Roasted Tomato and Garlic Ricotta Pasta – A Flavorful Comfort Dish
Pasta nights have a way of turning an ordinary day into something special. The aroma of roasted tomatoes mingling with caramelized garlic, layered over a creamy ricotta base, creates a dish that is both comforting and sophisticated. Roasted Tomato and Garlic Ricotta Pasta isn’t just another weeknight meal—it’s a flavor-packed experience that balances rich creaminess with vibrant freshness. Unlike heavy cream-based pastas, this recipe brings a light yet indulgent twist, making it ideal for both casual dinners and elegant gatherings.
Imagine juicy cherry tomatoes bursting with sweetness after roasting, paired with garlic that has mellowed into buttery perfection, all folded into smooth ricotta cheese that clings lovingly to each pasta strand. This combination delivers a rustic Italian-inspired meal that satisfies cravings without requiring hours in the kitchen. The beauty of this dish lies in its simplicity; a handful of ingredients transforms into something that feels restaurant-worthy but is easy enough to prepare at home.
Ingredients Needed
Below is a breakdown of ingredients along with their approximate calorie count per serving:
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Cherry tomatoes | 2 cups (300 g) | 54 |
| Garlic cloves | 5 large | 22 |
| Olive oil | 3 tbsp | 360 |
| Salt & black pepper | To taste | 0 |
| Dried pasta (penne, rigatoni, etc.) | 12 oz (340 g) | 1260 |
| Ricotta cheese | 1 cup (250 g) | 428 |
| Fresh basil leaves | ½ cup | 2 |
| Parmesan cheese (optional) | ¼ cup grated | 110 |
| Red pepper flakes (optional) | ½ tsp | 3 |
Step-by-Step Cooking Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the vegetables: Spread cherry tomatoes and unpeeled garlic cloves on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss gently.
- Roast until fragrant: Place the tray in the oven for about 20–25 minutes, or until tomatoes are blistered and garlic feels soft when pressed.
- Cook the pasta: While the vegetables roast, boil a large pot of salted water. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Blend the garlic: Once roasted, squeeze the garlic cloves out of their skins. Mash them gently with a fork or blend them with ricotta for a smoother sauce.
- Combine the sauce: In a large skillet, warm the remaining olive oil. Add the roasted tomatoes and mashed garlic, stirring gently. Fold in the ricotta cheese and a splash of pasta water to create a silky sauce.
- Toss the pasta: Add drained pasta into the skillet, coating each piece thoroughly with the ricotta mixture. Adjust consistency with more pasta water if needed.
- Finish with freshness: Sprinkle chopped basil, Parmesan cheese, and red pepper flakes on top. Serve hot and enjoy immediately.
Tips for Customizing the Recipe
- Add protein: Toss in grilled chicken, shrimp, or Italian sausage for a heartier meal.
- Make it lighter: Swap ricotta for part-skim ricotta or cottage cheese to reduce calories.
- Experiment with herbs: Try fresh oregano, parsley, or thyme for a different flavor profile.
- Go gluten-free: Use gluten-free pasta without sacrificing taste or texture.
- Add vegetables: Spinach, roasted zucchini, or mushrooms can add more depth and nutrition.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 555 kcal |
| Carbohydrates | 65 g |
| Protein | 20 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 5 g |
Serving Suggestions
This pasta pairs beautifully with a crisp side salad drizzled with balsamic vinaigrette or a basket of warm garlic bread. For a dinner-party setting, serve it alongside roasted vegetables and a glass of light red wine like Pinot Noir or Chianti. To keep things casual, portion it into bowls and top with extra basil and Parmesan shavings for a cozy weeknight meal.
Roasted Tomato and Garlic Ricotta Pasta – A Flavorful Comfort Dish
4
servings10
minutes25
minutes555
kcalIngredients
2 cups (300 g) cherry tomatoes
5 large garlic cloves
3 tbsp olive oil
Salt and black pepper, to taste
12 oz (340 g) dried pasta (penne, rigatoni, or your choice)
1 cup (250 g) ricotta cheese
½ cup fresh basil leaves
¼ cup grated Parmesan cheese (optional)
½ tsp red pepper flakes (optional)
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread cherry tomatoes and unpeeled garlic cloves on the sheet. Drizzle with 2 tbsp olive oil, season with salt and pepper, and roast for 20–25 minutes until blistered.
- While roasting, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Squeeze roasted garlic from skins and mash gently.
- In a large skillet, warm the remaining olive oil, then add roasted tomatoes and mashed garlic.
- Stir in ricotta cheese and a splash of pasta water to form a creamy sauce.
- Toss in the pasta, mixing until well coated. Adjust consistency with more pasta water if needed.
- Finish with fresh basil, Parmesan, and red pepper flakes. Serve warm.
Recipe Video
Notes
- For a lighter version, use part-skim ricotta or cottage cheese.
If you love extra creaminess, stir in a splash of heavy cream or a knob of butter at the end.
FAQs
1: Can I make this Roasted Tomato and Garlic Ricotta Pasta ahead of time?
Yes, you can prepare the roasted tomatoes and garlic in advance and store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, cook fresh pasta and mix everything together.
2: What type of pasta works best for this recipe?
Short pasta shapes like penne, rigatoni, or fusilli work well because they hold the creamy ricotta sauce nicely. However, spaghetti or linguine can also be used if you prefer long pasta.
3: Can I use store-bought ricotta or should I make my own?
Both options work. Store-bought ricotta is convenient and saves time, but homemade ricotta adds an extra layer of freshness and creaminess to the dish.
4: How can I make this recipe vegan?
To make it vegan, replace ricotta with a dairy-free ricotta alternative (such as almond- or cashew-based ricotta) and skip the Parmesan cheese or use vegan Parmesan.
5: Is this pasta suitable for meal prep?
It can be meal-prepped, but pasta tends to absorb sauce as it sits. To avoid dryness, store the pasta and sauce separately and combine just before reheating.
6: What proteins pair well with this pasta?
Grilled chicken, shrimp, or even roasted chickpeas are excellent protein additions that complement the creamy tomato-garlic flavor.
Conclusion
Roasted Tomato and Garlic Ricotta Pasta is proof that simple ingredients, when treated with care, can create something truly unforgettable. With its creamy, tangy, and slightly sweet flavors, this dish is both comforting and versatile. Whether enjoyed on a quiet evening or served as the star of a dinner party, it delivers a perfect balance of indulgence and freshness. Keep this recipe in your rotation, and you’ll always have a crowd-pleasing option at your fingertips.
