Roasted Cherry Tomato and Ricotta Pasta — a simple, comforting dish made with roasted cherry tomatoes, plenty of garlic, a pinch of chilli flakes, fresh basil and creamy ricotta. It’s bright, flavorful and easy to prepare, perfect for a weeknight dinner.
This is a straightforward recipe the whole family will enjoy. The tomatoes become sweet and jammy as they roast, and blending them with ricotta and Parmigiano creates a silky, balanced sauce that isn’t too heavy.
Roast the tomatoes with garlic and a touch of chilli flakes until they’re soft and slightly charred. Purée with ricotta and Parmigiano, loosen the sauce with reserved pasta water, then toss with your cooked pasta. Finish with fresh basil and a grating of cheese.
Below I’ve included substitution suggestions and helpful tips so you can adapt the recipe to what you have on hand.
Ingredient notes and substitutions
- Cherry tomatoes: Cherry or grape tomatoes work best for their natural sweetness. If you have larger tomatoes you can roughly chop and use them too.
- Garlic: Roast whole garlic cloves with the skins on. Roasted garlic becomes mild and slightly sweet — I use three large cloves but adjust to taste.
- Ricotta: Ricotta gives a light, creamy texture. If you don’t have ricotta you can substitute mascarpone, heavy cream, or a soft cheese like stracchino for a different but still creamy result.
- Chilli flakes (optional): A small pinch (about 1/4 tsp) adds warmth without significant heat. Omit or increase according to preference. You could also roast a fresh red chilli with the tomatoes for a fresher heat.
- Pasta: Spaghetti or linguine suit this sauce well, but most dried pasta shapes will work.
- Parmigiano Reggiano: Use Parmigiano or Pecorino Romano if you prefer a sharper, saltier finish.
My top tip!
Emulsify the sauce: After blending the roasted tomatoes with ricotta and cheese, the mixture will be fairly thick. Loosen and smooth the sauce by adding reserved pasta water a little at a time while tossing with the pasta. This creates a glossy, well-coated sauce.
I typically add about 120ml (1/2 cup) of pasta water while the pasta cooks, then more as needed once the pasta is combined with the sauce. Toss until the sauce is silky and clings to each strand.
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Roasted Cherry Tomato and Ricotta Pasta
By Emily
Equipment
- Baking tray
- Blender
Ingredients
- 450 g (1 lb) cherry tomatoes
- 3 large garlic cloves, with skins
- 1/4 teaspoon chilli flakes (optional)
- 1/4 cup (60 g) ricotta
- 1/3 cup (20 g) Parmigiano Reggiano, finely grated, plus extra for serving
- 1 small handful fresh basil, torn
- 400 g (14 oz) spaghetti or other dried pasta
- Olive oil, for roasting and finishing
- Salt and pepper, to taste
Instructions
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Preheat the oven to 180°C/350°F (fan) or 200°C/400°F (static).
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Halve the cherry tomatoes and arrange them cut side up on a baking tray. Add the whole garlic cloves (skins on) and drizzle with 2–3 tablespoons of olive oil. Sprinkle with chilli flakes if using, and season with a good pinch of salt and pepper.
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Roast for about 25 minutes, until the tomatoes are soft, jammy and slightly charred at the edges.
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While the tomatoes roast, bring a large pot of water to a rolling boil and generously salt it.
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When the tomatoes are done, transfer them to a blender. Remove the roasted garlic skins and add the softened garlic cloves, ricotta and the grated Parmigiano Reggiano. Blend until smooth. Taste and adjust seasoning.
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Transfer the puréed sauce to a pan set over low heat. Stir in a small handful of torn basil leaves.
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Cook the pasta until al dente according to the package instructions. Reserve pasta water as you drain.
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Add about 1/4 cup (60 ml) pasta water to the sauce to loosen it and stir until combined. Continue adding small amounts of pasta water until the sauce reaches a smooth, silky consistency. I often use about 1/2 cup (120 ml) in total, adding a splash more once the pasta is in the pan.
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Add the cooked pasta to the sauce and toss well until each strand is coated and the sauce is emulsified. Add additional pasta water if needed to achieve a glossy finish.
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Serve in bowls topped with extra Parmigiano and a few fresh basil leaves.
Notes
- Prep in advance: The sauce can be made ahead and stored in the refrigerator for 2–3 days. Reheat gently on the stove and loosen with pasta water as needed.
- Freezing: Freezing is not recommended; the texture changes after thawing.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are assumed medium-sized unless noted.
- Recipes are tested using a fan (convection) oven unless otherwise specified.
- Nutrition information is approximate and calculated automatically.
Nutrition
Carbohydrates: 81 g |
Protein: 23 g |
Fat: 9 g |
Saturated Fat: 5 g |
Fiber: 4 g |
Sugar: 6 g
Nutrition information is approximate and should be used as a guide only.
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