200°C (400°F). Arrange the halved tomatoes in a baking dish. Cut the top off the garlic head to expose the cloves and nestle it in with the tomatoes. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
After 20 minutes, cover the dish loosely with foil and roast for another 10 minutes. This extra time allows the tomatoes to fully blister and caramelize while the garlic softens into a sweet, spreadable consistency.
Step 2: Cook the Pasta
While your tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about 240 ml (1 cup) of pasta water. You’ll use this to help adjust the consistency of your sauce.
Step 3: Make the Ricotta Tomato Sauce
Once the tomatoes and garlic are ready, remove the baking dish from the oven. Carefully squeeze the soft roasted garlic out of its skin into a blender or food processor. Add the roasted tomatoes, ricotta cheese, chili flakes (if using), a handful of fresh basil, and about 60 ml (¼ cup) of the reserved pasta water.
Blend until smooth and creamy. The result should be a rich, velvety sauce with hints of smokiness and garlic depth.
Step 4: Combine Pasta and Sauce
Transfer the cooked pasta to a large skillet or sauté pan. Pour the blended tomato-garlic-ricotta sauce over the pasta and toss gently to coat. Heat over medium-low for a few minutes until warmed through. If the sauce feels too thick, add more of the reserved pasta water a splash at a time until it reaches your desired consistency.
Step 5: Season and Serve
Taste the pasta and adjust with extra salt or pepper if needed. Serve in warm bowls, topped with grated parmesan and a few fresh basil leaves.
This dish is best enjoyed immediately while the sauce is silky and warm. Pair it with a crisp white wine, sparkling water with lemon, or a simple side salad to complete the meal.
Recipe Tips
- Use ripe, in-season tomatoes for maximum flavor. In winter, cherry tomatoes or Roma tomatoes are a great substitute.
- Don’t skip the pasta water—it helps bind the sauce and makes everything creamier without adding more fat.
- For a bolder garlic flavor, use more roasted cloves or blend in a raw one for extra punch.
- Want it spicier? Increase the chili flakes or stir in a little Calabrian chili paste.
- Ricotta should be full-fat for the creamiest texture, but you can substitute with whipped cottage cheese in a pinch.
Flavor Variations
- Add protein: Stir in cooked Italian sausage, shredded rotisserie chicken, or grilled shrimp.
- Go vegetarian-plus: Toss in sautéed mushrooms, spinach, or zucchini for added nutrition.
- Try different herbs: While basil is classic, this pasta is also lovely with thyme, oregano, or a pinch of rosemary.
- Use whole grain or gluten-free pasta: This sauce works well with almost any noodle type.
Why It Works for Summer and Winter
This pasta is a seasonal chameleon. In summer, it highlights tomatoes at their peak—sweet, juicy, and fresh. In winter, the oven roasting transforms even average tomatoes into rich, caramelized flavor bombs. Paired with creamy ricotta and warming garlic, it hits the spot no matter the time of year.
Serve it alfresco with a crisp salad during warm months, or as a cozy, candlelit dinner when the weather turns cool.
Final Thoughts
This Roasted Tomato and Garlic Ricotta Pasta delivers everything we crave in a pasta dish—comfort, richness, brightness, and just the right amount of indulgence. It’s a simple yet elevated recipe that’s easy enough for a Monday night but refined enough to serve to guests.
The beauty is in its flexibility. You can follow it exactly for a foolproof meal or use it as a base to build your own seasonal variations. One bite, and it’s sure to earn a spot in your regular rotation.
So grab your favorite pasta, roast up some tomatoes, and get ready for a meal that’s as satisfying as it is easy.
The Goods
Tomato and Garlic Ricotta Pasta
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Recipes
- 450 g 1 pound ripe medium vine tomatoes, halved
- 1 small whole garlic head or 4 large garlic cloves, unpeeled
- 30 ml 2 tablespoons olive oil
- Salt and pepper to taste
- 225 g 8 oz pasta (spaghetti, fettuccine, or your choice)
- Reserved pasta cooking water about 240 ml / 1 cup total, use as needed
- ½ teaspoon chili flakes optional
- 120 g ½ cup ricotta cheese
- Handful of fresh basil leaves
- Grated parmesan cheese and extra basil for garnish
Instructions
Step 1: Roast the Tomatoes and Garlic
- Preheat your oven to 200°C (400°F). Arrange the halved tomatoes in a baking dish. Cut the top off the garlic head to expose the cloves and nestle it in with the tomatoes. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
- After 20 minutes, cover the dish loosely with foil and roast for another 10 minutes. This extra time allows the tomatoes to fully blister and caramelize while the garlic softens into a sweet, spreadable consistency.
Step 2: Cook the Pasta
- While your tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about 240 ml (1 cup) of pasta water. You’ll use this to help adjust the consistency of your sauce.
Step 3: Make the Ricotta Tomato Sauce
- Once the tomatoes and garlic are ready, remove the baking dish from the oven. Carefully squeeze the soft roasted garlic out of its skin into a blender or food processor. Add the roasted tomatoes, ricotta cheese, chili flakes (if using), a handful of fresh basil, and about 60 ml (¼ cup) of the reserved pasta water.
- Blend until smooth and creamy. The result should be a rich, velvety sauce with hints of smokiness and garlic depth.
Step 4: Combine Pasta and Sauce
- Transfer the cooked pasta to a large skillet or sauté pan. Pour the blended tomato-garlic-ricotta sauce over the pasta and toss gently to coat. Heat over medium-low for a few minutes until warmed through. If the sauce feels too thick, add more of the reserved pasta water a splash at a time until it reaches your desired consistency.
Step 5: Season and Serve
- Taste the pasta and adjust with extra salt or pepper if needed. Serve in warm bowls, topped with grated parmesan and a few fresh basil leaves.
- This dish is best enjoyed immediately while the sauce is silky and warm. Pair it with a crisp white wine, sparkling water with lemon, or a simple side salad to complete the meal.
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