Garlic Ricotta Pasta Roasted Tomatoes

This garlic ricotta pasta with roasted tomatoes transforms simple ingredients into a restaurant-worthy meal that balances creamy richness with sweet-tart roasted tomatoes. The contrast between the silky ricotta sauce and juicy burst tomatoes creates a pasta experience that feels indulgent yet surprisingly light.

I first made this pasta during a particularly busy week when I needed something quick but satisfying. My husband, typically skeptical of meatless meals, declared it his new favorite pasta dish and now requests it at least twice a month.

Ingredients

• Cherry tomatoes: their natural sweetness intensifies when roasted, creating pockets of flavor throughout the dish
• Olive oil: use a good quality extra virgin for best flavor as it forms the base of the roasted tomato mixture
• Garlic: freshly minced adds aromatic depth look for firm bulbs with tight skin
• Dried oregano: brings Mediterranean flavor that pairs perfectly with tomatoes and ricotta
• Pasta: choose a shape that will catch the sauce spaghetti or penne work beautifully
• Ricotta cheese: the star ingredient provides creaminess without being heavy use whole milk ricotta for best texture
• Parmesan cheese: adds savory depth and slight saltiness freshly grated makes a noticeable difference
• Fresh basil leaves: essential for bright flavor and color add more as garnish if desired
• Lemon juice: cuts through the richness and brightens the entire dish use fresh for best results

Step-by-Step Instructions

Preheat Oven:

Get your oven nice and hot at 400°F. This higher temperature ensures the tomatoes will caramelize properly rather than just softening. A properly preheated oven is crucial for developing those concentrated flavors we want.

Prepare Tomatoes:

Cut each cherry tomato in half and arrange them cut-side up on a baking sheet. This exposes more surface area to caramelize and allows the juices to concentrate rather than run off. Dont overcrowd the pan or they will steam instead of roast.

Season Tomatoes:

Drizzle olive oil generously over the tomatoes, then sprinkle with minced garlic, dried oregano, salt, and pepper. The oil helps conduct heat evenly and helps the seasonings adhere to the tomatoes. The garlic will roast alongside the tomatoes, mellowing its flavor.

Toss Thoroughly:

Use your hands or a spatula to ensure each tomato half is coated with oil and seasonings. This even distribution ensures consistent flavor throughout. Take your time with this step as it sets the foundation for the dishes flavor.

Roast Tomatoes:

Place the baking sheet in the oven for 20-25 minutes, watching for the tomatoes to soften and develop caramelized edges. The tomatoes should collapse slightly and their juices should begin to thicken. This caramelization is where the magic happens.

Cook Pasta:

While the tomatoes roast, bring a large pot of water to a rolling boil and add enough salt to make it taste like sea water. Add your pasta and stir immediately to prevent sticking. Cook until just al dente following the package directions. The pasta will continue cooking slightly once mixed with the hot sauce.

Create Ricotta Sauce:

In a medium bowl, combine the ricotta cheese, grated Parmesan, chopped fresh basil, and lemon juice. Mix until smooth and creamy. This no-cook sauce will melt slightly when it meets the hot pasta, creating a silky coating without becoming too liquid.

Reserve Pasta Water:

Before draining the pasta, scoop out about half a cup of the starchy cooking water. This liquid gold will help bind the sauce and pasta together if needed. The starch in the water acts as a natural thickener.

Drain Pasta:

Drain the pasta in a colander but do not rinse it. The starch on the surface of the pasta helps the sauce adhere better. Return the pasta to the warm pot immediately to maintain its temperature.

Smash Roasted Tomatoes:

When the tomatoes are done, gently press them with the back of a spoon or fork to release their sweet juices. This creates a light tomato sauce that will coat the pasta. Leave some tomatoes whole for textural contrast.

Combine Components:

Add the smashed roasted tomatoes with all their flavorful juices to the pasta, then pour in the ricotta mixture. The heat from the pasta and tomatoes will slightly melt the ricotta, creating a creamy sauce that clings to each strand or piece.

Toss Everything:

Gently but thoroughly toss all ingredients together until the pasta is evenly coated with the creamy sauce and the tomatoes are distributed throughout. Use tongs for long pasta or a wooden spoon for shorter shapes.

Adjust Consistency:

If the sauce seems too thick or dry, add a splash of the reserved pasta water and toss again. Add just a little at a time until you reach your desired consistency. The starchy water helps create a silky texture.

Final Seasoning:

Taste and adjust with additional salt, pepper, or a squeeze of lemon juice if needed. The flavors should be balanced with no single element overpowering the others.

Serve Immediately:

Plate the pasta while hot, garnishing with additional torn basil leaves and a light sprinkle of grated Parmesan. The residual heat will release the aromatic oils in the fresh basil.

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The ricotta is truly the heart of this dish. I discovered its magic when attempting to recreate a pasta I had in a small Italian restaurant years ago. While many cream-based pastas can feel heavy, ricotta provides that luxurious mouthfeel while still feeling light enough for a weeknight dinner.

Recipe FAQs

→ Can I make this dish ahead of time?

While best served fresh, you can roast the tomatoes ahead of time and refrigerate them for up to 2 days. The ricotta mixture can also be prepared a day in advance. When ready to serve, reheat the tomatoes, cook fresh pasta, and combine all components with a splash of pasta water to refresh the sauce.

→ What pasta shapes work best with this sauce?

Medium shapes that can hold the creamy sauce work best. Try penne, fusilli, orecchiette, or rigatoni. Long pasta like spaghetti or linguine also pairs nicely, allowing the sauce to coat each strand while the tomato pieces add texture contrast.

→ How can I make this dish vegetarian or vegan?

This dish is already vegetarian. For a vegan version, substitute the ricotta with silken tofu blended with nutritional yeast, lemon juice, and a bit of olive oil. Replace Parmesan with a plant-based alternative or nutritional yeast for similar umami notes.

→ What can I serve with this pasta?

This pasta pairs beautifully with a simple arugula salad dressed with lemon and olive oil. Garlic bread makes an excellent side for soaking up extra sauce. For protein, consider adding grilled chicken, sautéed shrimp, or white beans to the dish.

→ Can I use different cheeses in this dish?

Absolutely! While ricotta provides the signature creaminess, you could substitute with mascarpone for added richness or cottage cheese (drained) for a lighter option. The Parmesan can be replaced with pecorino romano for a sharper flavor or asiago for a milder taste.

→ How do I prevent my sauce from becoming too watery?

To maintain the perfect consistency, add the reserved pasta water gradually, starting with just a few tablespoons. The starchy water helps bind the sauce to the pasta. Also, ensure your ricotta isn't too wet by straining it in a fine-mesh sieve for 30 minutes before using if necessary.