Roasted tomato and garlic ricotta pasta is the weeknight hero you’ll want on repeat. It’s creamy without being heavy, packed with sweet roasted tomatoes, and layered with cozy garlic and herbs. The best part: it looks and tastes impressive, but it’s completely doable on a busy evening.
A quick roast in the oven transforms simple ingredients into big flavor, and a dollop of ricotta turns everything silky. If you love a balance of tang, creaminess, and savory depth, this one hits all the right notes.
Table of Contents
Why This Recipe Works
This pasta uses the oven to do the heavy lifting. Slow-roasting cherry tomatoes with garlic caramelizes their natural sugars and concentrates their flavor, creating a built-in sauce base.
The ricotta adds body and creaminess without the heaviness of a traditional cream sauce, keeping the dish light but satisfying. Fresh basil and lemon brighten the richness, while a splash of pasta water helps everything cling to each strand.
What You’ll Need
- 12 ounces pasta (rigatoni, fusilli, or spaghetti work well)
- 2 pints cherry or grape tomatoes, halved
- 6–8 garlic cloves, peeled and left whole
- 1/3 cup extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (optional, for gentle heat)
- 1 cup whole-milk ricotta
- 1/2 cup finely grated Parmesan or Pecorino Romano, plus more for serving
- 1 lemon (zest and 1–2 teaspoons juice)
- 1/2 cup fresh basil leaves, torn or sliced
- Reserved pasta water (about 1 cup)
- Optional add-ins: baby spinach, toasted pine nuts, crispy prosciutto, or a handful of arugula
Step-by-Step Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup.
- Prep the tomatoes and garlic. Spread the halved tomatoes and whole garlic cloves on the pan.
Drizzle with olive oil, season with salt, black pepper, and red pepper flakes if using. Toss to coat and spread in a single layer, cut sides up when possible.
- Roast until jammy. Roast 20–25 minutes, stirring once. Tomatoes should slump and blister; garlic should be soft and golden at the edges.
If they need more color, give them another 5 minutes.
- Boil the pasta. While the tomatoes roast, cook the pasta in well-salted water until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
- Make the ricotta mixture. In a large bowl, whisk ricotta with half of the Parmesan, lemon zest, a splash of lemon juice, and a pinch of salt and pepper. Add 2–3 tablespoons of hot pasta water to loosen until creamy and spoonable.
- Smash the roasted garlic. When the pan comes out, use a fork to gently mash the garlic cloves into the tomatoes, creating a saucy base right on the sheet pan.
- Combine pasta and tomatoes. Add the hot pasta to the pan (or transfer to a large skillet). Toss with the roasted tomato-garlic mixture, adding a splash of pasta water to help it coat.
- Fold in ricotta. Off the heat, add the ricotta mixture in dollops and gently stir until the pasta looks glossy and lightly creamy.
You want ribbons of ricotta rather than a heavy blanket. Add more pasta water as needed to loosen.
- Finish with herbs and cheese. Stir in most of the basil and the remaining Parmesan. Taste and adjust with salt, pepper, and another squeeze of lemon if you like a brighter finish.
- Serve. Plate the pasta and top with extra basil, grated cheese, a drizzle of olive oil, and red pepper flakes.
Add optional add-ins like spinach (it will wilt in the heat) or toasted pine nuts for crunch.
Keeping It Fresh
Leftovers keep well in an airtight container for up to 3 days. Add a splash of water or milk when reheating to bring the sauce back to life. Store the ricotta separately if you plan to make ahead, then fold it in when reheating to keep the texture silky.
For meal prep, roast the tomatoes and garlic up to 2 days ahead and refrigerate; cook fresh pasta when you’re ready to serve.
Why This is Good for You
Tomatoes bring antioxidants like lycopene and vitamin C, especially concentrated when roasted. Garlic offers compounds that support heart health and add flavor without excess sodium. Ricotta delivers protein and calcium with a lighter feel than heavy cream.
Olive oil adds healthy fats, while basil and lemon add freshness for a balanced, vibrant dish.
Pitfalls to Watch Out For
- Under-seasoned pasta water: If the water isn’t salty, the whole dish tastes flat. It should taste like the sea.
- Overcooking pasta: The sauce finishes off the cooking, so keep it just shy of al dente to avoid mushy noodles.
- Dry sauce: Skipping the pasta water leads to clumpy ricotta. Add it gradually until the sauce looks glossy.
- Scorched garlic: Burnt garlic turns bitter.
