Comforting Roasted Tomato Garlic Pasta Dinner

Roasted Tomato and Garlic Ricotta Pasta – Creamy, Tangy, and Comforting in 35 Minutes

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Roasted Tomato and Garlic Ricotta Pasta Recipe Article

Introduction

Roasted Tomato and Garlic Ricotta Pasta is the kind of dish that wraps you in warmth with every bite—creamy, tangy, and infused with rich, roasted flavor. This recipe transforms simple pantry ingredients into a soul-satisfying meal with minimal effort. Sweet cherry tomatoes, mellow roasted garlic, and creamy ricotta come together in a luscious sauce that clings to tender pasta like a hug.

Perfect for a cozy weeknight dinner or a relaxed weekend meal, this pasta is easy to make yet tastes like something you’d order at your favorite trattoria. The slow-roasted tomatoes burst with flavor, while the whipped ricotta provides a smooth, slightly tangy finish that elevates the whole dish. Toss it with your favorite pasta shape, sprinkle with fresh herbs, and you’ve got an Italian-inspired dinner that’s elegant, comforting, and endlessly satisfying.

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Ingredients Overview

This pasta gets its deep flavor and creamy finish from just a few humble, high-impact ingredients:

Cherry or grape tomatoes – Roasted until blistered and jammy, these tomatoes provide sweetness and tang. Roma tomatoes can be used, but cherry tomatoes deliver more intense flavor in less time.

Garlic – Whole cloves roasted alongside the tomatoes become soft, sweet, and rich—no harsh bite, just buttery flavor that melts into the sauce.

Ricotta cheese – Whole milk ricotta is best for creaminess. It forms the base of a silky sauce when blended with a bit of pasta water and roasted garlic.

Olive oil – Used to roast the tomatoes and garlic, and to add richness to the sauce. Use good-quality extra virgin olive oil for the best flavor.

Pasta – Short shapes like rigatoni, penne, or shells work best to capture the creamy sauce and roasted bits. Long noodles like fettuccine or linguine also work beautifully.

Salt and black pepper – Essential for balancing the sweetness of the tomatoes and enhancing the garlic and ricotta.

Fresh basil or parsley – For a bright, herbal finish.

Red pepper flakes (optional) – Adds a gentle heat to balance the creamy ricotta.

Optional add-ins: a splash of lemon juice for brightness, grated parmesan for extra umami, or spinach for a veggie boost.

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Step-by-Step Instructions

Step 1: Roast the tomatoes and garlic.
Preheat oven to 400°F (200°C). On a baking sheet, toss 2 pints of cherry tomatoes with 6 whole garlic cloves (peeled), 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, until the tomatoes are blistered and the garlic is golden and soft.

Step 2: Cook the pasta.
While the tomatoes roast, cook 12 oz of pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.

Step 3: Blend the ricotta sauce.
In a large mixing bowl, add 1 cup whole milk ricotta, the roasted garlic cloves, 1/4 cup of the reserved pasta water, and a drizzle of olive oil. Use a fork or hand whisk to mash the garlic and whip everything together until smooth and creamy. Season with salt, pepper, and a pinch of red pepper flakes if desired.

Step 4: Combine everything.
Return the drained pasta to the pot or a large skillet. Pour in the ricotta sauce and stir gently over low heat. Add more pasta water as needed to loosen the sauce.

Step 5: Add the tomatoes.
Gently fold in the roasted tomatoes along with their juices and oil from the pan. Stir just enough to combine without breaking the tomatoes too much.

Step 6: Serve and garnish.
Spoon into bowls and top with fresh basil or parsley. Add grated parmesan if you like, and a crack of black pepper.

Avoid these mistakes:

• Don’t under-roast the garlic—it should be golden and soft to blend easily.
• Avoid overheating the ricotta sauce—it can become grainy if cooked too hard.
• Season in layers for balanced flavor.

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Tips, Variations & Substitutions

Tips:

• Reserve enough pasta water—it helps create a silky sauce and binds everything together.
• Roast tomatoes and garlic ahead of time for even faster dinner prep.
• Let ricotta come to room temperature before mixing for a smoother sauce.

Variations:

• Spicy: Add more red pepper flakes or a spoonful of Calabrian chili paste.
• Lemony: Stir in 1 tablespoon of lemon juice or zest for a bright finish.
• Vegetable-packed: Add spinach, arugula, or sautéed zucchini for extra greens.
• Meaty: Stir in crispy pancetta or shredded rotisserie chicken for more protein.

Substitutions:

• Use vegan ricotta for a dairy-free version.
• Swap basil for parsley, oregano, or thyme depending on your flavor preference.
• Gluten-free pasta works well if needed—just cook al dente.

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Serving Ideas & Occasions

Roasted Tomato and Garlic Ricotta Pasta is versatile enough to serve on any occasion:

• Casual dinner: Pair with a simple green salad and crusty bread.
• Romantic night in: Serve with a glass of chilled white wine and candlelight.
• Family meal: Kid-friendly and easy to adjust for all tastes.
• Meal prep: Reheats well for lunch the next day—just add a splash of water when reheating.

Delicious with a crisp Pinot Grigio, sparkling water with lemon, or a side of roasted asparagus or garlic green beans.

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Nutritional & Health Notes

This pasta is creamy and comforting, but balanced and adaptable:

• Good source of calcium and protein: From ricotta and pasta.
• Vegetarian-friendly: With plenty of flavor and satisfaction.
• Nutrient boost from tomatoes and garlic: Rich in antioxidants and heart-healthy compounds.
• Easily made lighter: Use part-skim ricotta and whole grain or legume-based pasta.

For an even lighter version, increase veggies and reduce pasta slightly while keeping the creamy flavor.

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FAQs

1. Can I use store-bought roasted tomatoes?
Yes, but roasting fresh tomatoes gives a juicier, more vibrant flavor. If using jarred, drain excess oil and warm before adding.

2. Is ricotta cheese safe to heat?
Yes, but it should be gently warmed—not boiled—or it can become grainy. Stir over low heat and add pasta water to keep it smooth.

3. Can I make this ahead of time?
You can roast the tomatoes and garlic in advance and store in the fridge for up to 3 days. Cook pasta fresh and mix when ready to serve.

4. Is this dish freezer-friendly?
It’s best enjoyed fresh. Ricotta-based sauces can change texture when frozen. For leftovers, store in the fridge and reheat gently.

5. What’s a good pasta shape for this recipe?
Short pasta like rigatoni, penne, or orecchiette work best. They hold the sauce and roasted tomatoes well.

6. Can I make this dish spicy?
Yes! Add chili flakes, hot sauce, or spicy sausage to turn up the heat without overpowering the creamy base.

7. What’s the best way to reheat leftovers?
Add a splash of water or milk and warm on the stove or in the microwave, stirring halfway through. Garnish fresh again if possible.

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