This roasted tomato and garlic ricotta pasta has been my late-summer comfort dish for years. I first discovered the combination during a small neighborhood potluck when a friend brought a simple pasta tossed with blistered tomatoes. I adapted it by roasting whole cherry tomatoes and a head of garlic until the skins caramelized and the cloves turned buttery soft. The result is a harmony of sweet, tangy tomato bursts and mellow roasted garlic, wrapped in a lusciously light ricotta-Parmesan sauce. It feels indulgent but is somehow bright and clean on the palate—perfect for weeknights and small dinner parties alike.

What makes this preparation special is the contrast between textures and temperatures: the warm pasta carries pillows of ricotta, the roasted tomatoes provide little pops of concentrated sweetness, and lemon zest adds a lift that keeps the dish from feeling heavy. I often make a double batch of roasted tomatoes to keep in the fridge for quick lunches, and everyone in my family asks for this when we want something cozy but elegant. It’s a recipe that highlights pantry-friendly ingredients while feeling celebratory on the table.

Ingredients

• Cherry tomatoes (1 pint): Choose firm, ripe cherry or grape tomatoes for the best caramelization. I look for bright, blemish-free fruit; brands don’t matter—just fresh and fragrant.
• Garlic (1 head): A single bulb roasted whole becomes sweet, nutty, and spreadable. Use a firm bulb without soft spots for the best roasted flavor.
• Extra-virgin olive oil (2 tablespoons): A fruity, cold-pressed oil adds brightness—I reach for California or Italian EVOO depending on pantry stock.
• Pasta (12 ounces): Any shape works: spaghetti, fettucine, or penne are all excellent carriers for the sauce. Use dried semolina pasta for reliable texture.
• Ricotta (1 cup): Whole-milk ricotta yields the creamiest results; if using part-skim, drain excess whey on a paper towel to avoid watery sauce.
• Grated Parmesan (1 cup): Freshly grated Parmigiano-Reggiano melts smoothly and adds savory depth—avoid pre-shredded blends for best texture.
• Red pepper flakes (1/2 teaspoon, optional): Adds a gentle heat; increase to taste but start small to preserve balance.
• Fresh basil (1 cup, chopped): Bright, peppery basil mixed in at the end keeps the dish aromatic and fresh.
• Lemon zest (zest of 1 lemon): A finishing touch that adds acidity and brightness, cutting through the creaminess.
• Salt and black pepper: Use kosher salt for seasoning the pasta water and the sauce; finish with freshly ground black pepper to taste.

Instructions

Preheat and prepare produce:Preheat the oven to 400°F (200°C). Wash and dry 1 pint of cherry tomatoes, then spread them on a rimmed baking sheet in a single layer so they roast rather than steam. Trim the top off a garlic head to expose the tips of the cloves, drizzle with 1 teaspoon olive oil, wrap tightly in foil and place beside the tomatoes.Toss and season the tomatoes:Drizzle the tomatoes with the remaining olive oil (about 1 tablespoon), season with 1/2 teaspoon kosher salt and a few grinds of black pepper. This modest seasoning lets the tomato sugars concentrate while roasting.Roast until bursting:Roast the tomatoes and wrapped garlic for 25–30 minutes, checking at 20 minutes. Look for skins starting to blister and caramelize and for garlic cloves that are soft and fragrant; the tomatoes should be collapsing and juicy.Cook the pasta:While roasting, bring a large pot of water to a rolling boil, salt generously (about 1 tablespoon kosher salt per 4 quarts), and cook 12 ounces pasta until just shy of al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain.Make the ricotta sauce:When the garlic is cool enough, squeeze the roasted cloves from the head into a bowl and mash to a paste. In a large sauté pan over medium heat, combine 1 cup ricotta, 1 cup grated Parmesan, the roasted garlic paste, and 1/2 cup reserved pasta water. Stir until smooth and gently warm—avoid boiling to keep the ricotta from curdling.Combine pasta and sauce:Add the cooked pasta to the pan and toss to coat, adding more reserved pasta water by tablespoonfuls until the sauce reaches a silky consistency that clings to the noodles. Fold in the roasted tomatoes gently so they keep some of their shape.Finish and serve:Stir in 1/2 cup chopped fresh basil and the zest of 1 lemon. Taste and adjust seasoning with salt, pepper, and an extra sprinkle of Parmesan. Serve warm with additional basil and cheese if desired.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to reheat, add a splash of water or milk to loosen the sauce as you warm it slowly over low heat so the ricotta doesn’t separate. For longer storage, freeze portions in freezer-safe containers for up to one month—thaw overnight in the fridge and reheat gently. Keep fresh basil separate in a small container to preserve its bright color and add it after reheating.

Ingredient Substitutions

If you don’t have ricotta, substitute 1 cup mascarpone for a richer mouthfeel or use 3/4 cup Greek yogurt plus 1 tablespoon olive oil for a tangier, lighter version—stir yogurt in off-heat to prevent curdling. Gluten-free pasta works fine; cook according to package directions and be mindful that GF pasta can release more or less starch, so adjust reserved water accordingly. If you’re dairy-free, replace ricotta with a silken tofu blend and use nutritional yeast instead of Parmesan, but expect a different texture and a less salty finish.

Serving Suggestions

Serve with a simple green salad dressed with lemon vinaigrette to echo the citrus notes. A crusty baguette or grilled sourdough is perfect for mopping up any remaining sauce. For a heartier meal, add a side of roasted vegetables or a plate of pan-seared shrimp tossed into the pasta at the end of cooking for added protein and texture contrast.

Cultural Background

This style draws on Italian cucina semplice traditions—using ripe tomatoes, garlic, and fresh cheese to create something greater than its parts. Roasting tomatoes concentrates their sweetness much like southern Italian households do when tomatoes are in season. The combination of fresh basil and lemon is a nod to coastal Italian flavors where acidity and herbs brighten rich dairy-based sauces.

Seasonal Adaptations

In winter, swap cherry tomatoes for slow-roasted canned plum tomatoes to replicate the concentrated flavor, or add roasted winter squash for sweetness. In summer, toss in halved heirloom cherry tomatoes for a colorful plate. For holiday menus, add toasted pine nuts and a drizzle of good olive oil for an elegant finish.

Meal Prep Tips

Roast a double batch of tomatoes and garlic on your weekend cooking day. Store in a jar with a thin film of olive oil in the fridge for up to 3 days and use in pastas, salads, or as a bruschetta topping. Pre-measure your pasta and cheeses and keep basil washed and spun dry in a paper towel-lined container to speed assembly on busy evenings.

There’s something joyful about taking humble tomatoes and turning them into something that feels indulgent yet approachable. Invite friends, pour a glass of crisp white wine, and enjoy—this recipe is meant to be shared and adapted.