Description
Creamy roasted tomato and garlic ricotta pasta is a beginner-friendly recipe that combines sweet roasted tomatoes, mellow garlic, and creamy ricotta into a quick and healthy meal.
Ingredients
- Cherry tomatoes – about 2 cups
- Garlic cloves – 4 to 5 cloves, unpeeled
- Olive oil – 2 tablespoons
- Ricotta cheese – 1 cup
- Pasta (spaghetti, linguine, or penne) – 12 ounces
- Fresh basil – a handful, torn
- Salt and pepper – to taste
- Optional: Red pepper flakes, Parmesan cheese, baby spinach
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper. Spread cherry tomatoes and unpeeled garlic on the sheet, drizzle with olive oil, and season with salt and pepper.
- Roast tomatoes and garlic for 20–25 minutes until tomatoes burst and garlic softens.
- While roasting, cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain pasta.
- Peel roasted garlic cloves and mash lightly with a fork on the sheet pan.
- In a large bowl, toss hot pasta with roasted tomatoes, mashed garlic, and ricotta cheese, adding pasta water gradually to create a creamy sauce.
- Stir in torn basil, season with extra salt and pepper, and add optional toppings if desired.
Notes
- If tomatoes overcook, scrape the caramelized bits into the pasta for extra flavor.
- Reserve pasta water to adjust sauce consistency.
- Roast the tomatoes and garlic a day ahead for quicker prep.
- A baking dish or oven-safe skillet can substitute for a sheet pan.
- Customize with extra vegetables or vegan ricotta if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg