Roasted Tomato and Garlic Ricotta Pasta is a dish that carries the warmth of summer and the comfort of home in every bite. The moment you roast tomatoes and garlic together, your kitchen fills with the irresistible aroma of sweetness and earthiness mingling in the air. This isn’t just a pasta dish—it’s a memory on a plate, woven with family traditions, garden harvests, and evenings that stretch into storytelling over second helpings.

Growing up, summers meant afternoons in my grandmother’s backyard, where tomato vines twisted through old wooden trellises, and the garlic bulbs lay tucked beneath soft soil. Harvesting them together was a ritual—one that ended with aprons dusted in dirt and baskets brimming with sun-warmed vegetables. She would slice the tomatoes, roast them alongside garlic until everything softened and caramelized, then fold them into creamy ricotta for a sauce so silky and flavorful it didn’t need anything else.

This pasta became our summertime staple. We’d eat it al fresco at a weathered picnic table, cicadas buzzing in the background and fireflies beginning to flicker in the dusk. Even now, years later, making this dish instantly takes me back to those golden evenings.

Why You’ll Love This Recipe

• Simplicity meets sophistication: With just a few fresh ingredients, you create a dish that feels gourmet without being complicated.
• Nutrient-rich and comforting: Tomatoes offer antioxidants, garlic boosts immunity, and ricotta provides protein and creaminess.
• Crowd-pleasing: From picky eaters to dinner guests, this pasta is universally loved and easy to customize.
• Perfect year-round: Ideal with fresh summer produce, yet comforting enough for colder months with canned tomatoes.
• One pan, one pot: Minimal cleanup and maximum flavor—what’s not to love?

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INGREDIENTS YOU’LL NEED

• 450 g (1 lb) pasta (spaghetti, rigatoni, penne, or fettuccine work beautifully)
• 450 g (1 lb) ripe vine or plum tomatoes, halved
• 1 whole garlic bulb (or 4 large cloves, unpeeled)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 120 g (½ cup) full-fat ricotta cheese
• ¼ tsp chili flakes (optional)
• Handful of fresh basil leaves, torn
• Freshly grated Parmesan cheese, for garnish
• 240 ml (1 cup) reserved pasta cooking water

HOW TO MAKE Roasted Tomato and Garlic Ricotta Pasta

STEP-BY-STEP INSTRUCTIONS

1. Prepare the oven: Preheat to 200 °C (400 °F). Line a baking sheet with parchment paper.
2. Roast the vegetables: Place tomatoes cut-side up and garlic bulb (with top trimmed) on the tray. Drizzle with olive oil, season generously with salt and pepper. Roast uncovered for 20 minutes, then tent with foil and roast an additional 10 minutes. The tomatoes should look collapsed and juicy, and the garlic should be golden and buttery-soft.
3. Boil the pasta: While the tomatoes roast, cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of the cooking water before draining.

1. Make the sauce: Once roasted, squeeze the garlic cloves out of their skins into a blender. Add the roasted tomatoes, ricotta, chili flakes (if using), and a splash of pasta water. Blend until smooth and creamy.
2. Assemble: Return drained pasta to the pot. Pour the sauce over and toss gently to coat. Add more pasta water as needed to thin the sauce. Stir in torn basil leaves.
3. Serve: Plate the pasta, sprinkle with grated Parmesan, and top with more basil. Serve hot and savor each comforting bite.

HELPFUL TIPS

• Use overripe tomatoes: They roast best and yield the sweetest flavor.
• Don’t over-blend: A slightly chunky texture gives the sauce a rustic charm.
• Enhance with extras: Add steamed spinach, grilled zucchini, or even beef sausage for variation.
• Storage bonus: The sauce keeps beautifully in the fridge for up to 3 days and also freezes well.

DETAILS

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Roasting, Blending, Boiling
• Cuisine: Italian-inspired
• Diet: Vegetarian

NOTES

You can swap fresh tomatoes for canned in winter months. Just roast drained canned tomatoes with garlic and continue the recipe as directed. The result is still wonderfully rich and flavorful.

NUTRITIONAL INFORMATION

Per Serving (approximate):
Calories: 450 | Protein: 17g | Carbs: 60g | Fat: 15g | Fiber: 5g | Sugar: 7g | Sodium: 380mg

FREQUENTLY ASKED QUESTIONS

What is roasted tomato ricotta pasta?
Roasted tomato ricotta pasta features sweet, caramelized tomatoes blended with creamy ricotta and garlic to create a velvety sauce. Tossed with al dente pasta, it’s a quick, flavorful dish perfect for weeknight dinners. Fresh herbs and a touch of chili add depth without overwhelming the natural sweetness of the roasted tomatoes.

How do you make ricotta sauce with roasted garlic?
Blend roasted garlic cloves with oven-roasted tomatoes, fresh basil, ricotta, and a bit of pasta water until smooth. This creates a creamy, rich sauce. Toss it with hot pasta in a skillet, adding extra pasta water if needed to adjust consistency. It’s a simple way to elevate your pasta with bold, mellow flavors.

How do you make ricotta pasta with tomato sauce?
Mix cooked pasta with spinach, ricotta, and a pinch of nutmeg. Prepare a tomato sauce using garlic, basil, oregano, rosemary, and chili flakes. Spread the ricotta pasta in a baking dish, top with the sauce, and bake at 350°F for 15–20 minutes. Finish with black pepper and grated Parmesan for a cozy, flavorful bake.

How do you make roasted tomatoes pasta sauce?
Halve fresh tomatoes and place on a baking sheet with peeled garlic cloves and sliced onions. Drizzle with olive oil and roast at 180°C (350°F) until caramelized. Blend the mixture with herbs like basil or oregano for a rich, smoky pasta sauce that’s naturally sweet and full of depth.

STORAGE INSTRUCTIONS

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze sauce separately for up to 1 month. Thaw overnight and reheat with pasta.
• Reheating: Warm on the stove with a splash of water to revive the creamy texture.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• The Ultimate Lasagna: A Comforting Classic to Feed the Soul
• Cozy Chicken Parmesan Casserole
• Sweet Potato and Black Bean Bowls with Avocado Lime Dressing
• Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion

Roasted Tomato and Garlic Ricotta Pasta is more than a recipe—it’s a soulful dish that turns ordinary ingredients into something extraordinary. Whether you’re cooking to unwind after a long day, impress a guest, or simply savor something comforting, this pasta delivers every time. It’s a taste of tradition, a reminder of slow cooking, and a way to make any evening feel special.