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Roasted Tomato and Garlic Ricotta Pasta Recipe

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★★★★★

4.6 from 122 reviews

A comforting and flavorful pasta dish featuring roasted cherry tomatoes and garlic blended with creamy ricotta and Parmesan cheeses, fresh basil, and a hint of lemon. This easy-to-make recipe combines simple ingredients and oven-roasting for a rich, savory sauce that perfectly coats your choice of spaghetti or penne.

Ingredients

Scale

Roasted Tomatoes

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

Pasta & Sauce

  • 12 ounces pasta (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.
  3. Season Tomatoes: Drizzle olive oil over the tomatoes, then sprinkle minced garlic, dried oregano, salt, and black pepper evenly.
  4. Toss Tomatoes: Gently toss the tomatoes and garlic mixture to ensure all pieces are evenly coated with seasoning and oil.
  5. Roast Tomatoes: Place the baking sheet in the oven and roast the tomatoes for 20-25 minutes until soft and slightly caramelized.
  6. Boil Pasta Water: While tomatoes roast, bring a large pot of salted water to a rolling boil.
  7. Cook Pasta: Add the pasta to boiling water and cook according to package instructions (usually 9-11 minutes) until al dente.
  8. Make Ricotta Sauce: In a bowl, combine ricotta cheese, grated Parmesan cheese, chopped fresh basil, and lemon juice; mix well.
  9. Reserve Pasta Water: Before draining, save about 1/2 cup of pasta cooking water for adjusting sauce consistency.
  10. Drain Pasta: Drain the cooked pasta and return it to the pot, keeping it warm.
  11. Smash Roasted Tomatoes: Remove tomatoes from oven and gently mash them with the back of a spoon to release their juices.
  12. Add Tomatoes to Pasta: Add the softened tomatoes and their juices from the baking sheet to the pasta in the pot.
  13. Add Ricotta Mixture: Pour the ricotta sauce over the pasta and roasted tomatoes, tossing together until well combined.
  14. Adjust Sauce Consistency: If the sauce is too thick, gradually stir in reserved pasta water until you achieve the desired consistency.
  15. Season to Taste: Taste the pasta and adjust seasonings with additional salt, pepper, or lemon juice as preferred.
  16. Serve: Serve immediately, garnished with extra fresh basil or Parmesan cheese if desired.

Notes

  • You can substitute fresh oregano for dried if preferred, adjusting quantity to 1 tablespoon.
  • Use gluten-free pasta for a gluten-free version of this recipe.
  • Reserve pasta water is key for getting the perfect creamy sauce texture.
  • For a vegan variation, substitute ricotta and Parmesan with plant-based alternatives and omit or substitute cheese accordingly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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

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