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Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta with blistered cherry tomatoes and soft roasted garlic folded into a silky ricotta sauce. The sauce clings to every twist thanks to a splash of reserved pasta water and a quick toss with parmesan.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

cherry tomatoes
  • 3 cup cherry tomatoes
garlic head
  • 1 whole head garlic
olive oil
  • 3 tbsp olive oil
whole milk ricotta
  • 1 cup whole milk ricotta
pasta of choice
  • 12 oz pasta of choice
parmesan
  • 0.25 cup grated parmesan Grated
fresh basil
  • 1 Fresh basil, torn Torn
salt and pepper
  • 0.5 tsp Salt and pepper, to taste

Equipment

  • 1 sheet pan

Method
 

Roast the tomatoes and garlic
  1. Preheat the oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, and wrap in foil.
  2. Toss the cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Spread them into an even layer so they blister instead of steam.
  3. Roast the tomatoes and garlic for 30–35 minutes at 400°F. Roast until the tomatoes burst and the garlic is soft and golden.
Make the ricotta sauce and finish
  1. Cook the pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Squeeze the roasted garlic cloves into the ricotta and mash together. Thin the mixture with a splash of reserved pasta water until silky.
  3. Toss the pasta with the roasted tomatoes, garlic ricotta, and parmesan. Top with torn fresh basil before serving.

Notes

Pro tip: mash the roasted garlic into the ricotta while it’s still warm, then loosen with pasta water a tablespoon at a time so the sauce coats the pasta instead of pooling. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water to revive the texture. Freezing is not recommended because ricotta can grain when thawed. For a dietary swap, use part-skim ricotta and reduce parmesan slightly for a lighter sauce without changing the method.