Dinner

Roasted Tomato and Garlic Ricotta Pasta Recipe

BySana Jeannette April 19, 2026April 19, 2026

Introduction

This Roasted Tomato and Garlic Ricotta Pasta is a delightful blend of sweet, caramelized tomatoes and creamy ricotta sauce. It’s a simple yet flavorful dish perfect for a comforting weeknight meal. Fresh basil and Parmesan cheese give it a vibrant, savory finish.

A black bowl on a white marbled surface holds a neatly coiled nest of light yellow spaghetti forming the base layer. On one side of the pasta lies a branch of bright red cherry tomatoes still on the vine, adding a glossy and fresh touch. Dollops of creamy white cheese are spread unevenly over the pasta, sprinkled with cracked black pepper and drizzled with golden olive oil. Fresh green basil leaves are scattered on top and around the dish, adding bursts of color and freshness. Around the bowl on the white marbled surface, whole tomatoes, garlic bulbs, black peppercorns, and small black bowls with salt and spices complete the setting. 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: Once the water is boiling, add the pasta and cook according to the package instructions, typically around 9-11 minutes for spaghetti or penne.

Step 8: While the pasta cooks, prepare the ricotta sauce by combining the ricotta cheese, grated Parmesan cheese, 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 the pasta.
Step 10: Drain the pasta and return it to the pot, keeping it warm.

Step 11: When the roasted tomatoes are done, remove them from the oven and gently smash them with the back of a spoon to release their juices.
Step 12: Add the roasted tomatoes and any juices from the baking sheet 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 seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
Step 15: Taste the pasta and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Step 16: Serve the pasta immediately, garnishing with extra fresh basil or Parmesan cheese if desired.

Tips & Variations

Use fresh mozzarella instead of ricotta for a creamier texture.
Add red pepper flakes for a spicy kick.
Substitute cherry tomatoes with regular tomatoes cut into chunks for a more rustic dish.

For extra flavor, roast the garlic cloves whole along with the tomatoes.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of pasta water or olive oil to loosen the sauce.

How to Serve

The image shows a black bowl filled with neatly coiled pale yellow pasta arranged in a circular pattern, creating a base layer. On one side, a cluster of bright red cherry tomatoes on the vine sit fresh and shiny. The pasta is topped with white crumbles of cheese scattered mainly in the center, along with a drizzle of golden olive oil and flecks of dark ground pepper and chopped green herbs. The bowl rests on a white marbled surface with scattered whole peppercorns, fresh basil leaves, garlic cloves, and some coarse salt in small wooden bowls nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this recipe works well with most short or long pasta shapes like penne, fusilli, or spaghetti.

Is it necessary to roast the tomatoes?

Roasting the tomatoes enhances their sweetness and flavor, but if you’re short on time, you can sauté them instead, though the taste will be different.