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Roasted Tomato Garlic Pasta

Category: Crowd-Pleasing Recipes for Gatherings Big and Small

Experience Italian flavors in this vibrant dish combining roasted tomatoes, garlic, and creamy ricotta with pasta. Succulent tomatoes and caramelized garlic create a savory base, perfectly paired with fresh basil and parmesan. Adjust the sauce's consistency with pasta water for an ideal texture. Simple yet hearty, this meal brings warmth and richness to your table.

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Updated on Thu, 08 May 2025 14:25:58 GMT
Roasted Tomato and Garlic Ricotta Pasta Pin
Roasted Tomato and Garlic Ricotta Pasta | lottirecipes.com

This creamy roasted tomato and garlic ricotta pasta transforms simple ingredients into a luxurious meal that tastes like it came from an Italian trattoria. The slow roasting process caramelizes the tomatoes and mellows the garlic, creating deep flavors that elevate this everyday pasta dish into something truly special.

I first made this pasta during a busy weeknight when I needed something quick but impressive for unexpected dinner guests. The rich aroma of roasting tomatoes and garlic filled my kitchen, and everyone asked for the recipe before they even finished their first bite.

Ingredients

  • Fresh ripe tomatoes: Their natural sweetness intensifies when roasted so choose the ripest ones available
  • Whole garlic head: Roasting transforms it from sharp to mellow and sweet
  • Olive oil: Use a good quality extra virgin for the best flavor
  • Pasta: A long pasta like spaghetti or fettuccine catches the sauce beautifully
  • Ricotta cheese: Adds creaminess without being heavy; look for whole milk ricotta
  • Fresh basil: Brightens the rich sauce with its aromatic qualities
  • Chili flakes: Optional but adds a gentle warmth that balances the sweetness
  • Parmesan cheese: Adds savory depth; use freshly grated if possible

Step-by-Step Instructions

Preheat and Prepare:
Set your oven to 400°F and halve those juicy tomatoes. Cut the top off your garlic head to expose the cloves, allowing them to roast to sweet perfection.
Season and Roast:
Arrange tomatoes and garlic in a baking dish, drizzle generously with olive oil, and season with salt and pepper. The oil helps conduct heat evenly and prevents burning.
Two-Stage Roasting:
Initially roast uncovered for 20 minutes to develop caramelization, then cover with foil for another 10 minutes to gently steam and soften the vegetables completely.
Cook Pasta:
While the vegetables roast, boil your pasta in heavily salted water until al dente. The salt is crucial here as it flavors the pasta from within. Reserve some starchy cooking water before draining.
Blend the Sauce:
Squeeze those buttery soft garlic cloves from their skins and blend with roasted tomatoes, fresh basil, chili flakes, and ricotta. Add just enough pasta water to create a silky consistency.
Combine and Finish:
Toss your pasta with the luscious sauce, adding more pasta water as needed to reach your desired consistency. The starch in the water helps the sauce cling to every strand of pasta.
Roasted Tomato and Garlic Ricotta Pasta Pin
Roasted Tomato and Garlic Ricotta Pasta | lottirecipes.com

The real secret to this dish is patience during the roasting process. When I first developed this recipe, I tried to rush it and ended up with undercooked garlic and tomatoes that hadn’t released their full sweetness. Taking that extra time to let them slowly caramelize makes all the difference in the world.

Make Ahead Options

This pasta sauce is perfect for meal prep. You can roast the tomatoes and garlic up to three days ahead and refrigerate them in an airtight container. When ready to serve, simply blend with the ricotta and fresh basil, then toss with freshly cooked pasta. The flavor actually improves after a day as the ingredients meld together.

Perfect Pairings

Serve this luxurious pasta alongside a simple arugula salad dressed with lemon juice and olive oil. The peppery bite of the greens balances the creamy pasta perfectly. For wine lovers, a crisp Pinot Grigio or light Sangiovese complements the sweet roasted tomatoes without overwhelming the delicate garlic notes.

Seasonal Adaptations

Summer brings the juiciest tomatoes, but you can make this dish year round with a few adjustments. In winter, use cherry tomatoes which tend to have better flavor off season, or even high quality canned San Marzano tomatoes drained and then roasted. During autumn, try adding a handful of roasted mushrooms to the sauce for an earthy dimension.

Recipe Questions & Answers

→ Can I use another type of cheese?

Yes, mascarpone, cream cheese, or dairy-free alternatives work well as substitutes for ricotta.

→ What type of tomatoes should I use?

Choose high-quality, very ripe medium vine tomatoes for the best flavor.

→ Can the sauce be stored for later?

Yes, refrigerate the sauce in an airtight container for up to 2 days or freeze it for longer storage.

→ How can I make the dish spicier?

Add chili flakes to the sauce for a subtle heat, or increase the amount for a more pronounced kick.

→ Can I use gluten-free pasta?

Absolutely, substitute regular pasta with your favorite gluten-free option to suit dietary needs.

Roasted Tomato Garlic Pasta

A rich, flavorful pasta with roasted tomatoes, garlic, ricotta, and basil.

Preparation Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Category: Family Meals

Difficulty Level: Easy

Cuisine Type: Italian

Yield: 4 Servings

Dietary Preferences: Vegetarian

What You'll Need

→ Main Ingredients

01 450 g ripe medium vine tomatoes, halved
02 1 small whole garlic head, or 4 large garlic cloves, unpeeled
03 30 ml olive oil
04 Salt and pepper to taste
05 225 g pasta (spaghetti, fettuccine, or other type)
06 Pasta cooking water, as needed for desired consistency
07 1/2 tsp chilli flakes (optional)
08 120 g ricotta cheese
09 Handful of fresh basil leaves
10 Grated parmesan cheese and fresh basil leaves, for serving

Steps to Follow

Step 01

Preheat the oven to 200°C (400°F).

Step 02

Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes. Drizzle with olive oil and season with salt and pepper.

Step 03

Roast in the preheated oven for about 20 minutes. Remove from the oven, cover the baking dish with kitchen foil and place back in the oven for 10 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.

Step 04

While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240 ml of pasta cooking water before draining.

Step 05

Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chilli flakes, if using. Add ricotta cheese and about 60 ml of the reserved pasta cooking water and blend until smooth.

Step 06

In a large skillet or pan, combine the blended tomato mixture with the cooked pasta. Toss until the pasta is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if the sauce appears too dry.

Step 07

Taste and adjust the seasoning, adding more salt or pepper if needed. Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and parmesan cheese.

Additional Notes

  1. Quality of tomatoes is crucial in this recipe - choose high-quality very ripe tomatoes for the best flavour.
  2. To store, transfer it to an airtight container and refrigerate for up to 2 days. For longer storage, freeze the sauce separately and cook fresh pasta when ready to serve.
  3. Ricotta cheese can be substituted with mascarpone, cream cheese or dairy-free alternatives.

Tools You'll Need

  • Baking dish
  • Blender
  • Large skillet or pan
  • Kitchen foil
  • Pot for pasta cooking

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains dairy (ricotta cheese and parmesan).
  • May contain gluten depending on the pasta used.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 240
  • Fats: 17.1 g
  • Carbohydrates: 9 g
  • Proteins: 10.5 g