This Roasted Tomato and Garlic Ricotta Pasta is one of my favorite comfort meals when I want something creamy, flavorful, and easy to prepare. I roast sweet tomatoes and garlic until tender, then blend them with ricotta, fresh basil, and a touch of chili flakes to create a silky sauce that coats every bite of pasta. It’s a simple weeknight dinner that feels both cozy and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g ripe medium vine tomatoes, halved
1 small whole garlic head
30 ml olive oil
Salt and pepper to taste
225 g pasta
Pasta cooking water as needed
1/2 tsp chilli flakes
120 g ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese for serving
Fresh basil leaves for serving
Directions
I preheat the oven to 200°C (400°F).
I place the halved tomatoes in a baking dish and slice the top off the garlic head before placing it beside the tomatoes.
I drizzle everything with olive oil and season with salt and pepper.
I roast for 20 minutes, then cover with foil and roast for another 10 minutes until the tomatoes are softened and slightly caramelized.
I cook the pasta until al dente, reserving 1 cup of pasta water before draining.
I squeeze the roasted garlic cloves into a blender and add the roasted tomatoes, basil, chilli flakes, ricotta, and 1/4 cup of the reserved pasta water.
I blend until the sauce is smooth and creamy.
I transfer the sauce to a skillet over medium heat and toss it with the cooked pasta, adding more pasta water as needed to reach my preferred consistency.
I taste and adjust the seasoning.
I serve the pasta with grated parmesan and fresh basil leaves.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 240 kcal per serving
Variations
I sometimes add spinach to the sauce for extra color and nutrition.
I like using whole wheat pasta when I want a heartier meal.
Occasionally I stir in grilled chicken for additional protein.
I swap ricotta for mascarpone when I want an even richer sauce.
And I add extra chilli flakes when I prefer a spicier pasta dish.
I sometimes include roasted red peppers for a slightly smoky flavor.
Storage/Reheating
I store leftover pasta in an airtight container in the refrigerator for up to 3 days. When I reheat it, I add a splash of water or milk to loosen the sauce and warm it gently on the stovetop over medium-low heat. I can also microwave individual portions in short intervals, stirring between each interval until heated through.
FAQs
Can I use canned tomatoes instead of fresh tomatoes?
I can use canned tomatoes if fresh tomatoes are unavailable, but I find that fresh roasted tomatoes provide the sweetest and most vibrant flavor.
What type of pasta works best for this recipe?
I like using penne, rigatoni, fusilli, or spaghetti because they hold the creamy sauce well, but almost any pasta shape works.
Can I make this recipe ahead of time?
I often prepare the sauce a day in advance and store it in the refrigerator. When I am ready to serve, I simply cook fresh pasta and combine it with the sauce.
Is this pasta spicy?
I find the chilli flakes add only mild heat. If I prefer a milder dish, I reduce or omit them entirely.
Can I freeze the sauce?
I can freeze the blended sauce in an airtight container for up to 2 months. I thaw it overnight in the refrigerator before reheating and tossing it with freshly cooked pasta.
Conclusion
I enjoy making this Roasted Tomato and Garlic Ricotta Pasta because it transforms a handful of everyday ingredients into a creamy and satisfying meal. The combination of roasted tomatoes, sweet garlic, fresh basil, and ricotta creates a balanced sauce that feels comforting without being overly heavy. Whether I prepare it for a quick weeknight dinner or a relaxed family meal, this pasta always delivers delicious flavor with minimal effort.
📖 Recipe:
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Roasted Tomato and Garlic Ricotta Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy roasted tomato and garlic ricotta pasta with fresh basil and a touch of chili flakes. This comforting vegetarian dish is easy to prepare and packed with rich, balanced flavor.
Ingredients
450 g ripe medium vine tomatoes, halved
1 small whole garlic head
30 ml olive oil
Salt and pepper to taste
225 g pasta
Pasta cooking water as needed
1/2 tsp chilli flakes
120 g ricotta cheese
Handful fresh basil leaves
Grated parmesan cheese for serving
Fresh basil leaves for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Place the halved tomatoes in a baking dish. Slice the top off the garlic head and place it beside the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 20 minutes, then cover with foil and roast for another 10 minutes until softened and slightly caramelized.
- Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- Squeeze the roasted garlic cloves into a blender. Add the roasted tomatoes, basil, chilli flakes, ricotta, and 1/4 cup reserved pasta water.
- Blend until smooth and creamy.
- Transfer the sauce to a skillet over medium heat and toss with the cooked pasta, adding more pasta water as needed to reach the desired consistency.
- Taste and adjust seasoning.
- Serve with grated parmesan and fresh basil leaves.
Notes
Add spinach for extra color and nutrition.
Use whole wheat pasta for a heartier meal.
Grilled chicken can be added for extra protein.
Substitute ricotta with mascarpone for a richer sauce.
Increase or reduce chilli flakes to adjust spice level.
Roasted red peppers add a subtle smoky flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of water or milk to loosen the sauce.
The sauce can be frozen for up to 2 months and thawed overnight before use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
