Name: Roasted Tomato and Garlic Ricotta Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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; 1/2 tsp chilli flakes (optional); 120 g (1/2 cup) ricotta cheese; Handful fresh basil leaves; 225 g (8 oz) pasta (spaghetti, fettuccine, or other type); Pasta cooking water (reserved, adjust to desired consistency); Grated parmesan cheese and fresh basil leaves, for serving

If you adore simple, comforting dishes packed with layers of fresh, vibrant flavor, then you are going to absolutely fall in love with this Roasted Tomato and Garlic Ricotta Pasta Recipe. Imagine perfectly caramelized roasted tomatoes mingling with sweet, mellow garlic, all brought together by the creamy richness of ricotta cheese and a delicate hint of fresh basil. This pasta is the kind of recipe that feels like a warm hug in a bowl—easy to make yet bursting with gourmet taste. Whether it’s a quick weeknight dinner or a dish to impress friends, this recipe is a guaranteed crowd-pleaser that shows how a few high-quality ingredients can transform into a truly unforgettable meal.

Ingredients You’ll Need

The image shows a close-up of cherry tomatoes that are cut in half, arranged closely together on a white marbled surface. The tomatoes are bright red with a shiny, juicy texture, sprinkled with some black pepper and small bits of herbs. There is also a single light-colored garlic clove visible at the edge. The overall look is fresh and colorful, with a slight gloss on the tomatoes from the moisture. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully simple while delivering maximum flavor. Each ingredient plays a crucial role—from the juicy sweetness of ripe tomatoes to the creamy texture of ricotta—ensuring every bite is delightfully balanced in taste and color.

450 g (1 pound) ripe medium vine tomatoes: Choose tomatoes that are firm yet juicy for the perfect roast.
1 small whole garlic head (or 4 large garlic cloves, unpeeled): Roasting mellow and sweetens garlic’s sharpness beautifully.
30 ml (2 tbsp) olive oil: Use extra virgin for the richest flavor and smooth texture.
Salt and pepper to taste: Simple seasoning to enhance all the natural flavors.
225 g (8 oz) pasta (spaghetti, fettuccine, or other type): Pick your favorite shape—each works deliciously here.
Pasta cooking water: It’s essential for adjusting your sauce’s consistency perfectly.
1/2 tsp chilli flakes (optional): Adds a gentle kick that balances the sweetness of the tomatoes.
120 g (1/2 cup) ricotta cheese: Creamy and mild, it enriches the sauce with silky texture.
Handful fresh basil leaves: Aromatic and fresh, basil lifts the entire dish with its herbal notes.
Grated parmesan cheese and fresh basil leaves, for serving: Garnishes that add flavor, texture, and visual appeal.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe

Step 1: Prepare the tomatoes and garlic for roasting

Start by preheating your oven to 200°C (400°F). Halve the ripe tomatoes and position them cut side up on a baking dish. Slice the top off your garlic head to expose the cloves, then nestle it alongside the tomatoes. Drizzle everything with olive oil and generously season with salt and pepper. This roasting stage is where the magic begins, caramelizing the tomatoes and mellowing the garlic’s sharpness into luscious sweetness.

Step 2: Roast to perfection

Place the baking dish in the oven and roast for about 20 minutes until the tomatoes start to blister and caramelize. Next, cover the dish loosely with foil and return it to the oven for an additional 10 minutes. This slow finish softens the garlic perfectly while intensifying the deep, rich flavors of the tomatoes.

Step 3: Cook the pasta al dente

While your tomatoes and garlic roast, cook the pasta in a large pot of heavily salted water until just al dente—the perfect bite that complements the creamy sauce. Be sure to reserve about one cup (240ml) of the pasta cooking water before draining; this starchy liquid is pure gold for bringing your sauce to the ideal silky consistency.

Step 4: Blend the sauce

Once roasted, squeeze the softened garlic cloves out of their skins and add them to a blender along with the blistered tomatoes, fresh basil leaves, ricotta cheese, and chili flakes if you’re using them. Pour in about 1/4 cup (60ml) of the reserved pasta water and blend everything until smooth. This creates a velvety, aromatic sauce that clings lovingly to every strand of pasta.

