Roasted Tomato and Garlic Ricotta Pasta

Why You’ll Love This Recipe

I enjoy this recipe because it uses simple, fresh ingredients to create big flavor. The roasted tomatoes become sweet and slightly smoky, while the garlic softens into a mellow, rich base. The ricotta adds creaminess without making the sauce too heavy. It’s a great choice when I want a comforting meal that doesn’t take much effort, and I can easily customize it depending on what pasta or cheese I have on hand. Plus, it’s perfect for both weeknight dinners and casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 450 g ripe medium vine tomatoes, halved

• 1 small whole garlic head (or 4 large garlic cloves, unpeeled)

• 30 ml olive oil

• Salt and pepper to taste

• 225 g pasta (spaghetti, fettuccine, or other type)

• Pasta cooking water (adjust to desired consistency)

• 1/2 tsp chilli flakes (optional)

• 120 g ricotta cheese

• Handful fresh basil leaves

• Grated parmesan cheese and fresh basil leaves, for serving

Directions

1. I start by preheating the oven to 200°C (400°F). Then I place the halved tomatoes in a baking dish. If I’m using a whole garlic head, I cut the top off to expose the cloves and place it next to the tomatoes.

2. I drizzle everything with olive oil and season with salt and pepper.

3. I roast the tomatoes and garlic for about 20 minutes. After that, I cover the dish with foil and roast for another 10 minutes until the tomatoes are blistered and the garlic is soft.

4. While they’re roasting, I cook the pasta in salted water until al dente, according to the package instructions. I make sure to reserve about a cup of the pasta water before draining.

5. When the garlic and tomatoes are ready, I squeeze the garlic cloves out of their skins and add them to a blender. I also add the roasted tomatoes, a handful of basil, chilli flakes (if I’m using them), ricotta cheese, and about 60 ml (1/4 cup) of the pasta water. Then I blend everything until smooth.

6. In a large skillet or pan, I combine the sauce with the cooked pasta and toss it all together. I warm it over medium heat until everything is heated through, adding more pasta water if I need to loosen the sauce.

7. I taste the sauce and adjust the seasoning if needed.

8. Finally, I serve the pasta in bowls, topped with parmesan cheese and more fresh basil.

Servings and timing

This recipe makes 2 to 4 servings, depending on portion size.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories per serving: Approximately 240 kcal

Variations

• I sometimes swap ricotta with mascarpone or cream cheese for a richer sauce.

• If I want a vegan option, I use dairy-free ricotta or blended cashews.

• For extra flavor, I add sun-dried tomatoes to the blender or toss in sautéed mushrooms.

• I switch up the pasta type depending on what I have—penne and fusilli both work well.

• If I’m craving heat, I double the chilli flakes or stir in a little hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta in a skillet over medium heat, adding a splash of water or milk to bring back the sauce’s creaminess. For longer storage, I freeze just the sauce and make fresh pasta when I’m ready to serve. I thaw the sauce in the fridge before reheating.

FAQs

How can I make the sauce smoother?

To get a smooth sauce, I make sure the garlic is fully roasted and soft before blending. Adding enough pasta water helps the ingredients blend more easily, too.

Can I make this dish ahead of time?

Yes, I like to prepare the sauce ahead and store it in the fridge or freezer. Then I just cook the pasta fresh when I’m ready to eat.

What other herbs work well in this recipe?

Besides basil, I sometimes add fresh parsley or oregano for a different herbal twist. Thyme also adds a nice earthy note.

Is this recipe good for meal prep?

Absolutely. I make a larger batch of sauce and portion it out for quick lunches or dinners. It reheats really well.

What type of tomatoes should I use?

I always go for ripe, high-quality vine tomatoes. The sweeter and juicier they are, the better the final sauce will taste.

Conclusion

This Roasted Tomato and Garlic Ricotta Pasta is one of those go-to meals I turn to when I want something cozy, easy, and full of flavor. With just a few ingredients, I can create a dish that tastes like it took way more effort than it really did. Whether I’m cooking for myself or sharing it with friends, this pasta always hits the spot.