Roasted Tomato Ricotta Pasta

This roasted tomato and garlic ricotta pasta transforms humble ingredients into a restaurant-worthy meal that balances bright acidity with comforting creaminess. The caramelized tomatoes create sweet pockets of flavor that burst against the silky ricotta sauce, making this dish utterly irresistible.

I first created this pasta when my garden tomatoes were overflowing and I needed something special for an impromptu dinner party. The combination was so spectacular that guests still request it whenever they visit, regardless of the season.

Ingredients

• Cherry tomatoes: the stars of this dish that caramelize beautifully in the oven, releasing their natural sweetness
• Olive oil: use a good quality extra virgin olive oil to enhance the Mediterranean flavors
• Garlic: minced fresh cloves provide aromatic depth that mellows beautifully when roasted
• Dried oregano: adds an herbaceous quality that complements the tomatoes perfectly
• Salt and pepper: essential for bringing out all the flavors in every component
• Pasta: choose a shape that will hold the sauce well; spaghetti or penne work wonderfully
• Ricotta cheese: creates the creamy base for the sauce; look for whole milk ricotta for the richest flavor
• Parmesan cheese: adds savory umami notes and helps thicken the sauce
• Fresh basil: brightens the entire dish with its aromatic qualities
• Lemon juice: adds a touch of acidity that balances the richness of the cheeses

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 400°F and gather all ingredients to streamline the cooking process. Having everything measured and ready makes the entire experience more enjoyable.

Prepare the Tomatoes:

Slice cherry tomatoes in half through their equators rather than through the stem end. This exposes more surface area for caramelization, which intensifies their flavor during roasting.

Season the Tomatoes:

Combine tomatoes with olive oil, garlic, oregano, salt, and pepper, ensuring each tomato half is coated evenly. The oil helps conduct heat for proper caramelization while the seasonings infuse into the tomatoes as they roast.

Roast to Perfection:

Place the tomatoes cut side up on the baking sheet for optimal caramelization. The 20–25 minute roasting time allows the sugars to concentrate and the edges to develop a slight char, which adds complexity.

Cook the Pasta:

Boil generously salted water for the pasta. The water should taste like the sea to properly season the pasta from within. Cook until just al dente, as it will continue to soften slightly when tossed with the hot sauce.

Create the Ricotta Mixture:

Whip together ricotta, Parmesan, basil, and lemon juice until smooth. The combination of these ingredients creates a velvety sauce base that will coat each strand of pasta beautifully.

Smash the Roasted Tomatoes:

Use gentle pressure when smashing the roasted tomatoes to release their juices while maintaining some texture. This creates a sauce with varied consistency that clings perfectly to the pasta.

Combine All Elements:

Toss everything together while the pasta is still hot, which helps the cheese mixture melt into a silky sauce. The reserved pasta water contains starch that helps bind the sauce to the pasta when added as needed.

Save

The moment I serve this pasta everyone at the table falls silent as they take their first bites. The combination of sweet caramelized tomatoes with the creamy ricotta creates such a perfect harmony that it simply demands your full attention. My daughter now requests this dish for her birthday dinner every year.

Seasonal Variations

Summer brings the opportunity to use multicolored heirloom cherry tomatoes that create a stunning visual presentation. In winter, substitute sundried tomatoes rehydrated in warm water for a portion of the fresh ones to intensify the flavor. Each seasonal adaptation brings its own character to the dish while maintaining the core appeal.

Make Ahead Options

The roasted tomato component can be prepared up to two days in advance and stored in the refrigerator. Simply reheat gently before combining with freshly cooked pasta and the ricotta mixture. The completed dish is best enjoyed immediately but can be refrigerated for up to two days, though the texture of the pasta may soften slightly.

Serving Suggestions

This pasta stands beautifully on its own but pairs wonderfully with a simple arugula salad dressed with lemon and olive oil. For protein, consider adding grilled chicken or shrimp on the side or mixed directly into the pasta. A glass of crisp Pinot Grigio or light Sangiovese perfectly complements the bright tomato flavors.

Recipe FAQs

→ Can I use different types of tomatoes for this pasta dish?

Yes, while cherry tomatoes are ideal because they caramelize beautifully and have a naturally sweet flavor, you can substitute grape tomatoes or even diced Roma tomatoes. Larger varieties like beefsteak tomatoes work too, but should be cut into smaller chunks and may require slightly longer roasting time to achieve the same caramelization.

→ What pasta shapes work best with this sauce?

Medium shapes like penne, fusilli, or orecchiette work wonderfully as they catch the creamy sauce and tomato pieces in their crevices. Long pasta like spaghetti or linguine also pairs beautifully, allowing the sauce to coat each strand. Avoid very small shapes like orzo or very large shapes like jumbo shells which might not balance well with the chunky roasted tomatoes.

→ Can I make this dish ahead of time?

You can roast the tomatoes and prepare the ricotta mixture up to a day ahead. Store them separately in the refrigerator, then reheat the tomatoes gently before combining with freshly cooked pasta and the ricotta mixture. The completed dish is best enjoyed immediately, as reheating may cause the ricotta sauce to separate or become too dry.

→ How can I make this dish vegetarian or vegan?

This dish is already vegetarian. For a vegan version, substitute the ricotta with a plant-based alternative like tofu ricotta (blended silken tofu with nutritional yeast, lemon juice, and herbs). Replace Parmesan with nutritional yeast or vegan Parmesan. The flavor profile will be different but still delicious with the roasted tomatoes providing the primary flavor base.

→ What can I serve with this pasta as sides?

This rich pasta pairs beautifully with light sides like a simple arugula salad with lemon vinaigrette, roasted broccolini with garlic, or a classic Italian antipasto platter. Garlic bread or focaccia makes an excellent accompaniment to soak up any extra sauce. For wine pairing, consider a medium-bodied Italian white like Pinot Grigio or a light red like Chianti.

→ How can I add protein to this dish?

You can easily incorporate protein by adding grilled chicken breast, Italian sausage, or sautéed shrimp. For vegetarian options, toss in some chickpeas, white beans, or pan-fried halloumi cheese. Any protein should be cooked separately and added at the final mixing stage to maintain its texture and ensure it's properly cooked.