Step 5: Combine and heat through

Transfer the sauce to a large pan or skillet over medium heat, toss in the cooked pasta, and stir well to coat. Adjust the texture with a splash more of pasta water if needed. Heat the dish gently until everything is warmed through, then taste and tweak the seasoning with salt and pepper to make it just right.

Step 6: Serve and garnish

Dish out the luscious, creamy pasta into bowls and sprinkle with freshly grated parmesan and extra basil leaves for that final pop of freshness and aroma. Grab a fork and enjoy the comforting taste of your homemade Roasted Tomato and Garlic Ricotta Pasta Recipe.

How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe

A close-up view of a white bowl filled with spaghetti pasta coated in a creamy orange sauce with visible tiny green herb specks. The pasta is lifted slightly above the bowl by silver tongs, showing long, neatly wrapped strands of spaghetti. In the background, there are out-of-focus fresh green leaves and two red tomatoes on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes elevate this dish beautifully. Fresh basil leaves add a bright, herbal note that contrasts with the creamy sauce. A generous dusting of freshly grated parmesan cheese creates a wonderful savory finish, while a sprinkle of chili flakes can be added for those who love a bit of spice.

Side Dishes

This pasta pairs wonderfully with a fresh green salad—think peppery arugula or crisp romaine tossed with lemon vinaigrette. Garlic bread or a warm, crusty loaf is perfect for mopping up the sauce. For a more indulgent meal, serve alongside roasted vegetables or a light antipasti platter.

Creative Ways to Present

Serve the pasta in shallow bowls to showcase the vibrant red sauce and make room for garnishes. For a fun twist, add a dollop of ricotta on top just before serving or swirl in some pesto to amp up the herbaceous flavor. Layered in a clear glass dish, the colors and textures become a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Roasted Tomato and Garlic Ricotta Pasta Recipe keep beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it an even tastier lunch next day.

Freezing

You can freeze the sauce separately in a sealed container for up to two months. However, pasta tends to lose its texture once frozen and thawed, so it’s best to cook fresh pasta when you’re ready to enjoy the dish again.

Reheating

Gently reheat the pasta and sauce together in a skillet over low heat, adding a splash of pasta water to loosen the sauce and restore its creaminess. Stir frequently to prevent sticking and ensure even warming—it will taste just as delightful as when freshly made!

FAQs

Can I use canned tomatoes instead of fresh tomatoes?

Fresh tomatoes really shine in this recipe because roasting enhances their natural sweetness and texture. If fresh tomatoes are not available, use good quality canned whole tomatoes and roast them similarly, though the flavor and texture might differ slightly.

Is it necessary to use ricotta cheese?

Ricotta is key for the creamy texture and mild flavor that balances the acidity of the roasted tomatoes. You could substitute cream cheese or mascarpone in a pinch, but it won’t have quite the same light and fresh feel.

How do I make this recipe vegan-friendly?

Swap out the ricotta for a plant-based alternative like cashew cream and omit the parmesan or use a vegan parmesan-style cheese. The roasted tomato and garlic base remains deliciously intact.

Can I prepare this recipe ahead of time?

You can roast the tomatoes and garlic in advance and store them refrigerated for up to two days. Prepare the sauce and pasta fresh for best texture and flavor, then combine and serve when ready.

What type of pasta works best for this recipe?

Spaghetti, fettuccine, or linguine all work beautifully because their strands or ribbons hold onto the creamy sauce well. Feel free to use your favorite pasta shape to suit your mood or pantry!

Final Thoughts

This Roasted Tomato and Garlic Ricotta Pasta Recipe is a shining example of how a few well-chosen ingredients can come together to create something truly special. It’s comforting, fresh, and effortlessly elegant—a dish you’ll want to make again and again. Trust me, once you try it, this will become one of your treasured go-to pasta recipes. So, roll up your sleeves and treat yourself and your loved ones to this delicious homemade meal—you won’t regret it!

Roasted Tomato and Garlic Ricotta Pasta Recipe

Ingredients You’ll Need

How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe