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Creamy Roasted Tomato Ricotta Pasta

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Roasted Tomatoes:
  • 2 cups cherry or grape tomatoes, halved
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried oregano or thyme
  • For the Pasta:
  • 12 oz (340 g) pasta (penne, rigatoni, or fusilli)
  • Salt, for pasta water
  • For the Creamy Ricotta Sauce:
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup reserved pasta water (or more as needed)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Optional Garnish:
  • Fresh basil or parsley, chopped
  • Extra grated Parmesan

Instructions
 

  • Step 1: Roast the Tomatoes : Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, black pepper, and dried oregano or thyme. Spread on a baking sheet in a single layer. Roast for 15–20 minutes until tomatoes are softened and slightly caramelized.
  • Step 2: Cook the Pasta : Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
  • Step 3: Make the Ricotta Sauce : In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Lower the heat and stir in ricotta cheese, Parmesan, and ¼ cup pasta water. Mix until creamy and smooth. Season with salt, black pepper, and red pepper flakes if desired. Add more pasta water if needed to reach desired consistency.
  • Step 4: Combine Pasta and Roasted Tomatoes : Add cooked pasta to the skillet with the ricotta sauce. Gently toss to coat pasta evenly. Fold in roasted tomatoes carefully to retain some texture.
  • Step 5: Serve : Plate the pasta and garnish with fresh basil or parsley and extra Parmesan. Serve immediately while warm.