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 ripe medium vine tomatoes; 1 small whole garlic head; Fresh basil leaves (quantity as desired for blending and garnish); 30 ml olive oil; Salt and pepper, to taste; 225 g pasta (spaghetti, fettuccine, or preferred type); 120 g ricotta cheese; Grated parmesan cheese, for serving

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Introduction

This roasted tomato and garlic ricotta pasta is a simple yet flavorful dish that combines creamy ricotta with the sweetness of oven-roasted tomatoes and garlic. It’s perfect for a cozy weeknight dinner or when you want a comforting meal with minimal effort.

A white bowl filled with creamy orange pasta, mixed with small bits of red tomato and sprinkled with white grated cheese. On top, a small bunch of bright green fresh basil leaves sits in the center. The pasta strands look soft and tangled, with a smooth sauce coating each strand. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 g ripe medium vine tomatoes
1 small whole garlic head
30 ml olive oil
Salt and pepper, to taste
225 g pasta (spaghetti, fettuccine, or preferred type)
120 g ricotta cheese
Fresh basil leaves
Grated parmesan cheese, for serving

Instructions

Step 1: Preheat the oven to 200°C (400°F). Cut the tomatoes in halves and place them cut-side up in a baking dish along with the whole garlic head with its top sliced off. Drizzle with olive oil and season with salt and pepper.
Step 2: Roast in the oven for 20 minutes. Then cover the baking dish with foil and continue baking for an additional 10 minutes to soften the garlic and tomatoes further.
Step 3: While the tomatoes roast, cook the pasta in salted boiling water until al dente. Before draining, reserve about 240 ml (1 cup) of the pasta cooking water.
Step 4: Squeeze the softened garlic cloves out of their skins into a blender. Add the roasted tomatoes, fresh basil leaves, ricotta cheese, and reserved pasta water. Blend until smooth and creamy.
Step 5: Pour the sauce over the drained pasta in a skillet set over medium heat. Toss gently until the pasta is well coated and warmed through.
Step 6: Taste and adjust seasoning with salt and pepper if needed. Serve garnished with extra fresh basil and a generous sprinkle of grated parmesan cheese.

Tips & Variations

For extra depth, add a pinch of red pepper flakes to the sauce before blending for a subtle heat.
Swap the ricotta for cream cheese or mascarpone if you want a richer texture.
If fresh basil isn’t available, substitute with fresh parsley or dried Italian herbs.
Use gluten-free pasta to make this recipe gluten-free without compromising flavor.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of reserved pasta water or olive oil to loosen the sauce as needed. Avoid microwaving directly to preserve texture and flavor.

How to Serve

A close-up view of a bowl of spaghetti pasta coated in a creamy orange-red sauce with small bits of vegetables and herbs mixed in, topped with shredded white cheese and fresh green basil leaves placed in the center, all served in a white bowl set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh vine tomatoes?

Fresh tomatoes are preferred for their sweetness and texture, but you can substitute with high-quality canned whole or diced tomatoes. Drain excess liquid first and roast as directed to concentrate the flavor.

Is it necessary to roast the garlic whole?

Roasting the whole garlic head with the top cut off allows the cloves to soften and develop a mellow, sweet flavor. You can roast peeled cloves separately if preferred, but the whole head method is simple and effective.