As the aroma of roasted garlic and ripe tomatoes fills your kitchen, it becomes evident that dinner is going to be extraordinary. This Roasted Tomato and Garlic Ricotta Pasta is a simple yet elegant dish, taking about 40 minutes from start to finish, and it works wonderfully due to the combination of creamy ricotta and the sweetness of caramelized tomatoes.
This recipe is perfect for anyone—including busy weeknight cooks and weekend meal preppers—looking for a delicious pasta dish that embodies the essence of comfort food. You can make the tomato and garlic sauce ahead of time and store it in the fridge for up to three days.
Why You’ll Love This Recipe
- The creamy texture of ricotta mixes seamlessly with the roasted tomatoes.
- Roasting brings out the natural sweetness of the tomatoes and caramelizes the garlic.
- It’s a quick dish that can be ready in under 40 minutes.
- Fresh basil leaves add a burst of flavor and color to the plate.
What You’ll Need
Here’s everything you’ll need to create this delicious meal.
For the Roasting
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head, tops cut off (or 4 large garlic cloves, unpeeled)
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
For the Pasta
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chilli flakes (optional)
For the Sauce
- 120 g (1/2 cup) ricotta cheese
- Handful fresh basil leaves
For Serving
- Grated parmesan cheese
- Fresh basil leaves
Use whole garlic for deeper flavor.
Substitutions & Swaps
- Any pasta works in this recipe.
- Substitute ricotta with cottage cheese.
- Use canned tomatoes if fresh are unavailable.
- Omit chilli flakes for a milder flavor.
How to Make It
Get ready for a delightful cooking experience!
1. Preheat
Preheat the oven to 200°C (400°F).
2. Roast
Place halved tomatoes on a baking dish, cut the top off the garlic head, and position it alongside the tomatoes. Drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes, then cover with foil and roast for another 10 minutes until the tomatoes are blistered and garlic is soft.
3. Cook Pasta
Cook the pasta in salted water until al dente, reserving about 240ml (1 cup) of pasta cooking water before draining.
4. Blend Sauce
Squeeze the roasted garlic cloves out of the skin and blend them with the roasted tomatoes, fresh basil, and chilli flakes (if using), adding some of the reserved pasta water until smooth.
5. Combine
In a skillet, combine the blended mixture with the pasta, tossing to combine and heating through. Adjust sauce consistency with more pasta water if needed.
6. Season
Taste and adjust seasoning as necessary.
7. Serve
Serve garnished with fresh basil and parmesan cheese.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta texture will change.
Reheat: Method: stovetop; timing: 5-7 minutes on low heat.
Tips for Best Results
- Choose ripe tomatoes for the best flavor.
- Reserve pasta water to adjust the sauce’s creaminess.
- Don’t rush the roasting; it enhances the flavors immensely.
- Fresh basil added just before serving elevates the dish.
Serving Suggestions
- Pair with a simple green salad for a balanced meal.
- Enjoy with crusty garlic bread for dipping.
- Serve at a casual dinner party for an impressive touch.
