Roasted Tomato and Garlic Ricotta Pasta is a delightful dish that brings together irresistibly sweet roasted tomatoes and creamy ricotta cheese to create a symphony of flavors. Whether you’re looking for a quick weeknight meal or an impressive dinner party centerpiece, this recipe promises to be a crowd-pleaser. The vibrant colors and rich aromas of the roasted ingredients will fill your kitchen with warmth, making it perfect for family gatherings or cozy Sunday brunches.
Why you’ll love this dish
This pasta dish is not only incredibly delicious but also easy to prepare, making it a fantastic option for both novice cooks and experienced chefs. The combination of roasted tomatoes and garlic provides a natural sweetness, while the ricotta adds a luxurious creaminess that elevates any meal. It’s suitable for all ages, making it a hit with kids and adults alike. You can whip it up in under an hour, so it’s perfect for busy weeknights when you want something comforting yet sophisticated.
"This pasta is my go-to for impressing guests. The flavors are incredible, and it’s so simple to make!" – Happy Home Cook
How this recipe comes together
This Roasted Tomato and Garlic Ricotta Pasta recipe features a simple process that anyone can follow. The key steps include roasting the tomatoes and garlic, cooking your favorite pasta, and then blending it all together with creamy ricotta for a smooth, flavorful sauce. It’s a straightforward method that delivers mouthwatering results each time. Ready in just 30 minutes, this dish will quickly become a staple in your culinary repertoire!
What you’ll need
To make this flavorful pasta dish, gather the following ingredients:
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 30 ml (2 tbsp) olive oil
- Salt and pepper, to taste
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other types)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chili flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- A handful of fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Feel free to substitute ingredients based on your pantry staples or dietary preferences!
Step-by-step instructions
- Preheat the oven to 200°C (400°F).
- Prepare the tomatoes and garlic: Place halved tomatoes on a baking dish. Cut the top off the garlic head to expose the cloves and place it alongside the tomatoes.
- Season and roast: Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 20 minutes.
- Cover and continue roasting: Remove the dish, cover with foil, and return to the oven for an additional 10 minutes, or until the tomatoes are blistered, caramelized, and the garlic is soft.
- Cook the pasta: As the tomatoes and garlic roast, cook the pasta al dente in heavily salted water according to package instructions. Reserve about 240 ml (1 cup) of pasta cooking water before draining.
- Blend the sauce: Once roasted, squeeze the soft garlic cloves out of their skins and transfer them to a blender with the roasted tomatoes, fresh basil, and chili flakes (if using). Add ricotta cheese and about 60 ml (1/4 cup) of reserved pasta water. Blend until smooth.
- Combine: In a large skillet or pan, combine the blended mixture with the cooked pasta. Toss until evenly coated. Heat over medium heat until warmed through, adding more pasta water for desired consistency.
- Taste and season: Adjust seasoning with salt and pepper if necessary.
- Serve: Divide the pasta into bowls, garnishing with fresh basil leaves and grated parmesan cheese. Enjoy!
Best ways to enjoy it
This Roasted Tomato and Garlic Ricotta Pasta is fabulous on its own, but you can elevate your dining experience with a few creative touches. Serve it with a side of garlic bread for a classic pairing, or offer a fresh arugula salad drizzled with balsamic vinaigrette for a light contrast. A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, also makes for a lovely accompaniment.
Storage and reheating tips
To keep any leftovers fresh, store your Roasted Tomato and Garlic Ricotta Pasta in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it again, simply reheat in a skillet over low heat and add a splash of reserved pasta cooking water to loosen up the sauce.
Helpful cooking tips
- Use very ripe tomatoes for the best flavor – they’ll taste sweeter and more concentrated when roasted.
- Don’t skip the resting period after roasting the garlic; it allows the flavors to meld beautifully.
- Experiment with different types of pasta; this sauce works well with various shapes, from fettuccine to penne.
Recipe variations
Feel free to get creative with this recipe! Try adding sautéed vegetables like zucchini or bell peppers for extra nutrition. For a spicy kick, increase the amount of chili flakes or add a dash of red pepper sauce. If you’re looking for a dairy-free option, swap out ricotta for a plant-based alternative or blend in some silken tofu instead.
Common questions
What is the prep time for this recipe?
The total prep time, including cooking, is about 30-40 minutes.
Can I make this dish vegetarian?
Yes, this recipe is naturally vegetarian. Ensure that the ricotta cheese meets your dietary preferences.
How do I prevent the pasta from becoming too dry?
Reserve your pasta cooking water and gradually add it to your sauce to achieve the desired consistency, keeping the dish creamy and moist.
With its rich flavors and simple preparation, this Roasted Tomato and Garlic Ricotta Pasta is destined to become a favorite in your kitchen. Give it a try and enjoy each delightful bite!
Print
Roasted Tomato and Garlic Ricotta Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish featuring sweet roasted tomatoes and creamy ricotta cheese, perfect for weeknight meals and dinner parties alike.
Ingredients
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 30 ml (2 tbsp) olive oil
- Salt and pepper, to taste
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other types)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chili flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- A handful of fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare the tomatoes and garlic: Place halved tomatoes on a baking dish. Cut the top off the garlic head to expose the cloves and place it alongside the tomatoes.
- Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 20 minutes.
- Remove the dish, cover with foil, and return to the oven for an additional 10 minutes, or until the tomatoes are blistered and caramelized, and the garlic is soft.
- Cook the pasta al dente in heavily salted water according to package instructions, reserving about 240 ml (1 cup) of pasta cooking water before draining.
- Once roasted, squeeze the soft garlic cloves out of their skins and transfer them to a blender with the roasted tomatoes, fresh basil, and chili flakes (if using). Add ricotta cheese and about 60 ml (1/4 cup) of reserved pasta water. Blend until smooth.
- In a large skillet, combine the blended mixture with the cooked pasta. Toss until evenly coated and heat over medium heat until warmed through, adding more pasta water for desired consistency.
- Adjust seasoning with salt and pepper if necessary.
- Divide the pasta into bowls, garnishing with fresh basil leaves and grated parmesan cheese. Enjoy!
Notes
For best flavor, use very ripe tomatoes. You can substitute ricotta with a dairy-free alternative if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg