This roasted tomato and garlic ricotta pasta has become one of my easiest go-to meals for busy evenings and small dinner parties. I first put this combination together on a rainy spring night when I had a surplus of cherry tomatoes and a half-tub of ricotta in the fridge. The roasted tomatoes burst with concentrated sweetness, the garlic softens into mellow richness, and the ricotta binds everything together into a silky coating for pasta. It feels indulgent but uses pantry-friendly ingredients and comes together quickly. What I love most about this preparation is the balance of textures: juicy, slightly blistered tomatoes, pillowy strands of pasta, and creamy pockets of ricotta dotted with bright basil and lemon zest. Every bite has a hit of fresh acidity, a whisper of heat if you choose red pepper flakes, and the savory umami finish of grated Parmesan. I first served this to friends on a casual weekend and everyone asked for seconds — it’s reliably crowd-pleasing and forgiving if you need to stretch portions or make substitutions.

Ingredients

• Cherry tomatoes (about 1 lb 2 oz): Look for firm, bright-skinned berries without soft spots. Sweet varieties like Sun Gold or classic red cherries roast beautifully; no need to halve them.
• Garlic (1 bulb): Choose a plump, tight bulb with dry papery skin. Roasting 1 whole bulb yields sweet, spreadable cloves that melt into the sauce.
• Extra-virgin olive oil (2 tablespoons): Use a fruity, high-quality oil for roasting — it adds flavor. I often use Colavita or California-pressed oil.
• Salt and freshly ground black pepper: Season at multiple stages: on the tomatoes before roasting and after assembly to taste.
• Pasta (14 oz): Spaghetti, fettuccine, or penne all work; choose what you prefer. Cook to al dente for best texture.
• Ricotta (about 1 cup): Use whole-milk ricotta for creaminess; low-fat versions are allowed but yield a thinner finish.
• Grated Parmesan (1/4 cup): Freshly grated gives the best umami lift — store-bought pre-grated works in a pinch but lacks that sharp finish.
• Red pepper flakes (1/4 teaspoon, optional): Add for a gentle warmth that balances the sweetness.
• Fresh basil (1/4 cup, chopped): Bright, sweet basil is the finishing herb — chiffonade it just before serving.
• Lemon zest (zest of 1 lemon): Use a microplane for a fragrant finish; the citrus lightens the creamy sauce.

Instructions

Preheat oven & prepare produce: Set the oven to 392°F (200°C). Wash and thoroughly dry the cherry tomatoes so they blister rather than steam. Trim any stems. Slice the top off the garlic bulb to expose the clove tips; this helps the garlic roast evenly. Roast tomatoes and garlic: Scatter the tomatoes across a rimmed baking sheet in a single layer and drizzle with 2 tablespoons olive oil. Season with a pinch of salt and pepper. Drizzle the exposed garlic bulb with a little oil, wrap it tightly in foil, and place it on the same sheet. Roast 25–30 minutes, or until the tomatoes are burst and caramelized at the edges and the garlic cloves are soft when pierced with a knife. Cook the pasta: Bring a large pot of salted water to a rapid boil and cook 14 oz of pasta according to package directions until just al dente. Before draining, scoop and reserve 1 cup of the pasta cooking water — this starchy liquid is essential for loosening the sauce. Prepare the ricotta base: When the roasted garlic is cool enough to handle, squeeze the softened cloves into a bowl and mash with a fork. In a large skillet over medium heat, combine about 1 cup ricotta (8 oz), 1/4 cup grated Parmesan, the roasted garlic mash, and 1/2 cup of the reserved pasta water. Stir until smooth and warm — the pasta water helps emulsify the cheeses into a silky sauce. Toss everything together: Add the drained pasta to the pan and toss to coat thoroughly. If the mixture seems thick, add more reserved pasta water a tablespoon at a time until the sauce clings to the noodles but remains glossy. Gently fold in the roasted tomatoes to avoid smashing them completely. Finish and serve: Taste and adjust seasoning with salt, pepper, and the zest of 1 lemon. Sprinkle in 1/4 teaspoon red pepper flakes if using and fold in chopped basil. Serve warm with extra Parmesan on the side.

Storage Tips

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool slightly before refrigerating to prevent condensation. For best texture, reheat gently in a skillet over low heat with a splash of water or reserved pasta water to loosen the sauce — high heat can separate the cheese. To freeze, portion into meal-sized containers and freeze for up to 3 months; thaw overnight in the fridge and warm slowly on the stove.

Ingredient Substitutions

If you’re dairy-free, replace ricotta with a high-quality plant-based ricotta (almond- or soy-based) and use a vegan Parmesan alternative. For gluten-free, sub in a 14 oz package of your preferred gluten-free pasta; cook to slightly under al dente to avoid mushiness. If fresh basil isn’t available, stir in 1–2 teaspoons of dried basil at the end and add a handful of fresh arugula for brightness.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette and a crusty baguette to mop up any sauce. For a more substantial meal, add roasted or seared shrimp, grilled chicken slices, or pan-fried mushrooms. Garnish with extra grated Parmesan, a drizzle of good olive oil, and lemon wedges for guests to squeeze over their bowls.

Cultural Background

This preparation leans on classic Italian techniques — slow-roasting tomatoes concentrates their sweetness the way many Southern Italian recipes do, while mixing soft cheese with pasta nods to the creamy pastas of Northern Italy. The recipe is an approachable fusion of rustic roasting and the elegant simplicity that Italian home cooking favors: high-quality ingredients handled gently.

Seasonal Adaptations

In summer, use an abundance of fresh cherry or grape tomatoes and extra basil. In cooler months, roast grape tomatoes alongside winter squash cubes and finish with sage instead of basil. For holiday tables, mound the pasta in a shallow serving dish and top with toasted pine nuts and a scattering of microgreens for an elegant presentation.

Meal Prep Tips

Roast a double batch of tomatoes and garlic at the start of the week and refrigerate to use in salads, on sandwiches, or for quick pastas. Portion cooked pasta into individual containers and store sauce separately to prevent soggy noodles. This approach makes fast reheating possible and preserves texture for up to three days.

Sharing this bowl with family has become a small ritual in our house — simple, bright, and comforting all at once. Try it, make it your own, and don’t be afraid to tweak the heat and herb levels until it sings for you.