Roasted Tomato And Garlic Ricotta Pasta | Good Food Discoveries (2024)

This Roasted Tomato and Garlic Ricotta Pasta recipe is easy to make and requires minimal effort, making it an ideal choice for a quick and satisfying weeknight dinner that the whole family will love. The roasting process infuses the tomatoes and garlic with intense flavors, while the ricotta adds a creamy texture to the sauce – resulting in a dish that takes little time yet is very delicious and nutritious.

WHAT IS TOMATO RICOTTA PASTA

Roasted Tomato and Garlic Ricotta Pasta is a delicious combination of roasted tomatoes, caramelized garlic, and velvety ricotta, combined to form a luscious sauce that coats perfectly cooked pasta. It’s a very quick and easy recipe perfect for a weeknight dinner for a whole family.

INGREDIENTS YOU’LL NEED

• Tomatoes: Choose fresh, ripe medium vine tomatoes for their juicy and sweet flavor. The roasting process intensifies their taste, adding depth to the sauce.
• Garlic: Whether you go for a whole garlic head or individual cloves, the roasting softens the garlic and adds a subtle sweetness.
• Olive oil: A drizzle of quality olive oil enhances the roasting process.
• Pasta: Select your favorite pasta variety, such as spaghetti or fettuccine. Cook it al dente to ensure the perfect texture.
• Ricotta cheese: The creamy ricotta cheese binds the sauce together, adding velvety texture.
• Fresh basil: A handful of fresh basil leaves adds freshness and balanced flavour.
• Chilli flakes (optional): Add a pinch of chilli flakes to the sauce if you enjoy a hint of heat.
• Parmesan cheese: Garnish dish with grated parmesan cheese and fresh basil leaves.

HOW TO MAKE ROASTED TOMATO AND GARLIC RICOTTA PASTA

Please note:This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Roast tomatoes and garlic. Preheat your oven to 200°C (400°F). Place halved tomatoes on a baking dish and add the whole garlic head, drizzling with olive oil. Season with salt and pepper. Roast for 20 minutes, cover with foil and roast for an additional 10 minutes until tomatoes blister and garlic softens.

Step 2: Cook pasta and reserve water. Cook pasta al dente in salted water. Reserve 240ml (1 cup) of pasta cooking water before draining.

Step 3: Blend roasted ingredients. Squeeze roasted garlic cloves into a blender with tomatoes, fresh basil, chilli flakes (if using), ricotta, and 100ml pasta cooking water. Blend until smooth.

Step 4: Combine sauce with pasta. Toss the blended mixture with cooked pasta in a skillet until evenly coated. Adjust consistency with more pasta cooking water if needed.

Step 6: Season and serve. Taste and adjust seasoning. Serve in bowls, garnished with fresh basil leaves and parmesan cheese.

STORING AND FREEZING

To store leftover Roasted Tomato and Garlic Ricotta Pasta, 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. Thaw the sauce in the refrigerator before reheating.

TOP TIPS

• Use fresh and ripe tomatoes: Quality ingredients make a significant difference. Choose fresh, ripe tomatoes for the best flavor.
• Adjust consistency: Adjust the pasta sauce’s thickness by adding pasta cooking water gradually, ensuring the perfect coating for your pasta.
• Experiment with pasta shapes: While the recipe suggests spaghetti or fettuccine, feel free to experiment with different pasta shapes.
• Customize heat level: Control the spiciness by adjusting the amount of chilli flakes or omitting them entirely based on your preference.

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Roasted Tomato and Garlic Ricotta Pasta

Recipe by Magda Gonczaruk | Good Food Discoveries

4.8 from 575 votes

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

2 to 4

servings

Prep time

10

minutes

See Also

Pearl Barley Vegetable Risotto - Vegan Recipe Lucy & Lentils

Cooking time

30

minutes

Calories per serving

240

kcal

Total time

40

minutes

This Roasted Tomato and Garlic Ricotta Pasta recipe is easy to make and requires minimal effort, making it an ideal choice for a quick and satisfying weeknight dinner that the whole family will love. The roasting process infuses the tomatoes and garlic with intense flavors, while the ricotta adds a creamy texture to the sauce – resulting in a dish that takes little time yet is very delicious and nutritious. Recipe yield 4 small or 2 large servings.

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INGREDIENTS

• 450 g (1 pound) ripe medium vine tomatoes, halved

• 1 small whole garlic head (or 4 large garlic cloves, unpeeled)

• 30 ml (2 tbsp) olive oil

• Salt and pepper to taste

• 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)

• Pasta cooking water (adjust to desired consistency)

• 1/2 tsp chilli flakes (optional)

• 120 g (1/2 cup) ricotta cheese

• Handful fresh basil leaves

• Grated parmesan cheese and fresh basil leaves, for serving

DIRECTIONS

• Preheat the oven to 200°C (400°F).
• 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.
• 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.
• While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining. (Please note: Don’t add the whole cup of pasta water to the sauce, follow the instructions below)
• 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 60ml (1/4 cup) of the reserved pasta cooking water and blend until smooth.
• In a large skillet or pan, combine the blended tomato mixture with cooked pasta and 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.
• 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. Enjoy!

Notes

• Quality of tomatoes is crucial in this recipe – choose high-quality very ripe tomatoes for the best flavour.
• 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. Thaw the sauce in the refrigerator before reheating.
• Ricotta cheese can be substituted with mascarpone, cream cheese or dairy-free alternatives.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 4
• Calories: 240kcal
• Carbohydrates: 9g
• Protein: 10.5g
• Fat: 17.1g
• Fiber: 1.4g

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