Roasted Tomato and Garlic Ricotta Pasta is the kind of dish that feels both rustic and luxurious — simple ingredients roasted to perfection, blended into a velvety ricotta sauce, and tossed with tender pasta for a bowl that’s bursting with savory, sweet, and creamy goodness.

The slow-roasted cherry tomatoes caramelize in the oven, while garlic turns soft and mellow, infusing everything with rich, deep flavor. Blended with creamy ricotta and a touch of olive oil, it transforms into a light yet decadent sauce that hugs every strand of pasta.

Perfect for cozy nights, date dinners, or meatless Mondays, this recipe is easy to make but tastes like something special.

Ingredients Overview

Each component contributes texture, richness, or acidity, creating a perfectly balanced pasta dish.

Cherry or Grape Tomatoes: Roasting concentrates their sweetness and adds a jammy, slightly caramelized bite. Roma tomatoes can also work, chopped in halves.

Garlic: Roasted garlic becomes sweet and mellow, blending seamlessly into the creamy sauce.

Ricotta Cheese: Smooth, mild, and slightly tangy, ricotta creates a luscious sauce that balances the acidity of the tomatoes.

Olive Oil: Helps the tomatoes roast and adds richness to the blended sauce.

Pasta: Short shapes like rigatoni, penne, or fusilli hold the creamy sauce well. Long pasta like spaghetti also works beautifully.

Fresh Basil or Parsley: Adds freshness and a touch of color to balance the rich sauce.

Parmesan Cheese (Optional): Adds sharp, salty depth to finish the dish.

Salt, Pepper, and Red Pepper Flakes: Enhance flavor and add just a touch of heat if desired.

Step-by-Step Instructions

1. Roast the Tomatoes and Garlic:

Preheat oven to 400°F (200°C). On a baking sheet, combine:

• 1½ pints cherry tomatoes (or about 3 cups)

• 5–6 whole garlic cloves, peeled

• 2 tbsp olive oil

• Salt and black pepper to taste

• Optional: a pinch of red pepper flakes

Toss to coat and spread in an even layer. Roast for 25–30 minutes, until tomatoes are blistered and garlic is golden and soft.

2. Cook the Pasta:

While the tomatoes roast, bring a large pot of salted water to a boil. Cook:

• 12 oz pasta (rigatoni, penne, fusilli, or spaghetti)

Reserve ½ cup of pasta water, then drain the pasta and set aside.

3. Blend the Sauce:

In a blender or food processor, combine:

• Roasted tomatoes and garlic

• ¾ cup ricotta cheese

• 1 tbsp olive oil

• A splash of reserved pasta water (start with 2–3 tbsp)

• Optional: 2 tbsp grated Parmesan

Blend until smooth and creamy. Adjust with more pasta water for a thinner consistency.

4. Combine and Finish:

Return drained pasta to the pot or a large pan over low heat. Pour in the roasted tomato-ricotta sauce.

Stir until pasta is coated. Add a bit more reserved pasta water if needed to loosen the sauce.

Taste and season with salt, pepper, and red pepper flakes as desired.

5. Serve:

Plate the pasta and garnish with:

• Fresh basil or chopped parsley

• A drizzle of olive oil

• More Parmesan, if using

• Extra roasted tomatoes (reserve a few before blending if you like texture)

Tips, Variations & Substitutions

Tips:

• Don’t skip the pasta water — it helps emulsify and stretch the sauce.

• Blend the sauce while the tomatoes are still warm for easier processing.

• Save a few roasted tomatoes whole to stir in at the end for texture.

Variations:

• Creamier Sauce: Stir in a splash of heavy cream or a dollop of mascarpone.

• With Protein: Add grilled chicken, shrimp, or white beans for extra heartiness.

• Add Greens: Wilt in baby spinach or kale just before serving.

• Spicy Version: Amp up the red pepper flakes or stir in Calabrian chili paste.

Substitutions:

• No Ricotta? Use cream cheese, goat cheese, or cottage cheese (blended until smooth).

• No Cherry Tomatoes? Use chopped Roma or vine tomatoes, just roast a bit longer.

• No Blender? Mash roasted tomatoes and garlic by hand and stir into ricotta for a rustic texture.

Serving Ideas & Occasions

Roasted Tomato and Garlic Ricotta Pasta is ideal for:

• Casual weeknight dinners

• Meatless Monday meals

• Light entertaining

• Romantic dinners at home

Pair with:

• A crisp green salad with lemon vinaigrette

• Garlic bread or crusty sourdough

• A glass of dry rosé or pinot grigio

• Roasted or grilled vegetables on the side

It’s elegant enough for guests, yet easy enough to enjoy on a quiet night in.

Nutritional & Health Notes

This recipe is rich in protein and calcium from the ricotta, and packed with antioxidants thanks to the tomatoes and garlic.

Highlights:

• Protein and calcium from ricotta

• Lycopene and vitamin C from roasted tomatoes

• Healthy fats from olive oil

• Vegetarian and gluten-free adaptable

One serving (about 1½ cups pasta with sauce) provides roughly:

• 400–450 calories

• 15–18g protein

• 12–15g fat

• 50–55g carbohydrates

To lighten it up:

• Use whole grain or legume-based pasta

• Use part-skim ricotta

• Add greens or swap half the pasta for zucchini noodles

FAQs

1. Can I use store-bought ricotta?

Yes! Just make sure it’s fresh and creamy. If it’s very thick, thin it slightly with pasta water before blending.

2. Can I use dried herbs instead of fresh?

You can. Use ½ tsp dried basil or oregano in the sauce. Fresh herbs add brightness but dried still works well.

3. Can I make this ahead of time?

The sauce can be made ahead and stored in the fridge for 3 days. Reheat gently before tossing with fresh pasta.

4. What if I don’t have a blender?

Use an immersion blender or mash the roasted tomatoes and garlic with a fork, then mix into the ricotta for a chunkier texture.

5. Can I freeze the sauce?

Yes. Let it cool completely and freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently.

6. Is this kid-friendly?

Very! The sweetness of roasted tomatoes and mild flavor of ricotta makes it appealing to even picky eaters.

7. Can I make this gluten-free?

Absolutely. Just use your favorite gluten-free pasta. The sauce is naturally gluten-free.

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