Creamy Ricotta Pasta with Roasted Tomatoes
This Roasted Tomato and Garlic Ricotta Pasta combines juicy oven-roasted tomatoes, sweet garlic, and creamy ricotta into a comforting, elegant pasta dish perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 pints cherry or grape tomatoes
6–8 garlic cloves, unpeeled
2–3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
12 oz pasta (penne, rigatoni, or fusilli)
1 cup full-fat ricotta cheese
2 tbsp olive oil
Optional: ½ tsp lemon zest, pinch red pepper flakes
Fresh basil or parsley, for garnish
Optional: grated Parmesan
Instructions
- Preheat oven to 400°F.
- Spread tomatoes and garlic on a baking sheet. Drizzle with oil, salt, and pepper. Roast for 25–30 minutes.
- Cook pasta in salted water until al dente. Reserve ½ cup water and drain.
- In a large bowl, mash roasted garlic (peeled) with ricotta, olive oil, and optional zest or flakes.
- Add hot pasta and toss to coat. Loosen with pasta water as needed.
- Fold in roasted tomatoes and juices.
- Garnish with fresh herbs and Parmesan. Serve warm.
Notes
Use full-fat ricotta for best creaminess. Don’t skip the pasta water—it makes the sauce silky. Leftovers keep well for up to 3 days.
Find it online: https://yumnexio.com/creamy-ricotta-pasta-with-roasted-tomatoes/