Pasta of the Month: Roasted Tomato, Garlic, and Ricotta Pasta

This 30 minute roasted tomato, garlic, and ricotta pasta is the perfect weeknight dinner when you’re craving comfort food with fresh flavor.

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Spring is finally here, which means that tomato season is right around the corner. In preparation, we wanted to share a fresh and flavorful pasta recipe that you can enjoy with tomatoes right from your own garden, whenever they decide to pop up: roasted tomato, garlic, and ricotta pasta.

Tomatoes are one of our favorite fruits to enjoy in-season (yes, tomatoes are a fruit) because their flavor is just so much better. A fresh, ripe, in-season tomato can completely transform a dish! To truly enjoy such great flavor, you’ll want to grab the freshest tomatoes you can and try this easy pasta recipe.

Our roasted tomato, garlic and ricotta pasta is the best meal for so many reasons. Whether you’re looking for a light pasta dinner or a fresh Italian tomato sauce recipe, you’ll come back to this recipe over and over again. Oh, and it comes together in just 30 minutes – yes, even with roasting!

Italian pasta with ricotta cheese.

Roasted Tomato Garlic And Ricotta Pasta Ingredients

When making pasta at home, it’s hard to go wrong if you use fresh, in-season ingredients. Focusing this pasta recipe mainly around the fresh flavors of tomato, garlic, basil, and ricotta gives it a light and healthy feeling that you wouldn’t necessarily expect from pasta!

Here’s everything you’ll need to make this recipe:

  • Vine tomatoes
  • Yellow onion
  • Fresh garlic
  • Olive oil
  • Dried basil
  • Dried parsley
  • Dried oregano
  • Sea salt
  • Penne pasta
  • Red wine vinegar
  • Grated parmesan cheese
  • Ricotta
  • Fresh basil

This roasted tomato and garlic pasta benefits from using the freshest, juiciest tomatoes you can find. Look for vine tomatoes that are bright red and give slightly under your fingertips with gentle pressure.

Note that you’ll want to use a cooking olive oil for this recipe, not extra virgin. This is because cooking oils have a lower smoke point, which means they can withstand higher temperatures. Since you’ll be roasting the tomatoes at 425 degrees F, you’ll need an olive oil that won’t degrade in flavor at such a high temperature.

We recommend penne pasta for this recipe, but you can really use any type of pasta noodle you like.

If you haven’t done so already, we can highly recommend buying a block of parmesan and grating it yourself for this recipe. Doing so leaves you with a much better texture versus the powdery pre-grated stuff, and a much fresher, real flavor.

A roasted tomato garlic pasta with ricotta.

How To Make Roasted Tomato Garlic Ricotta Pasta

We love making pasta for weeknight dinners because it almost always feels fancy and upscale while being surprisingly easy and quick to make. This flavorful Italian pasta with fresh tomato, garlic, and basil will only take you about 25 to 30 minutes to throw together – how’s that for easy?

You’ll make this recipe in two sequential steps: first, roast the tomatoes, onion, and garlic that will form the base of the sauce; then, make the sauce in the blender and combine it with the pasta before serving.

Roasting The Tomatoes, Onion, and Garlic
  1. First, preheat the oven to 425 degrees F.
  2. While the oven is preheating, spread the tomatoes, onion, and garlic cloves out on a large baking sheet and drizzle with olive oil.
  3. Next, combine the dry seasoning (basil, parsley, oregano, and sea salt) in a small bowl and sprinkle evenly over the tomatoes, onion, and garlic.
  4. Then, roast in the oven for 20 minutes, or until the tomatoes are juicy and the garlic is fork tender.
Making The Sauce
  1. While the veggies are in the oven, boil the penne according to the package directions. Once the pasta is done cooking, reserve some of the pasta water for later, and then drain. Set the cooked pasta aside.
  2. Next, add the roasted tomatoes, onions, and garlic to a blender along with the red wine vinegar, parmesan, and salt. Make sure to get all the juices that are in the pan into the blender. Blend on low speed until smooth, covering the lid with a rag to catch any potential splatter. The hot liquid will cause steam to build up inside the blender, which could force the lid open – which is why it’s important to blend on low speed!
  3. Once the sauce is smooth, pour it over the pasta and add some of the reserved pasta water. Stir to combine, then plate individual servings topped with a dollop of ricotta and some fresh basil.

Serving Suggestions

We recommend serving this fresh tomato and ricotta pasta with a side of Italian bread and dipping oils, or a crunchy salad. You don’t need much in addition to this pasta since it’s so flavorful on its own!

