Roasted Tomato and Garlic Pasta – Cozy Italian Favorite
Creamy ricotta pasta with roasted cherry tomatoes and garlic, brightened with lemon zest and fresh herbs. A quick, easy, and elegant weeknight dinner ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 pints cherry tomatoes
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6 garlic cloves, peeled
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2 tbsp olive oil (plus more for garnish)
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Salt and black pepper to taste
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12 oz rigatoni or pasta of choice
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1 cup whole milk ricotta
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Zest and juice of 1 lemon
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¼ tsp chili flakes (optional)
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2 tbsp chopped basil or parsley
Instructions
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Preheat oven to 400°F (200°C). Roast tomatoes and garlic with olive oil, salt, and pepper on a baking sheet for 20–25 minutes.
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Cook pasta in salted water until al dente. Reserve ½ cup of the pasta water.
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In a bowl, whisk ricotta, lemon zest, juice, olive oil, salt, and chili flakes until smooth.
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In a large bowl, combine drained pasta, roasted tomatoes and garlic, and ricotta mixture.
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Toss with a splash of pasta water until creamy. Garnish with basil and serve warm.
Notes
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Add spinach or grilled chicken for extra protein.
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Store leftovers in the fridge up to 3 days.
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Use gluten-free pasta for a GF version.