Roasted Tomato Garlic Ricotta

This roasted tomato and garlic ricotta pasta brings a fresh and vibrant twist to a creamy pasta dinner The slow roasted cherry tomatoes release their natural sweetness and the garlic softens into a mellow rich flavor that blends perfectly with ricotta cheese It’s quick enough for a weeknight but elegant enough to impress guests

I first made this on a busy weeknight when I wanted comfort food that was fuss-free and flavorful The whole family loved it and now it’s a guaranteed recipe when tomatoes are in season

Ingredients

• Cherry tomatoes: A key ingredient that roasts beautifully to a sweet and slightly smoky finish choose firm tomatoes for best results
• Garlic bulb: Roasting softens the garlic transforming it from sharp to sweet and rich look for fresh bulbs with tight skins
• Olive oil: Adds richness and helps caramelize tomatoes and garlic using extra virgin oil will enhance flavor
• Salt and pepper: Basic seasoning enhances all the flavors be sure to season to taste
• Pasta of choice: Pick your favorite pasta shape such as spaghetti penne or fettuccine Cook according to package directions
• Ricotta cheese: The creamy base of the sauce opt for whole milk ricotta for the best texture and flavor
• Parmesan cheese: Adds a salty nuttiness to the sauce fresh grated Parmesan works best
• Red pepper flakes: Optional for a gentle heat adjust or omit according to preference
• Fresh basil leaves: Brighten the dish with herbal freshness use fresh not dried for maximum flavor
• Lemon zest: Brings a subtle citrus brightness balancing the richness of cheese and garlic

Instructions

Preheat Oven and Prep Tomatoes:

Preheat your oven to 200 degrees Celsius or 392 degrees Fahrenheit Wash and dry the cherry tomatoes then spread them out on a baking sheet to allow even roasting

Prepare Garlic:

Cut the top off the garlic bulb exposing the cloves Drizzle with a little olive oil then wrap the bulb tightly in foil This will create a soft mellow garlic once roasted

Season Tomatoes:

Drizzle the tomatoes with olive oil and sprinkle with salt and pepper This ensures they caramelize well and carry flavor throughout the dish

Roast Tomatoes and Garlic:

Put the baking sheet with tomatoes and wrapped garlic in the oven Roast for 25 to 30 minutes until the tomatoes are bursting with softened skins and the garlic cloves feel tender when squeezed

Cook Pasta:

While the tomatoes roast bring a large pot of salted water to a boil Add your chosen pasta and cook according to package instructions Just before draining reserve one cup of pasta cooking water which will help loosen the sauce later

Mash Roasted Garlic:

Once the garlic is cool enough remove the cloves from their skins and mash them into a paste This becomes a key flavoring base for the sauce

Make Ricotta Sauce:

In a large pan over medium heat combine ricotta cheese Parmesan cheese roasted garlic paste red pepper flakes and half a cup of the reserved pasta water Stir continuously allowing the mixture to warm and become a smooth sauce

Combine Pasta and Sauce:

Add the drained pasta to the pan Toss well to coat evenly If the sauce feels too thick add more reserved pasta water a little at a time until desired consistency is reached

Fold in Roasted Tomatoes:

Gently fold in the roasted cherry tomatoes being careful not to break them too much This adds bursts of rich roasted flavor throughout the dish

Season and Garnish:

Taste the pasta and adjust salt pepper and add lemon zest as desired The lemon brightens the whole dish Serve garnished with freshly chopped basil and extra grated Parmesan if you like

I remember preparing this for a casual dinner party and receiving so many compliments it easily became a new go-to for impressing friends without stressing in the kitchen

Storage Tips

Store leftover pasta in an airtight container in the refrigerator for up to three days Reheat gently adding a splash of water to loosen the sauce to keep it creamy

Ingredient Substitutions

If you do not have ricotta try cream cheese mixed with a little milk or mascarpone for a similarly creamy texture Parmesan can be swapped with Pecorino Romano for a sharper hit of flavor Basil can be replaced with fresh oregano or parsley if basil is not available

Serving Suggestions

Serve this pasta with a simple green salad drizzled with balsamic vinegar and toasted pine nuts For a heartier meal add grilled chicken or roasted vegetables on the side

This dish perfectly balances richness and freshness making it a timeless comfort meal and an impressive choice for guests

FAQs about Recipes

→ What type of tomatoes work best for roasting?

Cherry tomatoes are ideal as they caramelize nicely and release a sweet, rich flavor when roasted.

→ How should the garlic be prepared for roasting?

Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast alongside the tomatoes for a mellow, soft texture.

→ Can I use other cheeses besides ricotta and Parmesan?

While ricotta and Parmesan provide creaminess and umami, you could experiment with mascarpone or Pecorino for different flavor profiles.

→ How do I adjust the sauce consistency?

Reserve some pasta water and add it gradually to the cheese and roasted garlic mixture until the desired sauce texture is achieved.

→ What pasta types complement this dish?

Long noodles like spaghetti or fettuccine and short shapes like penne work well, holding the sauce and roasted tomato pieces effectively.