Roasted garlic and tomato sauce pasta.

Storing And Reheating Leftovers

We call for the ricotta to be put on each plate individually not just for presentation and the fresh flavor, but also so that it isn’t mixed in with the pasta which will make it easier to store and reheat. You can store any leftover pasta in an airtight container for up to 5 days in the fridge. 

To reheat, transfer the pasta to a microwave safe bowl and heat single servings in the microwave for about 2 minutes, stirring halfway through. Once your pasta is warmed up, you can go ahead and top it with ricotta and fresh basil. Adding these fresh ingredients to your leftovers will make it feel like they aren’t leftovers at all!

Why You’ll Love This Recipe

You’re going to love this simple roasted tomato and garlic ricotta pasta for how quick and easy it is to prepare. Throw the tomatoes on a sheet pan, roast them in the oven while the pasta boils, and then make a quick sauce right in your blender before combining and serving. It’s the best low-effort, high-reward dinner you can make in just 30 minutes

Try our roasted tomato, garlic, and ricotta pasta recipe and let us know what you think by rating, commenting, and sharing below. Enjoy!


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5 from 1 vote

Roasted Tomato, Garlic, and Ricotta Pasta

This 30 minute roasted tomato, garlic, and ricotta pasta is the perfect weeknight dinner when you're craving comfort food with fresh flavor.
Servings 3 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 6 medium vine tomatoes de-stemmed and quartered
  • ½ medium yellow onion cut into thirds
  • 8 cloves garlic peeled and crushed
  • 3 to 4 teaspoons olive oil
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • 2 pinches sea salt
  • ½ pound penne pasta
  • 2 teaspoons red wine vinegar
  • 1 teaspoon grated parmesan cheese
  • ¼ teaspoon salt
  • ¼ cup pasta water
  • ½ cup ricotta cheese
  • 6 large basil leaves sliced

Instructions

  • Preheat the oven to 425 degrees F. Spread out the tomatoes, onion, and garlic on a large baking sheet and drizzle lightly with olive oil.
  • In a small bowl, combine the dried basil, oregano, parsley, and sea salt. Then, sprinkle evenly over the tomatoes, onion, and garlic.
  • Roast the tomatoes, onion, and garlic in the oven for about 20 minutes, or until the tomatoes are juicy and the garlic is fork tender.
  • In the meantime, boil the pasta in a large pot of salted water, according to package directions. Before draining, reserve pasta water and set aside.
  • Once the tomatoes, onion, and garlic are done, make the sauce. Carefully transfer the contents of the baking sheet to a blender, making sure to get all the juices in. Then add the red wine vinegar, parmesan, and salt.
    Blend on low speed until smooth, using a rag to hold the lid in case of any hot splatter. (Blending hot liquids will cause steam to build up, which could make the lid pop off if you're not careful!)
  • Finally, combine the pasta and sauce in a large bowl. Stir in the pasta water a little at a time until the sauce is glossy and clings to the noodles (note that you may not use all of the pasta water; use your best judgment).
    Serve pasta topped with a dollop of ricotta and fresh basil.

Notes

Ingredients: Fresh, in-season tomatoes work best for this recipe! Find the juiciest vine tomatoes you can for the most flavor.
Note that you’ll want to use a cooking olive oil for this recipe, not extra virgin. This is because cooking oils have a lower smoke point, which means they can withstand higher temperatures. Since you’ll be roasting the tomatoes at 425 degrees F, you’ll need an olive oil that won’t degrade in flavor at such a high temperature.
We recommend penne pasta for this recipe, but you can really use any type of pasta noodle you like.
Serving suggestions: We recommend serving this fresh tomato and ricotta pasta with a side of Italian bread and dipping oils, or a crunchy salad. Or, simply enjoy with a glass of wine!
Storing and reheating leftovers: Store any leftover pasta in an airtight container for up to 5 days in the fridge. To reheat, transfer the pasta to a microwave safe bowl and heat single servings in the microwave for about 2 minutes, stirring halfway through. Once your pasta is warmed up, you can go ahead and top it with ricotta and fresh basil.
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Author: Nicole & Alex
Calories: 473kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Italian
Keyword: basil, fine sea salt, fresh basil, garlic cloves, olive oil, oregano, parmesan, parsley, penne, red wine vinegar, ricotta cheese, vine tomato, yellow onion

Nutrition

Calories: 473kcal | Carbohydrates: 70g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 535mg | Potassium: 842mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2300IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 2mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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