Delicious Roasted Tomato and Garlic Ricotta Pasta – A Simple 30-Minute Dinner
Delicious Roasted Tomato and Garlic Ricotta Pasta – a simple yet incredibly flavorful pasta dish featuring sweet roasted cherry tomatoes, mellow roasted garlic, and creamy ricotta cheese blended into a silky sauce. This easy vegetarian pasta comes together in under 30 minutes and tastes like pure summer!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish, Pasta
- Method: Roast, Blend, Boil
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups halved cherry tomatoes
- 5–6 whole garlic cloves (unpeeled)
- 2 tablespoons olive oil
- Salt
- Pepper
- 1 cup ricotta cheese
- Pasta (spaghetti or penne, or any preferred type)
- Fresh basil
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss halved cherry tomatoes and unpeeled garlic cloves with olive oil, salt, and pepper.
- Roast for 20-25 minutes until tomatoes are blistered and caramelized, and garlic is soft.
- Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Squeeze roasted garlic cloves out of their skins into a blender or food processor.
- Add roasted tomatoes, ricotta cheese, and a splash of reserved pasta water. Blend until smooth and creamy.
- Combine sauce with cooked pasta in a large skillet over medium heat, adding more pasta water as needed to reach desired consistency.
- Toss in fresh basil leaves. Season with additional salt and pepper to taste.
- Serve immediately with extra fresh basil and a drizzle of olive oil.
Notes
- Use cherry or grape tomatoes for the sweetest roasted flavor.
- Don’t peel the garlic before roasting – roasting in the skin makes it sweet and mellow.
- Saving pasta water is essential – the starch helps the sauce cling to the pasta.
- For a dairy-free version, substitute ricotta with cashew cream or silken tofu.
- Add red pepper flakes for a spicy kick.
- Top with toasted pine nuts or walnuts for extra crunch.
- Add grilled chicken, shrimp, or crispy pancetta for extra protein.
- Leftovers can be refrigerated for up to 4 days – add a splash of water when reheating.
- This sauce freezes beautifully for up to 3 months.