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Roasted tomato and garlic ricotta pasta topped with fresh herbs

Roasted Tomato and Garlic Ricotta Pasta

A comforting pasta dish made with roasted tomatoes and garlic blended with creamy ricotta for a light and silky sauce, perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Essentials
  • 450 g ripe medium vine tomatoes, halved Choose tomatoes that smell sweet and slightly acidic for the best roast flavor.
  • 1 head small whole garlic head (or 4 large garlic cloves, unpeeled) Roasting transforms garlic into buttery, mellow sweetness.
  • 30 ml olive oil Good quality extra-virgin olive oil adds flavor and mouthfeel.
  • to taste amount Salt and freshly ground black pepper Salt is key for drawing out tomato juices and balancing flavors.
  • 225 g pasta (spaghetti, fettuccine, or another long noodle) Pick your favorite shape; long pasta clings beautifully to this sauce.
  • 240 ml reserved pasta cooking water Starchy pasta water loosens the sauce and helps it cling to pasta.
  • 120 g ricotta cheese Whole-milk ricotta gives the creamiest result; part-skim works in a pinch.
  • 1 handful fresh basil leaves Bright basil cuts through the richness and adds herbaceous lift.
  • to taste amount Grated Parmesan cheese and extra fresh basil leaves Optional but highly recommended.
Optional add-ons
  • 1/2 tsp chili flakes For a gentle heat that warms the dish.
  • 1 squeeze lemon juice Brightens and balances the richness, especially if tomatoes are very sweet.
  • to taste amount Toasted pine nuts or walnuts Adds a lovely crunch and nutty flavor.
  • to taste amount Drizzle of good olive oil or a pat of butter For extra richness.
  • to taste amount Cracked black pepper flakes or smoked paprika For subtle complexity.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F). Halve the tomatoes lengthwise and slice off the top of the garlic head.
  2. Arrange tomatoes cut-side up on a baking dish, and place the garlic head beside them.
  3. Drizzle with olive oil and season with salt and pepper.
Roasting
  1. Roast the tomatoes and garlic for about 20 minutes, then cover with foil and roast for another 10 minutes.
Cook Pasta
  1. Bring a pot of salted water to a boil and cook the pasta until just al dente.
  2. Reserve about 240 ml (1 cup) of the pasta cooking water before draining.
Blend Sauce
  1. Squeeze the roasted garlic into a blender with the tomatoes, basil, ricotta, and chili flakes. Blend until smooth, adding reserved pasta water as needed.
Combine and Serve
  1. Warm a skillet over medium-low heat, add the sauce, and toss in the drained pasta. Adjust sauce consistency with more reserved water.
  2. Serve the pasta topped with Parmesan, fresh basil, and a drizzle of olive oil.

Notes

Don’t over-roast the tomatoes. Reserve enough pasta water. Blend ricotta off direct heat to avoid curdling.