Experience the ultimate satisfaction with our Roasted Tomato and Garlic Ricotta Pasta, a savory blend of oven-roasted tomatoes, creamy ricotta cheese, and aromatic garlic. This easy pasta dish is perfect for those craving the comforts of Italian cuisine without the fuss. Ideal for quick weeknight dinners or a leisurely weekend meal, this recipe offers the vibrancy of fresh basil garnish and the richness of homemade pasta sauce. Dive into this delectable vegetarian pasta meal that’s both flavorful and fulfilling.

Ingredients

• For the Roasted Tomatoes:
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
• For the Pasta:
  • 12 oz linguine or spaghetti
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil leaves, roughly torn
  • Salt and pepper to taste
  • Optional Garnish: Extra Parmesan cheese and fresh basil leaves for serving

Steps / Instructions

1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper. Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized. The tomatoes should appear wrinkled and slightly charred around the edges.
2. Cook the Pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta. The pasta water will help create a silky sauce that clings well to the pasta.
3. Prepare the Garlic Oil: In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. The garlic should turn a light golden color, releasing its aroma into the oil.
4. Combine Ingredients: Lower the heat and add the drained pasta back into the pot along with the roasted tomatoes. Toss them carefully to combine, ensuring the pasta is evenly coated with the roasted tomato juices and garlic oil.
5. Add Ricotta and Parmesan: Gently fold in the ricotta cheese, Parmesan cheese, and reserved pasta water, a little at a time, until you reach your desired sauce consistency. The sauce should be creamy but not too thick. If it becomes too thick, add more pasta water to loosen it.
6. Season and Finish: Stir in the red pepper flakes (if using), and season with additional salt and pepper to taste. Toss in the fresh basil leaves just before serving for a burst of fresh flavor. The basil will wilt slightly, adding a fragrant touch to your dish.

Tips & Tricks

• Ingredient Quality: Use fresh, high-quality tomatoes and basil for the best flavor. The sweetness of ripe tomatoes is crucial for this dish. Look for firm, vibrant cherry tomatoes for optimal taste and texture.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the pasta. To preserve the freshness, add a splash of water before reheating to maintain moisture.
• Make-Ahead: The roasted tomatoes can be prepared a day in advance and stored in the fridge, saving you time during meal prep. This can enhance the flavors as they marinate overnight.
• Avoid Overcooking: Keep a close eye on the garlic when sautéing to prevent it from burning, which can lead to a bitter taste. Stir continuously for even cooking.
• Balanced Flavor: Taste the sauce before serving and adjust the seasoning, as the combination of ricotta and Parmesan can vary in saltiness.

Variations

• Vegan Option: Replace ricotta and Parmesan with vegan cheese alternatives to make the dish dairy-free. Nutritional yeast can add a cheesy flavor without the dairy.
• Gluten-Free: Use gluten-free pasta to accommodate dietary restrictions. Ensure the pasta is cooked to the right texture as gluten-free noodles can have different cooking times.
• Protein Addition: Add grilled chicken or shrimp for an extra protein boost. These proteins can be seasoned with a little lemon juice and olive oil for additional flavor.
• Flavor Variations: Experiment with different herbs like oregano or thyme for a unique twist. Adding a pinch of smoked paprika can also deepen the flavor profile.

Serving Suggestions

• Plating: Serve the pasta in a large bowl, garnished with additional fresh basil and a sprinkle of Parmesan. The vibrant colors make for an inviting presentation. Arrange the roasted tomatoes on top for a visual appeal.
• Pairings: Complement this dish with a fresh green salad or a side of garlic bread. A Caesar salad with crunchy croutons works particularly well. For dessert, consider a light option like Mini Frittata Muffins or an Apple Crisp Smoothie.
• Beverages: A crisp white wine or a light red such as Pinot Noir pairs beautifully with the flavors of this pasta. For a non-alcoholic option, try a sparkling water with a twist of lemon or lime.

FAQ

• Can I use another type of pasta? Absolutely, feel free to use your favorite pasta. Short pasta shapes like penne or rigatoni work well, too. These shapes hold the sauce beautifully and provide a different texture.
• What if I don’t have fresh basil? You can substitute with dried basil, but use it sparingly as it is more potent. If available, parsley or cilantro can also serve as fresh herb substitutes.
• Is there an alternative to roasting tomatoes? Yes, you can sauté them in a pan for a quicker option, though roasting enhances their natural sweetness. Alternatively, sun-dried tomatoes can offer a concentrated flavor if fresh aren’t available.
• How can I make it spicier? Increase the amount of red pepper flakes or add a splash of hot sauce to amp up the heat. A pinch of cayenne pepper can also add a subtle kick without altering the overall flavor.

Print

Roasted Tomato and Garlic Ricotta Pasta

Recipe by

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Italian Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

25 min

🔥

Calories

—

Experience the ultimate satisfaction with our Roasted Tomato and Garlic Ricotta Pasta, a savory blend of oven-roasted tomatoes, creamy ricotta cheese, and aromatic garlic. This easy pasta dish is perfect for those craving the comforts of Italian cuisine without the fuss.

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Ingredients

US Metric

• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 12 oz linguine or spaghetti
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, roughly torn
• Salt and pepper to taste
• Extra Parmesan cheese and fresh basil leaves for serving

Directions

1.

Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper. Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.

2.

While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

3.

In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

4.

Lower the heat and add the drained pasta back into the pot along with the roasted tomatoes. Toss them carefully to combine.

5.

Gently fold in the ricotta cheese, Parmesan cheese, and reserved pasta water, a little at a time, until you reach your desired sauce consistency.

6.

Stir in the red pepper flakes (if using), and season with additional salt and pepper to taste. Toss in the fresh basil leaves just before serving.