If it’s browning too fast, reduce the oven temp or cover loosely with foil.
- Too much lemon: Lemon should brighten, not dominate. Start with a small squeeze and taste.
Recipe Variations
- Herby ricotta: Stir in chopped parsley, chives, or oregano for a fresh twist.
- Spicy Calabrian kick: Swap red pepper flakes for Calabrian chili paste.
- Greens galore: Toss in a few handfuls of baby spinach or arugula at the end.
- Meaty option: Crisp prosciutto or pancetta in a skillet and scatter over the top.
- Nutty crunch: Finish with toasted pine nuts or walnuts.
- Gluten-free: Use your favorite gluten-free pasta; reserve extra pasta water as GF pasta can absorb more sauce.
- Dairy-tweaks: Try part-skim ricotta for lighter texture or add a spoonful of mascarpone for extra silkiness.
- Roasted veg boost: Add roasted zucchini, eggplant, or mushrooms alongside the tomatoes.
FAQ
Can I use canned tomatoes instead of fresh?
Yes, though the flavor is different. Use a can of whole peeled tomatoes, drain well, and roast them broken into large pieces with the garlic.
They’ll caramelize and sweeten, though fresh cherry tomatoes offer a sweeter pop.
What type of pasta works best?
Short shapes like rigatoni, fusilli, or orecchiette catch the sauce and tomato bits nicely. Spaghetti or bucatini also work if you prefer long strands.
How do I keep the ricotta from getting grainy?
Whisk ricotta with hot pasta water before adding it to the pan. Combine off heat and add more water slowly until smooth and glossy.
Is there a good dairy-free option?
Use a creamy almond or cashew ricotta alternative and skip the Parmesan or use a dairy-free hard cheese.
A splash of unsweetened oat milk can help with silkiness.
Can I roast the tomatoes ahead of time?
Absolutely. Roast up to 2 days in advance and store in the fridge. Warm gently, cook fresh pasta, then finish with ricotta and basil.
How do I make it extra creamy?
Add a spoonful of mascarpone or a splash of pasta water plus a knob of butter when tossing.
It rounds out the sauce without weighing it down.
What if my tomatoes are out of season?
Choose grape or cherry tomatoes, which are sweeter year-round. Roasting boosts their flavor, and a touch of balsamic can add depth if needed.
Final Thoughts
Roasted tomato and garlic ricotta pasta brings big flavor from simple ingredients and smart technique. It’s creamy, bright, and comforting, with just enough richness to feel special.
Once you’ve made it once, you’ll tweak it to your taste—more lemon, extra basil, maybe a handful of greens. Keep it simple on a weeknight or dress it up for friends. Either way, it’s a guaranteed crowd-pleaser you’ll come back to again and again.
Ingredients
Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup.
- Prep the tomatoes and garlic. Spread the halved tomatoes and whole garlic cloves on the pan. Drizzle with olive oil, season with salt, black pepper, and red pepper flakes if using. Toss to coat and spread in a single layer, cut sides up when possible.
- Roast until jammy. Roast 20–25 minutes, stirring once. Tomatoes should slump and blister; garlic should be soft and golden at the edges. If they need more color, give them another 5 minutes.
- Boil the pasta. While the tomatoes roast, cook the pasta in well-salted water until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
- Make the ricotta mixture. In a large bowl, whisk ricotta with half of the Parmesan, lemon zest, a splash of lemon juice, and a pinch of salt and pepper. Add 2–3 tablespoons of hot pasta water to loosen until creamy and spoonable.
- Smash the roasted garlic. When the pan comes out, use a fork to gently mash the garlic cloves into the tomatoes, creating a saucy base right on the sheet pan.
- Combine pasta and tomatoes. Add the hot pasta to the pan (or transfer to a large skillet). Toss with the roasted tomato-garlic mixture, adding a splash of pasta water to help it coat.
- Fold in ricotta. Off the heat, add the ricotta mixture in dollops and gently stir until the pasta looks glossy and lightly creamy. You want ribbons of ricotta rather than a heavy blanket. Add more pasta water as needed to loosen.
- Finish with herbs and cheese. Stir in most of the basil and the remaining Parmesan. Taste and adjust with salt, pepper, and another squeeze of lemon if you like a brighter finish.
- Serve. Plate the pasta and top with extra basil, grated cheese, a drizzle of olive oil, and red pepper flakes. Add optional add-ins like spinach (it will wilt in the heat) or toasted pine nuts for crunch.
