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Roasted Tomato and Garlic Ricotta Pasta

A quick and satisfying one-pot wonder featuring roasted tomatoes and creamy ricotta, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 200 g 200g pasta (your choice) Penne, spaghetti, or gluten-free options work beautifully.
  • 20 pieces 1 cup cherry tomatoes, roasted (about 20 cherry tomatoes)
  • 2 cloves 2 cloves garlic, minced
  • 1 cup 1 cup ricotta cheese Can substitute with cream cheese or goat cheese.
  • 1/4 cup 1/4 cup grated Parmesan cheese Adjust to taste or use nutritional yeast for a vegan option.
  • to taste Salt and pepper to taste Add more as needed.
  • for garnish Fresh basil for garnish
  • for drizzling Olive oil for drizzling

Method
 

Preparation and Cooking
  1. Preheat your oven to 400°F (200°C).
  2. Place the cherry tomatoes on a baking sheet. Drizzle with olive oil, a pinch of salt, and pepper. Roast in the oven for about 15-20 minutes, or until they are blistered and juicy.
  3. While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
  4. In a large skillet over medium heat, add a splash of olive oil. Sauté the minced garlic for about a minute until fragrant, being careful not to burn it.
  5. Add the drained pasta to the skillet, along with the roasted tomatoes and ricotta cheese. Toss everything together, adding a splash of the reserved pasta water to create a creamy sauce.
  6. Stir in the grated Parmesan cheese, adjusting seasoning with more salt and pepper if necessary.
  7. Serve hot, garnished with fresh basil and an extra drizzle of olive oil for that delightful finish!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil as needed. Freezing is recommended only for the pasta without the sauce, as the texture may change after thawing.