Name: Roasted Tomato and Garlic Ricotta Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups cherry tomatoes; 1 tablespoon olive oil; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 12 ounces pasta (such as spaghetti or penne); 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil leaves, chopped; 1 tablespoon lemon juice

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Introduction

This Roasted Tomato and Garlic Ricotta Pasta is a simple yet flavorful dish that combines caramelized cherry tomatoes with creamy ricotta and fresh basil. Perfect for a weeknight dinner, it’s both comforting and elegant with minimal effort.

A white plate with a large serving of linguine pasta mixed with a light orange-red tomato sauce, scattered with roasted bright red cherry tomatoes. On top are dollops of white soft cheese, sprinkled with finely chopped green herbs and light brown breadcrumbs, giving a textured look. A woman's hand is holding a fork twisting a portion of the pasta from the right side of the plate. The plate is set against a white marbled texture, with small bowls containing white cheese and red chili flakes partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cherry tomatoes
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces pasta (such as spaghetti or penne)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1 tablespoon lemon juice

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Cut the cherry tomatoes in half and place them on a baking sheet.
Step 3: Drizzle the olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, salt, and black pepper.
Step 4: Toss the tomatoes and garlic mixture together to ensure even coating.
Step 5: Roast the tomatoes in the preheated oven for 20-25 minutes or until they are soft and slightly caramelized.
Step 6: While the tomatoes roast, bring a large pot of salted water to a boil.
Step 7: Add the pasta to the boiling water and cook according to the package instructions, typically 9-11 minutes.
Step 8: Meanwhile, prepare the ricotta sauce by combining ricotta cheese, grated Parmesan, chopped fresh basil, and lemon juice in a bowl.
Step 9: Once the pasta is al dente, reserve about 1/2 cup of pasta water before draining.
Step 10: Drain the pasta and return it to the pot, keeping it warm.
Step 11: Remove the roasted tomatoes from the oven and gently smash them with the back of a spoon to release their juices.
Step 12: Add the roasted tomatoes and their juices to the pasta.
Step 13: Pour the ricotta cheese mixture over the pasta and toss everything together until well combined.
Step 14: If the sauce is too thick, gradually add the reserved pasta water until your desired consistency is reached.
Step 15: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Step 16: Serve immediately, garnished with extra fresh basil or Parmesan if desired.

Tips & Variations

Use grape tomatoes if cherry tomatoes are not available; roasting brings out a great sweetness in either.
For added protein, stir in cooked chicken or white beans before serving.
Fresh mozzarella can be added alongside the ricotta for a creamier texture.
If you prefer a spicier kick, sprinkle some red pepper flakes when tossing the pasta.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of pasta water to loosen the sauce if it thickens.

How to Serve

A silver pan filled with roasted cherry tomatoes that are bright red and slightly charred, mixed with whole cloves of golden roasted garlic, sitting on a wooden board over a white marbled surface. To the top left, there is a small white bowl with fresh green basil leaves, and next to it, another white bowl contains a white creamy mixture with green herbs, partially scooped with a silver spoon inside. On the right side, a clear plastic container is filled with fresh dark green arugula leaves. Below the arugula, there is a chunk of pale yellow Parmesan cheese resting on white wax paper beside a black-handled grater. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of cherry tomatoes?

Yes, but cherry tomatoes work best due to their sweetness and quick roasting time. If using larger tomatoes, cut them into small pieces and watch the roasting time closely.

Is this recipe suitable for a vegetarian diet?

Yes, this dish is vegetarian. Make sure the Parmesan cheese you use is labeled vegetarian or substitute with a vegetarian-friendly hard cheese if needed.