Roasted Tomato and Garlic Ricotta Pasta

A creamy and comforting pasta dish featuring roasted cherry tomatoes and ricotta, perfect for quick weeknight dinners or impressing guests.

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Main Course

Cuisine Italian

Servings 2 servings

Calories 550 kcal

8 ounces Pasta (e.g., spaghetti or penne) Choose your favorite type of pasta.
2 cups Cherry tomatoes Fresh and ripe for the best flavor.
1 cup Ricotta cheese Can substitute with cottage cheese or a plant-based alternative.
3 cloves Garlic Minced for flavor.
2 tablespoons Olive oil Extra virgin for best flavor.
to taste Salt Adjust based on personal preference.
to taste Pepper Freshly cracked for more flavor.
to taste Fresh basil For garnish, optional.

Preheat your oven to 400°F (200°C).
On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for about 15 minutes, or until they start to burst and caramelize.

While the tomatoes are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
In a pan, sauté minced garlic in olive oil over medium heat until fragrant, about 1-2 minutes.
Add the roasted tomatoes and pasta to the pan, stirring to combine.
Mix in the ricotta cheese until creamy and heated through, about 2-3 minutes. Stir gently.
Season with salt and pepper to taste.

For a richer sauce, mix in a splash of heavy cream. Pair with a light side salad and a crisp white wine.

Keyword Garlic, Pasta, Quick Dinner, Ricotta, Roasted Tomato