Roasted Tomato and Garlic Ricotta Pasta
The Best Roasted Tomato and Garlic Ricotta Pasta is a cozy, creamy pasta recipe with caramelized tomatoes, roasted garlic, and fresh basil for a restaurant style meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
450 g (1 lb) ripe vine tomatoes (halved)
1 small whole garlic head (or 4 large cloves, unpeeled)
30 ml (2 tbsp) olive oil
Salt and pepper (to taste)
225 g (8 oz) pasta (spaghetti, fettuccine, or preferred type)
Pasta cooking water (as needed)
½ teaspoon chili flakes (optional)
120 g (½ cup) ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese (for serving)
Fresh basil leaves (for garnish)
Instructions
Preheat oven to 200°C (400°F).
Place halved tomatoes in a baking dish. Cut the top off the garlic head and place alongside the tomatoes.
Drizzle with olive oil and season with salt and pepper.
Roast for 20 minutes, then cover with foil and roast an additional 10 minutes until tomatoes are caramelized and garlic is soft.
Meanwhile, cook pasta in salted water until al dente. Reserve about 1 cup of pasta water, then drain.
Squeeze roasted garlic cloves out of their skins and transfer to a blender with roasted tomatoes, basil, chili flakes (if using), ricotta, and about ¼ cup pasta water. Blend until smooth.
In a large skillet, combine the sauce with cooked pasta and toss until evenly coated.
Heat over medium until warmed through, adding more pasta water as needed to loosen the sauce.
Taste and adjust seasoning with salt and pepper.
Serve topped with grated parmesan and fresh basil.
Notes
Use ripe, in-season tomatoes for the best flavor.
Adjust spice level with chili flakes or omit for a milder dish.
Reserve pasta water to control sauce consistency.
Add grilled chicken or shrimp for extra protein if desired.
Store leftovers in the refrigerator for up to 3 days.
