Can I use canned tomatoes instead of fresh?

Fresh tomatoes are strongly recommended for the best roasted flavor and natural sweetness. If fresh tomatoes are unavailable, use whole canned San Marzano tomatoes drained and halved - they roast well and produce a good sauce.

What pasta shape works best?

Any pasta shape works beautifully. Long strands like spaghetti create an elegant presentation, while ridged short pasta like rigatoni catches more sauce in its ridges for every hearty bite.

Can I make this recipe vegan?

Yes. Substitute the ricotta with a vegan cashew ricotta or a blended silken tofu with lemon juice, and omit the Parmesan or replace with nutritional yeast for a fully plant-based version.

Why is my sauce too thick?

Add reserved pasta water one tablespoon at a time, tossing the pasta vigorously between each addition, until the sauce reaches the desired creamy, coating consistency.

Roasted Tomato and Garlic Ricotta Pasta Easy Dinner

Name: The Best Roasted Tomato and Garlic Ricotta Pasta Creamy and Comforting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 pound fresh tomatoes halved; 6 to 8 garlic cloves peeled and smashed; 2 tablespoons extra-virgin olive oil; Salt and black pepper to taste; 12 oz pasta spaghetti rigatoni or penne; 1 cup whole-milk ricotta cheese; 1/4 cup reserved pasta water plus more as needed; 1/4 cup fresh basil torn or chopped; 1 tablespoon fresh thyme or oregano optional; Freshly grated Parmesan for serving; Extra olive oil for finishing

Description

A comforting and creamy roasted tomato and garlic ricotta pasta with sweet caramelized tomatoes, mellow roasted garlic, silky ricotta sauce, and fresh herbs. Ready in 40 minutes and absolutely restaurant-worthy!

Ingredients

Scale

1 pound fresh tomatoes halved

6 to 8 garlic cloves peeled and smashed

2 tablespoons extra-virgin olive oil

Salt and black pepper to taste

12 oz pasta spaghetti rigatoni or penne

1 cup whole-milk ricotta cheese

1/4 cup reserved pasta water plus more as needed

1/4 cup fresh basil torn or chopped

1 tablespoon fresh thyme or oregano optional

Freshly grated Parmesan for serving

Extra olive oil for finishing

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. Halve tomatoes and place cut side up on baking sheet with smashed garlic cloves. Drizzle with olive oil, season with salt and pepper.

3. Roast 25 to 30 minutes until tomatoes are soft, caramelized, and beginning to char at edges.

4. Cook pasta in generously salted boiling water until al dente. Reserve 1 cup pasta water before draining.

5. Mash roasted tomatoes and garlic on the baking sheet to create a thick chunky sauce.

6. Combine mashed tomatoes and garlic with ricotta in a large bowl. Stir until creamy and smooth. Add pasta water one tablespoon at a time if too thick.

7. Add hot drained pasta to the sauce and toss to coat. Add more pasta water as needed for a silky consistency.

8. Stir in fresh basil and herbs. Adjust seasoning. Serve immediately with Parmesan and a drizzle of olive oil.

Notes

Use ripe in-season tomatoes for the sweetest most flavorful sauce.

Never skip saving pasta water as it is essential for the sauce consistency.

Use whole-milk ricotta only for the creamiest result.

Reheat in a skillet with a splash of water rather than a microwave.

Freeze the sauce separately from the pasta for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Pasta
Method: Roasting, Boiling
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 320mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 18g
Cholesterol: 30mg

Keywords: roasted tomato and garlic ricotta pasta, ricotta pasta sauce, roasted tomato pasta, creamy tomato pasta, easy weeknight pasta