Imagine a comforting plate of pasta bathed in a luscious sauce of slow-roasted tomatoes and mellow garlic. This dish brings out the natural sweetness of ripe tomatoes, perfectly complemented by creamy ricotta and fragrant fresh basil, making every bite a symphony of Italian flavors.
Ideal for a relaxed dinner or a special occasion, this roasted tomato and garlic ricotta pasta delivers an elegant yet simple meal that showcases the magic of roasting and fresh ingredients.
- The roasting process intensifies the sweetness and flavor of tomatoes and garlic for a rich, caramelized sauce.
- Ricotta cheese adds a creamy texture without overpowering the delicate taste of fresh ingredients.
- Simple ingredients, minimal prep, and quick cooking time make it an easy yet impressive dinner option.
Ingredients
- Ripe Medium Vine Tomatoes (450 g / 1 pound): Use high-quality, fully ripe tomatoes for maximum sweetness and rich flavor in your sauce.
- Whole Garlic Head or Large Garlic Cloves (1 head or 4 cloves): Roasting garlic mellows its sharpness, adding creamy, subtle depth to the pasta sauce.
- Olive Oil (30 ml / 2 tbsp): Extra virgin olive oil enhances the sauce with fruity, peppery notes and helps roast the veggies evenly.
- Salt and Pepper: To season roasted vegetables and finished pasta for balanced, vibrant taste.
- Pasta (225 g / 8 oz): Spaghetti, fettuccine, or your favorite type cooked al dente to perfectly hold the smooth sauce.
- Pasta Cooking Water: Reserved starchy water used to adjust sauce consistency and help it cling to the pasta.
- Chilli Flakes (1/2 tsp, optional): Adds a gentle spicy kick, balancing sweetness and creaminess in the sauce.
- Ricotta Cheese (120 g / 1/2 cup): Creamy and mild, ricotta enriches the sauce for luscious mouthfeel without heaviness.
- Fresh Basil Leaves (handful): Provides a fresh herbal aroma and flavor to brighten up the dish.
- Grated Parmesan Cheese and Extra Basil: For garnish to add salty umami and vibrant color at serving.
Instructions
- Preheat the Oven and Prepare Vegetables
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Set the oven to 200°C (400°F) to reach the perfect roasting temperature. Halve the ripe tomatoes and cut the top off the garlic head, exposing the cloves. This step allows even roasting, caramelizing, and softening of the ingredients to develop deep, rich flavors.
- Roast Tomatoes and Garlic
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Place the tomato halves and garlic head onto a baking dish, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes uncovered to begin caramelization. Then cover with foil and roast for an additional 10 minutes to soften and blister the tomatoes and mellow the garlic perfectly.
- Cook Pasta Al Dente
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While the tomatoes roast, cook your chosen pasta in heavily salted boiling water according to package instructions, ensuring it is al dente to maintain texture. Reserve about 240 ml (1 cup) of pasta cooking water before draining, which helps create a silky sauce when mixed.
- Blend Sauce Ingredients
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Squeeze roasted garlic cloves from their skins into a blender along with roasted tomatoes, fresh basil, ricotta cheese, and optional chili flakes. Add about 60 ml (1/4 cup) of reserved pasta water to loosen the mixture. Blend until smooth for a creamy, flavorful pasta sauce that beautifully coats the noodles.
- Toss Pasta with Sauce
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In a large skillet or pan, combine the blended tomato and ricotta sauce with the drained pasta. Toss gently over medium heat to warm through and marry the flavors. Adjust the texture by adding more pasta water if needed to achieve a luscious, clingy sauce.
- Season and Serve
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Taste and adjust seasoning with salt and pepper as necessary. Serve in bowls garnished with additional fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Enjoy immediately to savor the creamy, tangy, and aromatic combination at its best.
- Choosing high-quality, ripe tomatoes is crucial since their natural sweetness and juiciness shape the sauce’s flavor.
- Roasting garlic whole softens its pungency and enriches the sauce with a mellow, nutty depth.
- Always reserve pasta cooking water to adjust sauce consistency for a perfectly silky finish.
Storage Tips
Store leftover pasta sauce in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the sauce separately and cook fresh pasta when ready to serve, thawing the sauce overnight in the fridge before reheating gently.
Serving Suggestions
Pair this pasta with a crisp green salad and crusty garlic bread for a balanced meal. A light Italian white wine or sparkling water with lemon complements the fresh, roasted flavors beautifully.
- Use ripe, flavorful tomatoes like vine-ripened or heirloom for best results.
- Roast garlic with skin on to prevent burning and to soften cloves evenly.
- Blend sauce to your preferred texture; pulsing gives a chunkier sauce, blending creates creaminess.
- Add chili flakes sparingly to balance the sweetness without overpowering the dish.
- Fresh basil added at blending and as garnish maximizes fragrance and visual appeal.
FAQs
- Can I use canned tomatoes instead of fresh tomatoes?
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While fresh ripe tomatoes provide the best flavor, good quality canned tomatoes can be used in a pinch. Adjust roasting time accordingly to avoid excess liquid.
- Is ricotta cheese necessary in the sauce?
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Ricotta gives the sauce its creamy texture, but you can substitute mascarpone, cream cheese, or dairy-free alternatives to suit your preference.
- How spicy is this pasta if I add chili flakes?
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The chili flakes add a mild heat that balances the sweetness, but you can adjust the amount to your tolerance level or omit them altogether.
- Can this recipe be made vegan?
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Yes, substitute ricotta with a creamy plant-based cheese and use nutritional yeast instead of Parmesan for garnish.
- What pasta types work best with this sauce?
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Long pastas like spaghetti or fettuccine are excellent as they hold the creamy sauce well, but feel free to use your favorite pasta shape.
- How do I reheat leftovers without drying out the pasta?
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Reheat gently on low heat with a splash of reserved pasta water or olive oil to restore creaminess and prevent drying.
Roasted Tomato Garlic Ricotta Pasta
Equipment
- 1 oven preheated to 400°F
- 1 baking dish
- 1 blender
- 1 large skillet
- 1 pot for cooking pasta
Ingredients
- 1 pound ripe medium vine tomatoes halved
- 1 small whole garlic head or 4 large garlic cloves unpeeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces pasta spaghetti, fettuccine, or preferred type
- 1 cup reserved pasta cooking water
- 1/2 teaspoon chili flakes optional
- 1/2 cup ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese and fresh basil leaves for serving
Instructions
- Preheat the oven to 400°F.
- Place halved tomatoes and the whole garlic head with top cut off in a baking dish.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 20 minutes. Cover the dish with foil and roast for an additional 10 minutes until tomatoes are blistered and garlic is soft.
- Cook pasta al dente in heavily salted water according to package instructions. Reserve 1 cup pasta water before draining.
- Squeeze roasted garlic cloves from the skin into a blender. Add roasted tomatoes, basil, chili flakes (if using), ricotta, and 1/4 cup reserved pasta water. Blend until smooth.
- Combine the sauce with cooked pasta in a large skillet over medium heat. Toss until pasta is coated and heated through, adding more reserved pasta water if needed.
- Adjust seasoning with salt and pepper to taste.
- Serve pasta garnished with grated parmesan and fresh basil leaves.
Notes
- Choose ripe, high-quality tomatoes for best flavor.
- Store leftovers in an airtight container refrigerated up to 2 days.
- Freeze sauce separately and cook fresh pasta when reheating.
- Ricotta can be substituted with mascarpone or cream cheese.
- Nutrition values are estimates and not medical advice.
