There’s something truly special about taking a few simple ingredients and transforming them into a bowl of pure comfort like Roasted Tomato and Garlic Ricotta Pasta. The aroma of garlic mingling with the sweetness of caramelized tomatoes is simply irresistible, promising a dish that’s both creamy and vibrant in flavor. When it’s time for a cozy night in or a quick dinner with friends, this pasta dish becomes a warm hug on a plate.
I’ve made this wonderfully indulgent pasta countless times, usually when the evenings crew in and I want something that feels both special and effortless. It always brings smiles to the table!
The beauty of this dish lies in its simplicity; it comes together surprisingly fast—perfect for busy weeknights when time is of the essence yet flavor is non-negotiable. It’s incredibly versatile too! Serve it as a stunning main or pair it with a crisp salad for a delightful meal. And if you’re lucky enough to have leftovers (which honestly don’t happen often), they make for a fabulous lunch the next day!
WHY I LOVE ROASTED TOMATO AND GARLIC RICOTTA PASTA
There’s a reason why Roasted Tomato and Garlic Ricotta Pasta has become a staple in my kitchen. First off, it hits that sweet spot between comfort food and gourmet elegance—it’s incredibly easy and undeniably delicious! The roasted tomatoes bring a rich sweetness that perfectly pairs with the creaminess of the ricotta cheese, creating a flavor that feels indulgent without being heavy. Honestly, whether it’s a dinner party or just a quiet evening, this dish is a true winner at my table!
ROASTED TOMATO AND GARLIC RICOTTA PASTA INGREDIENTS
The magic of this Roasted Tomato and Garlic Ricotta Pasta truly lies in its harmonious blend of fresh ingredients. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 450 g (1 pound) ripe medium vine tomatoes, halved: These juicy gems pack a mighty punch, giving our dish that fresh, garden flavor.
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled): Bringing aroma and depth, roasted garlic adds a wonderfully mellow sweetness.
- 30 ml (2 tbsp) olive oil: A drizzle of good quality olive oil adds richness and helps the tomatoes roast beautifully.
- Salt and pepper to taste: Essential for bringing out all those vibrant flavors.
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type): The vehicle for our luscious sauce!
- Pasta cooking water (adjust to desired consistency): This is the secret to perfecting your sauce, making it silky and smooth.
- 1/2 tsp chili flakes (optional): For those who like a little kick, these little flakes bring some delightful heat.
- 120 g (1/2 cup) ricotta cheese: The star of the show! Creamy ricotta makes the sauce rich and indulgent.
- Handful fresh basil leaves: For that fresh pop of flavor!
- Grated parmesan cheese and fresh basil leaves, for serving: Because a sprinkle of cheese makes everything better!
SUBSTITUTIONS AND TIPS
Need a swap? If you’re looking to switch things up, here are a few creative substitutions:
- Pasta: Feel free to use gluten-free pasta or even zoodles (zucchini noodles) for a lighter option (though it won’t be quite as rich).
- Ricotta: Cream cheese can work in a pinch for a creamier texture, but you’ll lose that subtle sweetness that ricotta offers.
- Chili flakes: Try using lemon zest or a dash of smoked paprika for a different flavor profile.
Just remember, when adjusting, keep an eye on the cooking times; fresh ingredients can really change the pace of your cooking.
KITCHEN TOOLS YOU’LL NEED
- Baking dish (for roasting)
- Large pot (for pasta)
- Blender (or food processor for a smoother sauce)
- Large skillet or pan
- Sharp knife
- Cutting board
- Measuring cups
HOW TO MAKE ROASTED TOMATO AND GARLIC RICOTTA PASTA
Let’s dive into creating this delicious Roasted Tomato and Garlic Ricotta Pasta. I’ve broken down the process into simple steps. Follow along, and you’ll have a mouth-watering meal in no time. We’re aiming for creamy sauce enveloping tender pasta with a punch of roasted flavor!
Preheat the Oven and Obey the Basics
First, preheat the oven to 200°C (400°F). While that warms up, you can prep the tomatoes. Place halved tomatoes in a baking dish; make sure they’re cut side up for maximum caramelization.
Roast the Flavors
Next, cut the top off the whole garlic head, exposing the cloves, and tuck it beside those lovely tomatoes. Drizzle everything with olive oil and season generously with salt and pepper. Dance those ingredients around a bit until everything is coated in oil—this step is key!
Embrace the Heat
Now, roast in the preheated oven for about 20 minutes. You want to see the tomatoes blister and caramelize, and for the garlic to become soft. For a little trick, remove from the oven, cover with kitchen foil, and pop it back in for another 10 minutes. This helps infuse all those flavors together beautifully.
Cook That Pasta
While the tomatoes and garlic work their magic, cook your pasta al dente in heavily salted water according to the package instructions. Be sure to reserve about 240ml (1 cup) of pasta cooking water before draining.
Blend and Flavor
Once roasted, it’s your turn to shine! Squeeze the soft garlic cloves out of their skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chili flakes if you’re feeling adventurous. Add the ricotta cheese and about 60ml (1/4 cup) of the reserved pasta water; blend until smooth to create a luscious sauce.
Combine and Heat
In a large skillet or pan, combine the blended tomato mixture with your cooked pasta and toss until every strand is evenly coated in that gorgeous sauce. You’ll want to heat it over medium heat until it’s warmed through, adding more pasta water as needed to achieve your desired consistency.
Taste and Adjust
Now for the fun part—taste! Adjust with more salt or pepper as you see fit. It’s all about those final touches that make your dish sing!
Serve with Style
Finally, serve your roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and a sprinkle of parmesan cheese. Enjoy every creamy, tender bite!
HOW TO STORE ROASTED TOMATO AND GARLIC RICOTTA PASTA
This pasta is best enjoyed fresh, but if you do have some leftovers, they hold up remarkably well. Store them in an airtight container in the refrigerator for about 3-4 days. You can also freeze servings for up to 2-3 months—just remember to let it thaw in the fridge before reheating. When you’re ready to enjoy again, reheat on the stovetop with a splash of water or olive oil to bring back the creamy texture.
TIPS FOR SUCCESS
- Use ripe tomatoes for the best flavor; feel free to mix varieties!
- Don’t skimp on the salt and pepper; these enhance the sweetness of the tomatoes.
- Make sure to roast the garlic until it’s soft and caramelized for perfect sweetness.
- Adjust the pasta water slowly, as you want to avoid a soupy sauce.
- Finish with fresh basil and parmesan cheese for the best finishing touch.
SERVING SUGGESTIONS
- Pair with a light arugula salad drizzled with lemon vinaigrette.
- Serve with crusty garlic bread for a delightful side.
- Consider a spritz of lemon juice right before serving for brightness.
- Enjoy with a glass of chilled white wine, like a Sauvignon Blanc.
- Garnish with additional fresh basil for a beautiful presentation.
Enjoy making this Roasted Tomato and Garlic Ricotta Pasta! It truly brings joy to my dinner table, and I hope it becomes a beloved dish in your kitchen as well. Happy cooking!
