The Best Roasted Tomato and Garlic Ricotta Pasta Recipe

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Roasted Tomato and Garlic Ricotta Pasta

A sweet, roasted cherry tomato and rich garlic pasta tossed with creamy ricotta cheese

★★★★★ (5.0 from 96 votes)

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Ingredients

• 12 ounces your favorite pasta (Spaghetti, penne, or fusilli work great.)
• 2 cups cherry tomatoes, halved (Using ripe tomatoes enhances flavor.)
• 4 cloves garlic, minced (Adds a rich flavor.)
• 1 cup ricotta cheese (Provides creaminess.)
• 1/4 cup olive oil (For roasting the tomatoes.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• to taste fresh basil for garnish
• optional grated Parmesan cheese for serving (Enhances flavor if desired.)

Instructions

• 1
  Preparation
• 2
  Preheat your oven to 400°F (200°C).
• 3
  In a baking dish, toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Roast in the oven for about 20-25 minutes until the tomatoes are blistered and soft.
• 4
  While the tomatoes are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve about a cup of pasta water before draining.
• 5
  Combining and Serving
• 6
  In a large bowl, combine the cooked pasta with the roasted tomatoes and their juices. Add the ricotta cheese and mix well. If the pasta seems dry, gradually stir in some reserved pasta water to reach your desired consistency.
• 7
  Plate your pasta, garnishing it with fresh basil and grated Parmesan cheese if desired. Enjoy your delightful dish!

Frequently Asked Questions

What type of pasta shapes work best with roasted tomato and ricotta? Short pasta shapes with ridges like fusilli, penne, rigatoni, or traditional Sicilian busiate are excellent because their grooves capture the blistered tomato juices and creamy ricotta. Long shapes like spaghetti or fettuccine also work beautifully for a silkier coating.

Why do I need to save a cup of cooking water before draining the pasta? Pasta water contains natural starches released during boiling. Adding a splash of this reserved liquid to your bowl helps thin out the dense ricotta cheese, transforming it into a silky, emulsified sauce that perfectly coats every noodle without drying out.

Can I substitute cottage cheese or another cream cheese for the ricotta? While whole milk ricotta delivers the traditional sweet profile and signature grainy-yet-creamy texture, you can use blended cottage cheese for a high-protein substitute. Avoid standard block cream cheese as it will make the sauce too thick and heavy.

How should I store and reheat leftovers of this ricotta pasta dish? Store leftovers in an airtight container inside the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a small splash of fresh water or milk to restore the creamy texture of the ricotta sauce without oil separation.