This roasted tomato and garlic ricotta pasta has quietly become my go to dinner when I want something fast but still feels special. I first stumbled on the combination during a late summer pantry raid when the cherry tomatoes in my garden were at their peak. After a single roast they transformed into silky, sweet morsels that, when folded into fresh ricotta, produced a sauce that coated every piece of pasta beautifully. The result is comfort that still tastes bright and fresh.

I remember serving this to friends on a rainy evening and watching everyone go back for seconds while we talked long into the night. The texture is what sells it to me. Plump, blistered tomatoes burst gently against the creamy ricotta and the tender garlic melts through the sauce. The dish takes very little active time but rewards with layered flavors. It is ideal for busy weeknights, minimal ingredient shopping, or when you want a vegetarian meal that does not feel like an afterthought.

Ingredients

• Pasta: 12 ounces rigatoni, penne, or fusilli. Choose a sturdy shape that holds sauce. I prefer bronze cut pasta for extra texture but any brand will work.
• Cherry Tomatoes: 1 pint or about 12 ounces. Look for bright, ripe tomatoes that are firm but give slightly when pressed. Smaller tomatoes give more skin to flesh ratio and blister beautifully in the oven.
• Garlic: 6 cloves, peeled. Roasting transforms sharp raw garlic into a soft sweet spread. Use fresh garlic rather than jarred for best flavor.
• Olive Oil: 2 tablespoons extra virgin. A good quality olive oil enhances flavor while roasting and helps the tomatoes caramelize.
• Ricotta: 1 cup whole milk ricotta. Whole milk ricotta gives the creamiest texture. If you prefer lighter texture, use part skim but expect a slightly looser sauce.
• Red Pepper Flakes: 1/4 teaspoon optional. Adds a subtle heat. Increase to taste.
• To Finish: 1/4 cup grated Parmesan cheese and 1/4 cup fresh basil leaves torn. The Parmesan adds savory depth while basil brings freshness.
• Salt and Black Pepper: Adjust to taste. Coarse salt for the roasting stage and fine salt for finishing works well.

Instructions

Preheat the Oven: Set the oven to 400 degrees Fahrenheit. Use the middle rack for even heat. Preheating is important so the tomatoes begin to blister as soon as they hit the sheet and you get concentrated sugars rather than steaming. Roast Tomatoes and Garlic: On a rimmed baking sheet toss the cherry tomatoes and peeled garlic cloves with 2 tablespoons olive oil and a generous pinch of salt and some black pepper. Spread them in a single layer to allow even roasting. Roast for 20 to 25 minutes. Look for blistered skins, some browning, and very tender garlic. If tomatoes are especially large or cooler ovens bake slower add 5 minutes. The tomatoes should be soft enough to break with a fork. Cook Pasta: While the tomatoes roast bring a large pot of salted water to a boil and cook 12 ounces of your chosen pasta according to package directions until al dente. Reserve 1/2 cup of the starchy cooking water before draining. The reserved water helps loosen the sauce and binds the ricotta to the pasta. Prepare Ricotta Mixture: In a large bowl combine 1 cup whole milk ricotta with 1/4 teaspoon red pepper flakes if using and salt and pepper to taste. Stir until smooth. Add the roasted tomatoes and roasted garlic to the bowl and gently mash a few tomatoes and the garlic cloves with a fork to release juices. Do not puree. You want a mix of crushed tomatoes and some whole blistered pieces for texture. Combine and Finish: Add the hot drained pasta directly to the bowl with the ricotta and roasted vegetables. Toss gently to combine. Add reserved pasta water a tablespoon at a time until the sauce reaches a silky coating consistency. Stir in 1/4 cup grated Parmesan and finish with torn basil leaves. Taste and adjust seasoning with salt and pepper. Serve immediately.

Storage Tips

Allow leftovers to cool to room temperature before refrigerating. Store in an airtight container for up to three days. When reheating use a low temperature on the stovetop with a splash of water to loosen the sauce rather than the microwave which can dry the pasta. If freezing, freeze only the roasted tomatoes and garlic in a freezer safe container for up to three months. Thaw overnight and combine with freshly mixed ricotta and hot pasta for best results. Fresh basil should be added at the last moment as it darkens in cold storage.

Ingredient Substitutions

If you need to swap ingredients you have several good options. Use gluten free pasta for a gluten free version. For dairy free choose a plant based ricotta alternative or a blended silken tofu with a tablespoon of olive oil and a pinch of salt. If fresh cherry tomatoes are not available roast halved grape tomatoes or small plum tomatoes. To make the dish more substantial add cooked shredded chicken or a can of drained chickpeas. Adjust seasoning if you increase protein additions.

Serving Suggestions

Serve with an additional sprinkle of grated Parmesan and a drizzle of extra virgin olive oil. Fresh torn basil adds brightness. Pair with a crisp green salad and a light white wine such as Pinot Grigio or a chilled rosé. For a heartier meal offer crusty bread to mop up any juices. Garnish options include lemon zest for brightness or toasted pine nuts for crunch.

Cultural Background

This style of simple roasted tomato and ricotta echoes rustic Italian cooking that focuses on quality of ingredients and minimal fuss. Roasting transforms humble tomatoes the way slow grilling does in traditional recipes. Ricotta as a finishing ingredient is common in southern Italian home cooking where fresh cheeses are used to enrich sauces without heavy cream. The combination captures the essence of seasonal Italian fare.

Seasonal Adaptations

In summer use peak cherry tomatoes and pluck basil leaves just before serving. In cooler months roast a mix of canned plum tomatoes with a splash of balsamic vinegar for added depth. Add winter greens like spinach to the final toss for color and nutrition. For holiday entertaining increase the amount of roasted garlic and top with toasted breadcrumbs to add a festive crunchy finish.

Meal Prep Tips

Roast a double batch of tomatoes and garlic at the start of the week and store in the refrigerator. Portion the ricotta mixture in a jar and keep pasta separately. When you want a meal, cook fresh pasta, warm the roasted mix, and combine for a fresh tasting plate in under 10 minutes. Use shallow airtight containers for quicker cooling and to maintain texture.

Making this pasta is a small act that often leads to bigger conversations around the table. It rewards minimal effort with complex flavor and is an easy canvas for seasonal variations. I hope you enjoy it as much as my family and friends do.