This Roasted Tomato and Garlic Ricotta Pasta is one of those recipes I return to whenever I want something bright, comforting, and unfussy. I discovered this combination on a late-summer evening when overflowing cherry tomatoes from the farmers’ market met an almost-empty tub of ricotta in my fridge. The oven does the heavy lifting: blistered, caramelized tomatoes and soft, sweet roasted garlic turn into a sauce that requires only a quick stir with creamy ricotta and grated Parmesan. It quickly became a staple for family dinners and an easy dinner to bring to friends.

What makes this dish special is the way roasting amplifies sweet tomato flavor and softens garlic’s bite into something almost buttery. The ricotta provides a light, silkier alternative to heavy cream-based sauces — it clings to strands of pasta and balances acid, salt, and the bright pop of fresh basil. Every time I serve it, the kitchen fills with an irresistible aroma and folks ask for seconds; it’s simple enough for busy weeknights yet elegant enough for guests.

Ingredients

• Cherry tomatoes (1.5 pounds / 24 ounces): Choose sweet, firm cherry or grape tomatoes—Sun Gold or late-summer farmers’ market varieties give the best caramelized flavor. Room-temperature fruit roasts more evenly.
• Garlic (1 bulb): A whole head of garlic roasts into sweet, spreadable cloves; look for heavy bulbs with tight skins. Roasted garlic loses sharpness and adds depth without raw garlic bite.
• Extra-virgin olive oil (3 tablespoons): Use a fruity, medium-bodied olive oil (California or Italian) for roasting and finishing; it brings rounded flavor and helps caramelization.
• Pasta (12 ounces): Spaghetti, fettuccine, or penne all work. Use high-quality durum semolina pasta for best texture; cook to al dente so it finishes in the sauce.
• Whole-milk ricotta (1 1/2 cups): Opt for a creamy ricotta like Galbani or a fresh local ricotta for the creamiest texture. Whole-milk ricotta yields richer mouthfeel.
• Grated Parmesan (1 cup): Use Parmigiano-Reggiano if possible; it melts into the ricotta and adds savory depth. Keep an extra 1/4 cup for finishing.
• Red pepper flakes (1/2 teaspoon, optional): Adds a gentle warmth; increase if you like more heat.
• Fresh basil (1 cup, packed, chopped): Brightens the finished dish—use sweet Genovese basil or substitute with flat-leaf parsley if needed.
• Lemon zest (zest of 1 lemon): Adds a citrus lift that brightens the creaminess of the ricotta and the sweetness of the tomatoes.
• Salt and black pepper: Kosher salt for pasta water and finishing; freshly cracked black pepper to taste.

Instructions

Preheat and prepare: Set the oven to 400°F. Line a rimmed baking sheet with foil or parchment for easy cleanup. Spread 1.5 pounds (24 ounces) of washed cherry tomatoes on the sheet and place the whole garlic bulb—top trimmed to expose cloves—beside them. Drizzle 3 tablespoons of olive oil over the tomatoes and garlic, and season the tomatoes with a pinch of salt and cracked black pepper. Roast until bursting: Roast for 25–30 minutes until many tomatoes have burst and edges are caramelized, and the garlic is soft when pierced. The tomatoes should be glossy and slightly collapsed; this is where concentrated sweetness develops. Cook the pasta: While the tomatoes roast, bring a large pot of water to a rolling boil, salt it generously (about 1 tablespoon kosher salt per 4 quarts), and cook 12 ounces of pasta to al dente according to package directions. Reserve 1 cup of pasta water before draining. Prepare the roasted garlic: When the garlic is cool enough, squeeze the softened cloves from their skins into a small bowl and mash with a fork until smooth. Roasted garlic should be spreadable and sweet—if any clove is still firm, roast a few more minutes. Make the ricotta sauce: In a large skillet over medium heat, combine 1 1/2 cups whole-milk ricotta, 1 cup grated Parmesan, the mashed roasted garlic, and 1/2 cup reserved pasta water. Stir until creamy and warm; the heat will loosen the ricotta and help the cheeses meld into a silky emulsion. Add red pepper flakes now if using. Toss and finish: Add the drained pasta to the skillet and toss thoroughly to coat. Add more reserved pasta water, a few tablespoons at a time, until the sauce reaches a glossy, clingy consistency. Gently fold in the roasted tomatoes—some will burst and blend into the sauce; others will remain intact for pops of flavor. Taste and adjust with salt, pepper, and lemon zest. Garnish and serve: Transfer to warmed bowls, scatter 1 cup chopped fresh basil on top, and finish with an extra 1/4 cup grated Parmesan and a drizzle of olive oil if desired. Serve immediately for best texture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If prepared in advance, roast the tomatoes and garlic and keep them separate from the pasta; combine and finish just before serving for the freshest texture. To freeze, transfer roasted tomatoes and squashed garlic to a freezer-safe bag or container, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stove with a splash of olive oil before folding into freshly cooked pasta. When reheating pasta, add small amounts of reserved pasta water or olive oil to restore creaminess and loosen any congealed cheese.

Ingredient Substitutions

If you don’t have ricotta, mascarpone blended with a little milk can mimic the richness, but use only 1 cup mascarpone plus 2–3 tablespoons milk. For a dairy-free variant, use a high-quality vegan ricotta and nutritional yeast instead of Parmesan, and omit the Parmesan or use a vegan hard cheese. Swap cherry tomatoes for a pound of halved grape tomatoes if needed; plum tomatoes work too but will require slightly longer roasting. If you want extra umami, stir in a tablespoon of tomato paste when warming the ricotta to deepen flavors.

Serving Suggestions

This pairs beautifully with a crisp green salad—think peppery arugula with a lemon vinaigrette—or a simple romaine Caesar for contrast. For a heartier meal, serve alongside roasted asparagus or sautéed greens with garlic and lemon. Garnish plates with extra basil, a grind of black pepper, and a drizzle of good olive oil. For entertaining, spoon into a warmed shallow platter, top with torn basil leaves and serve family-style with lemon wedges on the side.

Cultural Background

Roasting tomatoes to intensify their sweetness and pairing them with a soft cheese is a concept rooted in a Mediterranean approach to simple, ingredient-driven cooking. While this exact combination is modern, it channels the Italian love of fresh tomatoes, basil, and creamy cheeses—think Southern Italian flavors where simple preparations highlight seasonal produce. The gentle heat of red pepper flakes and a bright lemon zest nod to contemporary adaptations that balance richness and acidity for a more nuanced plate.

Seasonal Adaptations

In summer, use the ripest cherry tomatoes you can find; in colder months, roast Roma or canned cherry tomatoes to concentrate flavor. For autumn, add roasted shallots or a handful of sautéed mushrooms to introduce earthy notes. In winter, fold in a cup of baby spinach wilted into the ricotta for color and extra nutrition. For holidays, serve with toasted pine nuts and a scattering of preserved lemon rind for festive brightness.

Meal Prep Tips

Plan ahead by roasting tomatoes and garlic up to 48 hours in advance and refrigerating. Cook pasta fresh when ready to serve so the texture remains al dente. Portion leftover sauce and pasta separately into meal-prep containers for easy reheating: warm the sauce first, add fresh pasta, and finish with basil. Use shallow, microwave-safe containers and reheat gently to avoid drying. Store basil separately to keep it fresh and vibrant.

In short, this dish is forgiving, adaptable, and reliably delicious—an everyday recipe with a few chefly touches that elevate simple ingredients into something memorable. Invite friends, pass the Parmesan, and enjoy the comfort of a bowl that tastes like summer any time of year.