Description
This Roasted Tomato and Garlic Ricotta Pasta is the ultimate creamy, cozy dish. Juicy cherry tomatoes and garlic roast to perfection, then get tossed with ricotta, Parmesan, and pasta for a luxurious sauce that’s naturally sweet, savory, and ready in 30 minutes.
Ingredients
12 ounces pasta (rigatoni, penne, or fusilli)
2 cups cherry or grape tomatoes
1 head garlic
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup reserved pasta water
1 tablespoon lemon juice
2 tablespoons fresh basil, chopped
Optional: crushed red pepper flakes for heat
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and place on the baking sheet.
3. Add cherry tomatoes to the baking sheet, drizzle with remaining olive oil, and sprinkle with salt, pepper, and Italian seasoning.
4. Roast for 25 minutes until tomatoes burst and garlic is golden and soft.
5. Meanwhile, cook pasta in salted water according to package directions. Reserve 1/4 cup of the pasta water before draining.
6. In a large bowl, squeeze roasted garlic cloves from their skins and mash with a fork.
7. Add ricotta, Parmesan, lemon juice, and a splash of pasta water. Stir until smooth and creamy.
8. Add roasted tomatoes and cooked pasta to the bowl. Toss until fully coated in sauce.
9. Adjust consistency with more pasta water if needed, and top with fresh basil and red pepper flakes.
Notes
Use whole milk ricotta for the creamiest texture.
Add roasted zucchini or spinach for extra veggies.
Substitute Parmesan with Pecorino Romano for a saltier kick.
Leftovers keep in the fridge for up to 3 days — reheat gently with a splash of milk or pasta water.