why make this recipe

Roasted Tomato and Garlic Ricotta Pasta is a delightful dish that brings together fresh ingredients and rich flavors. This pasta recipe is not only simple to make but also offers a comforting taste that can satisfy any pasta lover. The sweetness of roasted tomatoes combined with the creaminess of ricotta creates a perfect harmony, making this dish ideal for a quick weeknight dinner or a cozy weekend meal.

how to make Roasted Tomato and Garlic Ricotta Pasta

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 type)
Pasta cooking water (adjust to desired consistency)
1/2 tsp chilli flakes (optional)
120 g (1/2 cup) ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese and fresh basil leaves, for serving

Directions:

Preheat the oven to 200°C (400°F).
Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.
Drizzle with olive oil and season with salt and pepper.
Roast in the preheated oven for about 20 minutes. Remove from the oven, cover the baking dish with kitchen foil, and place back in the oven for 10 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.
While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining.
Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chilli flakes, if using. Add ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water and blend until smooth.
In a large skillet or pan, combine the blended tomato mixture with cooked pasta and toss until the pasta is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if the sauce appears too dry.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and parmesan cheese. Enjoy!

how to serve Roasted Tomato and Garlic Ricotta Pasta

Serve the pasta warm, garnished with fresh basil leaves and a sprinkle of grated parmesan cheese. A side salad or some crusty bread pairs beautifully with this dish, making for a complete and satisfying meal.

how to store Roasted Tomato and Garlic Ricotta Pasta

Store any leftovers in an airtight container in the fridge. The pasta can stay fresh for up to 3 days. When ready to enjoy, reheat it gently on the stove, adding a splash of water or a little olive oil to keep it moist.

tips to make Roasted Tomato and Garlic Ricotta Pasta

Use ripe and flavorful tomatoes for the best taste.
Feel free to adjust the amount of garlic according to your preference.
If you want a little kick, add more chilli flakes.
Fresh herbs like basil or parsley can enhance the flavor even more.

variation

For a heartier version, consider adding grilled chicken or sautéed vegetables like spinach or zucchini. You can also substitute ricotta with other cheeses like goat cheese for a different flavor profile.

FAQs

1. Can I use cherry tomatoes instead of vine tomatoes?
Yes, cherry tomatoes work great too! Just adjust the roasting time if they are smaller.

2. Is this pasta dish suitable for vegans?
To make it vegan, skip the ricotta cheese or use a plant-based alternative.

3. Can I prepare this dish ahead of time?
Yes, you can roast the tomatoes and garlic in advance and mix with cooked pasta when ready to serve. Just follow the reheating instructions for best results.

Roasted Tomato and Garlic Ricotta Pasta

A delightful dish combining roasted tomatoes, garlic, and creamy ricotta, perfect for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

For the roasted tomatoes and garlic

450 g ripe medium vine tomatoes, halved Use ripe and flavorful tomatoes for the best taste.
1 small head whole garlic head Or 4 large garlic cloves, unpeeled.
30 ml olive oil
to taste Salt and pepper
1/2 tsp chilli flakes (optional) If you want a little kick.

For the pasta

225 g pasta (spaghetti, fettuccine, or other type)
240 ml pasta cooking water Adjust to desired consistency.

For serving

120 g ricotta cheese Can substitute with other cheeses for different flavor.
Handful fresh basil leaves Fresh herbs enhance flavor.
Grated parmesan cheese For serving.

Method

Preparation

Preheat the oven to 200°C (400°F).
Place halved tomatoes on a baking dish and expose garlic cloves before placing next to tomatoes.
Drizzle with olive oil, season with salt and pepper, and roast for about 20 minutes.
Cover the baking dish with foil and roast for another 10 minutes until the tomatoes are blistered and garlic is soft.
Cook pasta al dente in heavily salted water and reserve 240ml (1 cup) of pasta cooking water before draining.

Blending

Squeeze soft garlic out of its skin, combine with roasted tomatoes, basil, and chilli flakes in a blender.
Add ricotta and 60ml (1/4 cup) of reserved pasta water; blend until smooth.

Combining

In a skillet, mix the blended sauce with cooked pasta; heat through and adjust consistency with reserved pasta water.
Taste and adjust seasoning with more salt or pepper if needed.

Serving

Serve warm, garnished with fresh basil and parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding water or olive oil to keep moist.