Roasted Tomato and Garlic Ricotta Pasta Recipe

The Creamy Roasted Tomato Ricotta Pasta is a glorious tangle of silky noodles enrobed in a dreamy sauce that’s equal parts rich and refreshing. Roasted ripe tomatoes and caramelized garlic blend with creamy ricotta and a pop of fresh basil for a pasta dish that’s pure comfort with every forkful. This recipe brings the best of late-summer flavors to your table—no fuss, just honest, beautiful food that tastes like it came from your favorite Italian trattoria.

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Ingredients You’ll Need

There’s so much flavor packed into the short ingredient list for this Creamy Roasted Tomato Ricotta Pasta! Every element here has its moment to shine, contributing freshness, richness, or that iconic ruby red color. Use the best, ripest tomatoes you can find—they truly make all the difference.

• Ripe vine tomatoes: The juicier and sweeter your tomatoes, the more vibrant and deeply flavored your sauce will be.
• Whole garlic head (or large cloves): Roasting garlic softens its bite and brings a lovely mellow sweetness—don’t skip this step!
• Olive oil: A couple of spoonfuls are all you need for luscious roasting and a touch of richness throughout the dish.
• Salt and pepper: Just the essentials for seasoning every layer of the sauce.
• Pasta (spaghetti, fettuccine, or your favorite): The sauce clings beautifully to almost any shape, so use what you love.
• Pasta cooking water: This magic ingredient emulsifies your sauce and lets you adjust its texture from silky-thick to beautifully glossy.
• Chilli flakes (optional): Add a gentle kick that dances with the sweetness of the roasted tomatoes.
• Ricotta cheese: The key to that creamy, cloud-like texture—full-fat ricotta melts in for best results.
• Fresh basil leaves: A handful blitzes right into the sauce and more for garnishing; basil gives that summery herbal lift.
• Grated parmesan cheese: Adds salty depth when serving and makes everything extra special.

Variations

One of the joys of Creamy Roasted Tomato Ricotta Pasta is how delightfully flexible it is. Whether you need to swap in ingredients for dietary reasons or just love playing with new flavors, this dish welcomes creativity—so give it your signature spin!

• Make it Dairy-Free: Use a silky plant-based ricotta or even a vegan cream cheese for a satisfying non-dairy alternative.
• Switch Up the Pasta: Short pastas like rigatoni or fusilli trap extra sauce in their curls, while gluten-free pasta keeps it celiac-friendly.
• Try Different Herbs: Toss in a handful of fresh oregano, parsley, or even a little thyme to accentuate the flavors.
• Roast Extra Veggies: Add bell peppers or zucchini to your roasting dish for subtle sweetness and an extra dose of goodness.

How to Make Creamy Roasted Tomato Ricotta Pasta

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 200°C (400°F). Arrange the halved vine tomatoes on a baking dish, nestle in your whole garlic head (with the top sliced off), and drizzle everything with good olive oil. A generous sprinkle of salt and pepper brings out the flavors. Roast uncovered for about 20 minutes, then cover with foil and continue roasting until the tomatoes are caramelized and the garlic is meltingly soft—this double-roast technique makes every bite fragrant and fabulous.

Step 2: Cook the Pasta

While your kitchen fills with the blissful aroma of roasting tomatoes and garlic, set a large pot of heavily salted water to boil. Cook your chosen pasta until just al dente, according to the package instructions. Don’t forget to ladle out about a cup of pasta water before draining—the starchiness in this water is your secret to a luscious, restaurant-style sauce later.

Step 3: Blend the Sauce

Once everything is roasted and cooled just enough to handle, squeeze those sweet roasted garlic cloves from their skins and add them to a blender. Toss in the blistered tomatoes, fresh basil leaves, optional chilli flakes, ricotta, and a splash (about 1/4 cup) of reserved pasta water. Blitz until silky smooth—listen for that tell-tale creamy swoosh and taste for seasoning, adjusting salt and pepper as you like.

Step 4: Combine Pasta and Sauce

Pour the roasted tomato-ricotta sauce into a large skillet or saucepan and warm gently. Toss in your drained pasta, adding more pasta water little by little as needed to coat every strand in glossy, irresistible sauce. It’s okay if it looks a bit loose at first—the sauce thickens as it mingles with the noodles and cools slightly.

Step 5: Finish and Serve

Give the Creamy Roasted Tomato Ricotta Pasta a final taste, then heap it into bowls. Don’t hold back on the garnishes: shower with grated parmesan and scatter plenty of fresh basil leaves across the top for fragrance and color. Dig in while the sauce is piping hot and the cheese is just beginning to melt.

How to Serve Creamy Roasted Tomato Ricotta Pasta

Garnishes

The finishing touches are where this dish truly shines. I like to add a generous handful of torn fresh basil right before serving, along with a snowdrift of freshly grated parmesan. For extra flair, a swirl of good olive oil or even a sprinkle of lemon zest brings brightness to each plate of Creamy Roasted Tomato Ricotta Pasta. If you love a little crunch, toasted pine nuts or a crack of black pepper are wonderful on top.

Side Dishes

Creamy Roasted Tomato Ricotta Pasta is already a star, but it pairs beautifully with a simple green salad—think peppery arugula and a light vinaigrette to balance the richness. Fresh crusty bread is perfect for mopping up any leftover sauce, and I can never resist serving a platter of roasted seasonal vegetables or grilled asparagus on the side for a truly satisfying meal.

Creative Ways to Present

For a dinner party, try twirling the pasta into little nests with tongs and placing each on shallow bowls, topped with a big spoonful of sauce and a tuft of basil. You can also spoon the Creamy Roasted Tomato Ricotta Pasta into a rustic baking dish, scatter over extra parmesan, and broil for a minute or two for a golden, bubbling finish. Or serve family-style right in the roasting pan—everyone can dig in, Italian-style!

Make Ahead and Storage

Storing Leftovers

To store any leftover Creamy Roasted Tomato Ricotta Pasta, transfer it into an airtight container and refrigerate for up to 2 days. The sauce tends to thicken as it sits, so reserve a splash of pasta water to stir in before reheating for best texture. It’s the perfect next-day lunch or speedy dinner.

Freezing

If you want to plan ahead, freeze just the tomato and ricotta sauce (without the pasta) in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw the sauce overnight in the fridge, cook fresh pasta, and toss together for a meal that tastes as good as the first time.

Reheating

Gently reheat leftovers in a skillet on the stovetop over low-medium heat with a splash of water to loosen the sauce. Stir frequently to prevent sticking or separating. If you’re using the microwave, a minute at a time (with a splash of water or milk) works well—just keep it gentle, so the creamy sauce stays silky and smooth.

FAQs

Final Thoughts

This Creamy Roasted Tomato Ricotta Pasta is one of those dishes that feels like a warm hug after a long day. I can’t wait for you to experience its irresistible richness and bright flavors—you’ll come back to it again and again! Let me know how you enjoy it, and don’t be shy with the parmesan and that extra sprinkle of basil.

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