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Roasted Tomato and Garlic Ricotta Pasta

Roasted tomato and garlic ricotta pasta with a velvety, creamy sauce made from blistered tomatoes and soft garlic. The roasted garlic gets blended with ricotta and Parmesan, then tossed with al dente pasta and pasta water for silky twirls.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course: Dinner
Cuisine: Italian
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Roasted tomato and garlic sauce
  • 2 lb ripe tomatoes, halved
  • 1 whole head garlic
  • 3 tbsp olive oil
  • 0.25 Salt and pepper, to taste Use to season.
Pasta and finishing
  • 1 lb pasta of choice
  • 1 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 Fresh basil, chopped, for garnish

Equipment

  • 1 sheet pan

Method
 

Roast the tomatoes and garlic
  1. Preheat the oven to 400°F. Aim for a fully heated oven so the tomatoes blister quickly.
  2. Place the halved tomatoes and whole garlic head in a baking dish, drizzle with olive oil, and season with salt and pepper. Spread tomatoes in a single layer for even roasting.
  3. Roast for 20 minutes, then cover with foil and roast another 10 minutes until the tomatoes blister and garlic softens. Look for browned, wrinkled tomato edges and soft garlic cloves.
Make the creamy sauce and toss
  1. Cook the pasta according to package directions until al dente, then drain, reserving some pasta water. Keep the pasta slightly firm to hold up when tossed.
  2. Squeeze the roasted garlic cloves from their skins and blend with the tomatoes, ricotta, and Parmesan until smooth and creamy. Blend until no tomato chunks remain and the sauce looks glossy.
  3. Toss the sauce with the cooked pasta, adding reserved pasta water as needed, and garnish with fresh basil. Add pasta water gradually until the sauce coats the pasta and clings to each twirl.

Notes

Pro tip: reserve pasta water and add it a little at a time—this is what turns the ricotta-tomato blend into a silky coating. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water to loosen the sauce. Freezing is not recommended because ricotta can become grainy after thawing. For a lighter option, use part-skim ricotta and a reduced amount of Parmesan.