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Roasted Tomato and Garlic Ricotta Pasta

Roasted tomato and garlic ricotta pasta with blistered cherry tomatoes and whole garlic cloves roasted until jammy, then blended into a ruby-red, creamy sauce. Tossed with al dente pasta and finished hot for a glossy coating.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomatoes
  • 3 cup cherry tomatoes
Garlic cloves
  • 6 garlic, peeled
Shallots
  • 2 shallots, sliced
Olive oil
  • 3 tbsp olive oil
Salt and pepper
  • 1 Salt and pepper, to taste
Dried oregano
  • 0.5 tsp dried oregano
Pasta
  • 1 lb pasta
Ricotta cheese
  • 1 cup ricotta cheese
Grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
Red pepper flakes
  • 0.25 tsp red pepper flakes
Lemon juice
  • 1 tbsp lemon juice
Fresh basil
  • 0.25 cup fresh basil, chopped
Pasta water
  • 0.5 cup pasta water (reserved)
Extra grated cheese
  • 1 extra grated cheese
Cracked black pepper
  • 1 cracked black pepper

Equipment

  • 1 sheet pan

Method
 

Roast the tomatoes
  1. Preheat the oven to 400°F. Toss the cherry tomatoes, garlic, shallots, salt and pepper, dried oregano, and olive oil together, then spread on a lined baking tray so cut sides face down where possible.
  2. Roast for 15 to 20 minutes at 400°F, until the tomatoes are blistered and soft with browned edges and fragrant garlic.
Cook pasta and blend sauce
  1. Cook the pasta according to package directions until al dente, reserving 1/2 cup of pasta water before draining to loosen the sauce.
  2. Blend the roasted tomato mixture with ricotta cheese, grated Parmesan cheese, red pepper flakes, and lemon juice until smooth, stopping to scrape the blender as needed for a consistent ruby-red texture.
Combine and serve
  1. Return the drained pasta to the pot, add the basil and sauce, and toss over medium heat until piping hot and well coated, adding a splash of reserved pasta water if needed for silkiness.
  2. Serve with extra grated cheese and cracked black pepper on top for a finishing hit of salty, peppery flavor.

Notes

For the smoothest sauce, blend while the roasted mixture is still hot so the ricotta emulsifies easily. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of reserved pasta water. Freezing isn’t recommended because the ricotta sauce can grain after thawing. If you need a dairy swap, use lactose-free ricotta and a lactose-free Parmesan-style cheese for similar creaminess.