Print

Tomato Ricotta Pasta with Roasted Garlic

Creamy Tomato Ricotta Pasta with roasted tomatoes, basil, and parmesan in a bowl
Print Recipe

Creamy Tomato Ricotta Pasta made with roasted tomatoes, softened garlic, fresh basil, and pasta tossed in a smooth ricotta sauce.

Ingredients

Scale
  • 450 g (1 pound) ripe medium vine tomatoes, cut in half
  • 1 small whole garlic head, or 4 large garlic cloves, left unpeeled
  • 30 ml (2 tbsp) olive oil
  • Salt and pepper, added to taste
  • 225 g (8 oz) pasta, such as spaghetti, fettuccine, or another preferred shape
  • Pasta cooking water, added as needed to loosen the sauce
  • 1/2 tsp chilli flakes, optional
  • 120 g (1/2 cup) ricotta cheese
  • Handful of fresh basil leaves
  • Grated parmesan cheese and extra fresh basil leaves, for topping

Instructions

  1. Heat the oven to 200°C (400°F).
  2. Add the halved tomatoes to a baking dish. Slice the top from the garlic head so the cloves are exposed, then set it beside the tomatoes. If using separate cloves, keep the skins on.
  3. Pour the olive oil over the tomatoes and garlic, then season with salt and pepper.
  4. Bake for about 20 minutes. Take the dish out, cover it with kitchen foil, and return it to the oven for 10 more minutes, until the tomatoes look blistered and caramelized and the garlic feels tender.
  5. While the tomatoes roast, boil the pasta in well-salted water until al dente, following the package directions. Before draining, save about 240 ml (1 cup) of the starchy pasta water.
  6. Press the roasted garlic cloves out of their skins and place them in a blender with the roasted tomatoes, basil, chilli flakes if using, ricotta, and about 60 ml (1/4 cup) of the reserved pasta water.
  7. Blend until the sauce is creamy and smooth.
  8. Pour the sauce into a large skillet or pan, add the cooked pasta, and toss until the pasta is coated all over.
  9. Warm everything over medium heat until hot. Add more reserved pasta water only if the sauce needs loosening.
  10. Taste the pasta and adjust with extra salt or pepper if needed.
  11. Spoon into bowls and finish with grated parmesan cheese and fresh basil leaves.

Notes

  • Choose very ripe, flavorful tomatoes because they carry the sauce.
  • Keep leftovers in an airtight container in the refrigerator for up to 2 days.
  • For freezing, store the sauce on its own and cook fresh pasta when serving. Defrost the sauce in the refrigerator before warming it.
  • Mascarpone, cream cheese, or a dairy-free option can be used instead of ricotta.
  • Nutrition values are estimates and may change depending on the exact ingredients used.

Nutrition

Keywords: Tomato Ricotta Pasta, roasted tomato pasta, ricotta pasta, garlic tomato pasta, creamy tomato pasta

Find it online: https://thekitchenfinesse.com/2026/06/26/tomato-ricotta-pasta/