Description
This Roasted Tomato and Garlic Ricotta Pasta is the ultimate cozy-meets-fancy dinner. Sweet roasted cherry tomatoes, creamy whipped ricotta, and perfectly cooked pasta come together in a dish that feels gourmet but is surprisingly simple. It’s perfect for busy weeknights or when you want to impress without the stress.
Ingredients
Scale
- 12 oz pasta (spaghetti or linguine)
- 2 cups cherry tomatoes
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup ricotta cheese
- ½ cup grated parmesan cheese
- ¼ cup reserved pasta water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- Fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 400°F.
- Place cherry tomatoes on a baking sheet. Drizzle with olive oil, add garlic, salt, and pepper. Toss well.
- Roast for 20–25 minutes until tomatoes are soft and slightly blistered.
- Meanwhile, cook pasta according to package instructions. Reserve ¼ cup pasta water before draining.
- In a bowl, mix ricotta cheese with parmesan until smooth and creamy.
- Add hot pasta to the ricotta mixture along with reserved pasta water. Stir until coated.
- Gently fold in roasted tomatoes and their juices.
- Sprinkle red pepper flakes if desired.
- Serve warm with fresh basil and extra parmesan on top.
Notes
Use whole milk ricotta for the creamiest texture.
Don’t skip the pasta water—it helps create a silky sauce.
If your sauce looks too thick, add a splash more pasta water.
Want extra protein? Add grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting + Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg