This roasted tomato and garlic ricotta pasta is one of those weeknight triumphs that tastes much fancier than the effort it requires. I first put this together on a humid summer evening when the garden was overflowing with cherry tomatoes and the idea of a heavy sauce felt wrong. The slow roasting concentrates the tomatoes' sweetness while mellowing raw garlic into a caramel-soft spread that blends seamlessly with ricotta. The texture is bright and silky, with pockets of warm, bursting tomatoes and a whisper of lemon zest that lifts the whole dish. Family and friends never believe how few ingredients are involved when they take the first bite. I discovered the combination by accident while trying to avoid heating the stove for too long. Roasting at high heat creates a sweet-tart char on the tomato skins, and squeezing the garlic into the cheese gives the ricotta a roasted, almost nutty depth. The finished plate is balanced: creamy from the ricotta, tangy from the Parmesan and lemon, and perfumed with fresh basil. This recipe has become my fallback for last-minute dinners, because it uses pantry staples, requires minimal hands-on time, and can be scaled easily when guests drop by.

Ingredients

• Cherry tomatoes: 1 pound. Choose ripe but firm clusters or punnets from the farmer’s market or grocery. Smaller cherry tomatoes roast quickly and burst to create sweet, concentrated pockets of flavor.
• Garlic: 1 head. Use a fresh bulb with plump, taut cloves. Roasting mellows the sharpness and yields soft, spreadable cloves that mix into the cheese.
• Olive oil: 3 tablespoons. A good extra-virgin olive oil is worth it here; it helps caramelize the tomatoes and adds fruity depth to the finished sauce.
• Salt and black pepper: To taste. Kosher salt and freshly cracked pepper perform best; add gradually and taste as you go.
• Pasta: 12 ounces of your choice, such as spaghetti, fettuccine, or penne. I most often use long thin noodles to pick up the creamy sauce, but short shapes work well too.
• Ricotta cheese: 1 1/2 cups. Whole-milk ricotta gives the creamiest mouthfeel; if you prefer a lighter result, use part-skim.
• Grated Parmesan: 1/2 cup, plus extra for serving. Use a good-quality Parmigiano-Reggiano for savory umami depth.
• Red pepper flakes: 1/4 teaspoon, optional. Adds a subtle warm bite—adjust to taste.
• Fresh basil: 1/2 cup loosely packed, chopped. Adds aromatic brightness; add some whole leaves for garnish.
• Lemon zest: Zest of 1 lemon. A little citrus zest brightens the dairy and roasted tomato flavors without making the dish tangy.

Instructions

Prep and roast the vegetables: Preheat the oven to 400°F. Wash and dry 1 pound of cherry tomatoes and spread them on a rimmed baking sheet. Trim the top of a garlic head to expose the tops of the cloves, drizzle with about 1 teaspoon of the olive oil, wrap the bulb in foil, and place it on the same sheet. Drizzle the tomatoes with the remaining olive oil and season with salt and pepper. Roast for 25 to 30 minutes until the tomatoes are blistered and the garlic is soft. You’re looking for skins starting to split and edges caramelizing; this concentration of sugars is key to the dish’s flavor. Cook the pasta: While the tomatoes roast, bring a large pot of water to a rolling boil, salt it generously, and cook 12 ounces of pasta according to the package directions for al dente. Reserve 1 cup of the starchy pasta water before draining; this will loosen and bind the sauce. Prepare roasted garlic: When the garlic is cool enough to handle, unwrap the foil and squeeze the softened cloves into a small bowl. Mash them with a fork until smooth; roasted garlic will be fragrant and buttery in texture, not harsh like raw garlic. Build the sauce: In a large skillet or sauté pan set over medium heat, combine 1 1/2 cups ricotta, 1/2 cup grated Parmesan, the mashed roasted garlic, and 1/2 cup of the reserved pasta water. Add 1/4 teaspoon red pepper flakes if using. Stir over low heat to warm the mixture and help the cheeses melt into a silky emulsion. If the mixture seems thick, add more reserved pasta water a tablespoon at a time until you reach a sauce-like consistency. Toss with pasta and finish: Add the drained pasta to the pan and toss to coat evenly. Gently fold in the roasted tomatoes so their juices mingle with the sauce without collapsing every tomato. Taste and adjust seasoning with salt, pepper, and the zest of 1 lemon. Fold in chopped basil just before serving to preserve its fresh aroma.

Storage Tips

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Allow it to cool to room temperature before sealing to avoid condensation. Reheat gently in a skillet with a splash of water or reserved pasta water to bring the sauce back to a spoonable consistency; microwave reheating tends to dry out the ricotta. Avoid freezing the prepared dish because the dairy can separate and become grainy when thawed. However, you can roast the tomatoes and garlic in advance, cool them, and freeze them in a sealed bag for up to 3 months to speed future preparations.

Ingredient Substitutions

If you need to adapt the recipe, swap regular pasta for a gluten-free variety 1:1 without affecting the sauce. For a dairy-free version, use a store-bought or homemade cashew ricotta and a vegan Parmesan substitute; the texture will be slightly different but still satisfying. If you don’t have cherry tomatoes, halve plum or grape tomatoes and roast them slightly longer to concentrate flavor. For a smokier note, add 1 teaspoon of smoked paprika to the sauce during warming.

Serving Suggestions

Serve this alongside a crisp green salad dressed with lemon vinaigrette to echo the lemon zest in the pasta. A light white wine, such as Pinot Grigio or Vermentino, pairs wonderfully. For heartier meals, offer grilled chicken or pan-seared shrimp on the side. Garnish each plate with torn basil leaves and an extra sprinkle of grated Parmesan for a bright finishing touch that adds both color and umami.

Cultural Background

This kind of simple, ingredient-forward preparation has roots in Italian home cooking where fresh, seasonal produce pairs with minimal dairy to create satisfying plates. Ricotta has long been used to add creaminess without heavy cream in several regional Italian preparations. Roasting tomatoes to concentrate their flavor is a modern home-cook adaptation that mirrors slow-cooked sugos yet requires less time and attention, blending rustic technique with contemporary convenience.

Seasonal Adaptations

In summer use peak cherry tomatoes for maximum sweetness. In cooler months, substitute oven-roasted canned San Marzano tomatoes, draining them slightly and roasting on a sheet to concentrate flavor similarly. For winter warmth, stir in a handful of sautéed baby spinach or roasted mushrooms. During berry season you can even toss in a few halved fresh figs with basil for a creative, slightly sweet version that balances the cheese.

Meal Prep Tips

Roast the tomatoes and garlic up to two days ahead and store them chilled. Make a small batch of the sauce base (ricotta, Parmesan, and mashed garlic) and keep it refrigerated, then bring everything together with freshly cooked pasta when ready to eat. Portion into shallow airtight containers for lunches; reheat in a skillet with a tablespoon or two of water to restore silkiness. Label containers with the date and use within three days for best quality.

Bringing this dish to the table is always a little celebration of simple ingredients done well. Whether for a busy weeknight or a relaxed Sunday dinner, it rewards minimal work with maximum flavor—so put on a little music, open a bottle of wine, and enjoy the warm comfort of roasted tomatoes and creamy ricotta shared with friends or family.