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Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta
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This Roasted Tomato and Garlic Ricotta Pasta recipe is quick, creamy, and full of flavor. Roasting the tomatoes and garlic adds richness, while ricotta creates a smooth, luscious sauce perfect for any busy weeknight dinner.

Ingredients

Scale
  • 450g ripe vine tomatoes, halved
  • 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 225g pasta (spaghetti, fettuccine, or other type)
  • Pasta cooking water
  • 1/2 tsp chili flakes (optional)
  • 120g ricotta cheese
  • Handful fresh basil leaves
  • Grated parmesan cheese, for serving

Instructions

1. Preheat oven to 200°C (400°F).

2. Place halved tomatoes and garlic head (cut top) on a baking dish. Drizzle with olive oil, season with salt and pepper.

3. Roast for 20 minutes, then cover with foil and roast for another 10 minutes until caramelized.

4. Meanwhile, cook pasta al dente in salted water. Reserve 1 cup of pasta water before draining.

5. Squeeze soft garlic from skins into a blender. Add roasted tomatoes, basil, chili flakes (if using), ricotta, and 1/4 cup pasta water. Blend until smooth.

6. Toss the sauce with cooked pasta in a skillet. Heat until warmed through. Add more water if sauce is too thick.

7. Season to taste with salt and pepper.

8. Serve garnished with fresh basil and parmesan cheese.

Notes

Choose ripe, high-quality tomatoes for best flavor.

Store leftovers in an airtight container in the fridge for up to 2 days.

You can freeze the sauce separately.

Ricotta can be replaced with mascarpone, cream cheese, or dairy-free alternatives.

Nutrition

Find it online: https://glonfo.com/roasted-tomato-and-garlic-ricotta-pasta/