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Roasted Tomato and Garlic Ricotta Pasta Recipe

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★★★★★

5 from 81 reviews

This Roasted Tomato and Garlic Ricotta Pasta is a simple yet flavorful dish combining caramelized cherry tomatoes, aromatic garlic, creamy ricotta, and fresh basil. Perfect for a comforting weeknight meal, it balances the sweetness of roasted tomatoes with the richness of cheese and a hint of lemon for brightness.

Ingredients

Scale

Tomato and Garlic Roasting Mixture

  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Pasta and Sauce

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes.
  2. Prepare Tomatoes: Cut the cherry tomatoes in half and arrange them on a baking sheet evenly.
  3. Season Tomatoes: Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, salt, and black pepper.
  4. Toss Tomatoes: Gently toss the tomatoes with the seasonings to ensure they are well coated.
  5. Roast Tomatoes: Place the baking sheet in the oven and roast the tomatoes for 20-25 minutes until they are soft and slightly caramelized.
  6. Boil Pasta Water: While the tomatoes roast, bring a large pot of salted water to a boil.
  7. Cook Pasta: Add the pasta to boiling water and cook according to package instructions, typically 9-11 minutes, until al dente.
  8. Mix Ricotta Sauce: In a bowl, combine ricotta cheese, grated Parmesan, chopped basil, and lemon juice to make the sauce.
  9. Reserve Pasta Water: Before draining, reserve about 1/2 cup of pasta cooking water.
  10. Drain Pasta: Drain the pasta and return it to the pot to keep warm.
  11. Smash Roasted Tomatoes: Remove roasted tomatoes from oven and gently smash them with the back of a spoon to release their juices.
  12. Combine Pasta and Tomatoes: Add the smashed roasted tomatoes and their juices to the pasta in the pot.
  13. Add Ricotta Sauce: Pour the ricotta cheese mixture over the pasta and toss to combine thoroughly.
  14. Adjust Sauce Consistency: If the sauce is too thick, slowly add reserved pasta water until desired creaminess is achieved.
  15. Season to Taste: Taste the pasta and adjust seasoning with extra salt, pepper, or lemon juice as needed.
  16. Serve: Serve immediately, garnished with additional fresh basil or Parmesan cheese if desired.

Notes

  • Choose fresh, ripe cherry tomatoes for the best flavor.
  • Roasting the tomatoes caramelizes their natural sugars, enhancing sweetness.
  • You can substitute fresh oregano for dried if preferred, adjusting quantity to taste.
  • If you like a spicier dish, add a pinch of red pepper flakes when seasoning the tomatoes.
  • Reserve some pasta water to help loosen the sauce and improve texture.
  • Use gluten-free pasta to adapt this recipe for gluten sensitivities.
  • Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: roasted tomato pasta, garlic ricotta pasta, easy Italian pasta, creamy ricotta pasta, vegetarian pasta recipe

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