Roasted Tomato Garlic Ricotta

Roasted Tomato and Garlic Ricotta Pasta is the ultimate weeknight comfort meal combining the richness of oven-caramelized tomatoes with a creamy ricotta and Parmesan sauce That tangy pop of garlic lemon and fresh basil makes each bite bright and satisfying all without needing extra time at the stove This is my reliable recipe when fresh flavors and minimal effort are both musts

The first time I made this after a busy school night my family was shocked at how restaurant-worthy the results were With just a handful of ingredients roasted tomato and garlic ricotta pasta makes dinner feel easy and special

Ingredients

• Cherry tomatoes: these get sweet and tangy in the oven Use super fresh for best flavor
• Olive oil: gives a golden richness Select extra virgin for pure taste
• Garlic: adds punch and warmth Always choose fresh cloves over pre-minced jars
• Dried oregano: delivers Mediterranean depth Crumble it between your fingers for extra aroma
• Salt: brings out every vibrant flavor Use kosher or sea salt if you have it
• Black pepper: adds gentle bite Grind fresh if possible for real impact
• Pasta: brings the comfort Choose spaghetti or penne with good structure so the sauce sticks
• Ricotta cheese: becomes creamy and light Opt for whole milk ricotta for best texture
• Parmesan cheese: supplies nutty sharpness Grate it yourself for finest melt
• Fresh basil: makes everything taste summery Pick leaves that are bright green with no wilting
• Lemon juice: adds that final lift Use freshly squeezed for best results

Step-by-Step Instructions

Prep Ingredients:

Cut all cherry tomatoes in half This exposes their inside so they caramelize instead of steaming

Roast Tomatoes:

Lay the halved tomatoes cut side up on a large baking sheet Drizzle them well with olive oil then scatter the minced garlic dried oregano salt and black pepper over the top Toss everything by hand right on the tray until coated evenly Slide into a 400 degree oven Roast for 20 to 25 minutes The tomatoes should look shriveled and golden with deepened edges

Cook the Pasta:

Bring a big pot of salted water to a rolling boil Add the pasta and stir to prevent clumping Cook for the suggested time on package stirring once or twice Save about half a cup of the starchy boiling water before draining The starch will help emulsify the sauce

Mix Ricotta Sauce:

While pasta cooks use a bowl to mix ricotta cheese with grated Parmesan chopped fresh basil and lemon juice Stir firmly until smooth and creamy Taste for salt and balance

Combine Tomatoes with Pasta:

Back at the oven the tomatoes are ready Use a big spoon or potato masher to gently press them on the tray releasing their juices and bits Add everything the tomatoes with their golden garlicky juices directly into the drained pasta in its pot

Toss with Sauce:

Pour over the bowl of ricotta mixture Stir together fast and steady so the warm pasta melts everything through Add a splash of saved pasta water at a time until the sauce perfectly coats every noodle It should look glossy and creamy

Season and Serve:

Taste for seasoning Add extra salt ground pepper or more lemon now if needed Top with extra Parmesan and more chopped basil Serve soon while hot and fragrant

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Fresh basil is my favorite part That punchy herbal finish is what brightens the whole dish Last summer I made this pasta with basil straight from my back porch and everyone kept asking for seconds

Storage Tips

Leftovers do best stored in a shallow airtight container for up to three days I like to drizzle in a tablespoon or two of water before reheating in a skillet over medium heat which helps keep the sauce velvety Microwaving works in a pinch but do it in short bursts and stir between to avoid drying out the pasta

Ingredient Substitutions

No ricotta in your fridge Try cottage cheese blended smooth or a scoop of creamy goat cheese for a tangier finish For a dairy free version blend cashew cream with lemon and nutritional yeast Feel free to swap spaghetti for any short pasta you like even whole wheat or gluten free

Serving Suggestions

This pasta stands on its own but a simple green salad with balsamic and olive oil makes it a full meal My family loves this with crusty bread warm from the oven to mop up every bit of sauce For date night add roasted shrimp or a few toasted pine nuts on top

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Every time I serve this roasted tomato and garlic ricotta pasta I remember our summer dinner parties with friends spilling out onto the porch There is something about the aroma of roasted garlic and tomatoes that makes people gather round and linger at the table The simplicity and joy in each bowl is exactly why this remains a favorite in my kitchen

Frequently Asked Questions

→ How do roasted tomatoes enhance pasta dishes?

Roasted tomatoes deepen the tomato flavor, adding sweetness and slight caramelization. This creates a rich, savory backdrop that lifts creamy sauces and balances the dish.

→ Can I use a different type of pasta?

Yes, spaghetti, penne, rigatoni, or any short pasta work well. Choose one that holds the sauce and roasted tomato pieces for the best texture.

→ Is there a substitute for ricotta cheese?

If needed, try cottage cheese for a lighter result or mascarpone for extra creaminess. Adjust seasoning as each cheese offers different flavor notes.

→ Should I save pasta water for the sauce?

Yes, reserved pasta water helps loosen the sauce and make it silkier, helping all ingredients cling to the pasta beautifully.

→ How can I add extra flavor?

Try stirring in crushed red pepper flakes or a handful of olives. Finish with a drizzle of quality olive oil or extra lemon juice to brighten the flavors.