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Creamy Roasted Tomato Ricotta Pasta Bliss

An easy yet impressive pasta dish made with roasted cherry tomatoes, creamy ricotta, and fresh basil, perfect for weeknight dinners or entertaining guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta — any shape works; rigatoni, penne, or spaghetti are all great choices
  • 1 cup cherry tomatoes — these little guys are the star of the show
  • 1/2 cup ricotta cheese — full-fat gives the creamiest result, just saying
  • 2 cloves garlic — minced or smashed, your call
  • 2 tbsp olive oil — go for a good one; it makes a difference here
  • 1/4 tsp salt — to season everything just right
  • 1/4 tsp black pepper — freshly ground is always better
  • 1/4 cup fresh basil — for that final fresh, herby punch

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and let it heat for 10 minutes.
  2. Rinse the cherry tomatoes, dry them, spread on a baking sheet, and drizzle with olive oil.
  3. Add minced garlic, salt, and pepper to the tomatoes and toss gently.
Roasting the Tomatoes
  1. Roast the tomatoes in the oven for 20 to 25 minutes until they burst and caramelize.
Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente.
  2. Reserve 1/2 cup of pasta water before draining the pasta.
Making the Sauce
  1. In a skillet over medium-low heat, add roasted tomatoes and all the oil from the baking sheet.
  2. Gently smash the tomatoes and mix in the ricotta cheese until creamy.
  3. Adjust the consistency of the sauce with reserved pasta water if needed.
Combining
  1. Add the drained pasta to the skillet and toss to coat with the sauce.
  2. Adjust seasoning with salt and pepper.
Serving
  1. Tear fresh basil into pieces and toss with the pasta before serving.
  2. Plate immediately and serve hot, garnished with extra ricotta or olive oil if desired.

Notes

Best served fresh, but leftovers can be stored in an airtight container for up to 3 days. Reheat gently to maintain creaminess. Avoid freezing the dish due to potential texture changes in ricotta.