Can I use larger tomatoes instead of cherry tomatoes?

Yes. Roma tomatoes or plum tomatoes cut into quarters work beautifully and will produce a slightly more robust and less sweet roasted sauce than cherry tomatoes. Larger tomatoes will need 5 to 10 additional minutes in the oven to soften and caramelize adequately. Regular vine tomatoes also work but contain more water and may need draining on paper towels before roasting to prevent a watery sauce.

Do I need to peel the garlic before roasting?

In this recipe the garlic is minced before roasting and added directly to the tomatoes on the baking sheet. Minced garlic roasted alongside the tomatoes caramelizes beautifully and becomes sweet and mellow rather than pungent, infusing the entire roasting environment with fragrance. Some versions of this recipe use whole unpeeled garlic cloves roasted alongside the tomatoes which are then squeezed out and mashed in at the end. Both approaches work excellently.

Can I make this pasta dairy-free?

Yes. Substitute the ricotta with a high-quality dairy-free ricotta alternative and replace the Parmesan with nutritional yeast or a good quality vegan Parmesan. The roasted tomato and garlic base of the sauce is entirely dairy-free by nature and provides plenty of rich flavor on its own. A drizzle of good olive oil stirred into the sauce in place of the ricotta adds richness without dairy.

Roasted Tomato Ricotta Pasta Easy Creamy 40 Minute Dinner

Name: Roasted Tomato Ricotta Pasta The Most Sweet and Creamy Pasta You Will Ever Make
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups Cherry Tomatoes halved; 1 tbsp Extra Virgin Olive Oil; 4 cloves Garlic minced; 1 tsp Dried Oregano; 1 tsp Salt; 1/2 tsp Black Pepper; 12 oz Pasta such as spaghetti penne or rigatoni; 1 cup Whole-Milk Ricotta Cheese; 1/2 cup Parmesan Cheese freshly grated; 1/4 cup Fresh Basil Leaves chopped; 1 tbsp Fresh Lemon Juice

Description

The most sweet and creamy Roasted Tomato Ricotta Pasta made with caramelized cherry tomatoes and garlic roasted at 400°F then mashed into whole-milk ricotta with Parmesan fresh basil and lemon juice and tossed with al dente pasta. A deeply comforting and beautifully simple 40 minute vegetarian dinner.

Ingredients

Scale

2 cups Cherry Tomatoes halved

1 tbsp Extra Virgin Olive Oil

4 cloves Garlic minced

1 tsp Dried Oregano

1 tsp Salt

1/2 tsp Black Pepper

12 oz Pasta such as spaghetti penne or rigatoni

1 cup Whole-Milk Ricotta Cheese

1/2 cup Parmesan Cheese freshly grated

1/4 cup Fresh Basil Leaves chopped

1 tbsp Fresh Lemon Juice

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Place halved cherry tomatoes cut side up on prepared baking sheet.

3. Drizzle with olive oil. Scatter minced garlic over tomatoes.

4. Sprinkle oregano, salt, and pepper. Toss lightly and spread in a single layer cut side up.

5. Roast 20 to 25 minutes until soft caramelized and beginning to char at edges.

6. While tomatoes roast bring a large pot of salted water to a boil. Cook pasta until al dente.

7. Reserve 1/2 cup pasta water before draining. Drain pasta and return to pot.

8. In a large bowl combine ricotta, Parmesan, basil, and lemon juice. Stir until smooth.

9. Mash roasted tomatoes and garlic on the baking sheet releasing their juices.

10. Scrape all mashed tomatoes and every drop of caramelized juice into the ricotta mixture. Stir to combine.

11. Pour tomato ricotta sauce over pasta and toss to coat.

12. Add reserved pasta water a tablespoon at a time until sauce is silky and coats pasta.

13. Taste and adjust seasoning. Serve with extra Parmesan and basil.

Notes

Always reserve pasta water before draining. It is essential for a silky sauce consistency.

Scrape every drop of caramelized juice from the baking sheet into the sauce.

Use whole-milk ricotta only for the creamiest most silky result.

The lemon juice brightens and balances the sweetness of the roasted tomatoes.

Store refrigerated up to 3 days. Reheat gently with a drizzle of olive oil or water.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course, Dinner
Method: Baking, Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 6g
Sodium: 620mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 82g
Fiber: 4g
Protein: 24g
Cholesterol: 45mg

Keywords: roasted tomato ricotta pasta, tomato ricotta pasta recipe, creamy roasted tomato pasta, easy vegetarian pasta dinner