Description
Roasted Tomato and Garlic Ricotta Pasta is a creamy, comforting dish packed with sweet blistered cherry tomatoes, caramelized garlic, and velvety ricotta cheese. It’s an easy weeknight dinner that feels gourmet, ready in under 30 minutes with minimal effort and maximum flavor.
Ingredients
Scale
Pasta
- 12 oz pasta (such as penne, rigatoni, or spaghetti)
Roasted Tomato and Garlic
- 1 pint cherry or grape tomatoes
- 6 garlic cloves peeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
Sauce
- 1 cup whole milk ricotta cheese
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- Fresh basil or parsley for garnish
Instructions
- Preheat and Roast: Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and garlic cloves with olive oil, salt, and pepper. Roast for 20–25 minutes until the tomatoes are blistered and soft and the garlic is golden and fragrant.
- Cook Pasta: Meanwhile, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Make Ricotta Sauce: In a large bowl, combine ricotta, Parmesan, lemon zest and juice, red pepper flakes (if using), and a pinch of salt and pepper.
- Toss Pasta and Sauce: Add the hot pasta to the ricotta mixture and toss to combine, adding reserved pasta water as needed to loosen the sauce to a creamy consistency.
- Combine with Roasted Tomatoes and Garlic: Stir in the roasted tomatoes and garlic, coating everything well.
- Garnish and Serve: Garnish with chopped fresh basil or parsley before serving.
Notes
- For extra protein, add grilled chicken or white beans.
- Swap ricotta with whipped cottage cheese or mascarpone for a twist.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.
