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Roasted Tomato and Garlic Ricotta Pasta

Sweet roasted cherry tomatoes and creamy ricotta create a light yet indulgent pasta sauce ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 1 tbsp olive oil
  • 6-8 cloves garlic smashed (or 4 cloves minced)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 oz pasta spaghetti, penne, or rigatoni
  • 1 cup ricotta cheese whole milk recommended
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon juice fresh
  • 1/4 cup fresh basil leaves chopped, plus more for garnish

Equipment

  • baking sheet
  • parchment paper
  • large pot
  • medium mixing bowl
  • colander

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spread halved cherry tomatoes and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat evenly and arrange tomatoes cut-side up.
  3. Roast for 20-25 minutes until tomatoes are shriveled, jammy, and starting to char in spots.
  4. About 10 minutes before tomatoes are done, bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
  5. While pasta cooks, combine ricotta, Parmesan, lemon juice, and chopped basil in a medium bowl. Stir until smooth.
  6. When tomatoes are done, use a fork or spoon to gently smash them on the baking sheet to release their juices. Mash any whole garlic cloves if desired.
  7. Return drained pasta to the pot (off heat). Add the roasted tomato and garlic mixture with all pan juices, then stir in the ricotta mixture.
  8. Add reserved pasta water a few tablespoons at a time, stirring constantly, until sauce reaches desired creamy consistency that clings to the pasta.
  9. Serve immediately, garnished with extra fresh basil and Parmesan cheese.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Add a splash of water or broth when reheating to loosen the sauce. Substitutions: Use gluten-free pasta if needed. Mascarpone or goat cheese can replace part of the ricotta. Pecorino Romano works instead of Parmesan. Variations: Add Italian sausage, grilled chicken, or shrimp for protein. Roast zucchini or bell peppers with the tomatoes for extra vegetables. Stir in red pepper flakes for heat. Make-Ahead: Roast tomatoes and garlic up to 2 days ahead and store in the fridge. Cook pasta fresh and assemble when ready to serve. Vegan Option: Use cashew or tofu-based ricotta and nutritional yeast instead of Parmesan.