There’s something magical about spring evenings filled with sunlight, laughter, and the comforting aroma of roasted tomato ricotta pasta. This recipe blends the burst of juicy roasted tomatoes with the creaminess of fresh ricotta and the subtle crunch of pine nuts. It’s rustic Italian cooking at its best — simple ingredients, minimal effort, and an incredible reward for the senses. Today, we’ll dive into how to make this irresistible pasta dish, with tips to perfect every creamy, tangy, and aromatic bite.
The Story Behind Roasted Tomato Ricotta Pasta
A Love Letter to Simplicity and Spring
There’s a certain joy that comes with cooking roasted tomato ricotta pasta in the heart of spring. My garden is alive — roses bloom in fiery hues, and the tomato vines stretch toward the sun. I still remember the first time I made this dish, the kitchen filled with laughter, the smell of garlic roasting with tomatoes filling the air. A bottle of Rosso di Montalcino breathing on the counter. Simple meals like this remind me that real cooking is about connection — to the season, to the ingredients, and to the people who share your table.
Why This Pasta Works Every Time
The beauty of this roasted tomato ricotta pasta lies in its balance. Sweet roasted cherry tomatoes meet creamy ricotta, while toasted pine nuts bring a satisfying crunch. Pecorino cheese and basil add just the right salt and brightness. It’s not heavy, not fussy, but perfectly indulgent. Whether served with a glass of red wine or enjoyed alone on a quiet night, this dish captures the essence of effortless Italian comfort.
Print
Roasted Tomato Ricotta Pasta
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, flavorful roasted tomato ricotta pasta featuring sweet roasted cherry tomatoes, velvety ricotta, toasted pine nuts, and fresh basil. A simple, rustic Italian meal that’s light, aromatic, and satisfying.
Ingredients
1 basket cherry tomatoes (about 25, halved)
3 cloves garlic, slivered
1 tablespoon olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 pound penne pasta
Reserved pasta water (about 1 cup)
3/4 cup ricotta cheese
1/4 cup pine nuts, toasted
1/4 cup grated Pecorino cheese
1/4 cup fresh basil, chopped
Instructions
-
Preheat oven to 350°F (175°C). In a glass baking dish, mix cherry tomatoes, garlic, and olive oil. Sprinkle with salt and black pepper. Roast for 35–40 minutes, stirring occasionally, until the tomatoes are soft and caramelized.
-
In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain.
-
Return pasta to the pot. Add ricotta and 1/4 cup of the reserved pasta water, stirring to form a creamy sauce. Add more water if needed.
-
Stir in roasted tomatoes, pine nuts, Pecorino cheese, and basil until well combined.
-
Transfer to a warmed bowl, drizzle with extra virgin olive oil, and serve immediately.
Notes
Use fresh ricotta for best flavor and creaminess.
Toast pine nuts gently to avoid burning.
Reserve extra pasta water to adjust sauce consistency.
Pair with a glass of Rosso di Montalcino or Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg
Ingredients and Preparation for Roasted Tomato Ricotta Pasta
Gather Fresh, Quality Ingredients
For the best roasted tomato ricotta pasta, use ripe cherry tomatoes and full-fat ricotta. The sweetness of the tomatoes intensifies in the oven, blending beautifully with creamy cheese. You’ll need:
-
1 basket cherry tomatoes (about 25, halved)
-
3 cloves garlic, slivered
-
1 tablespoon olive oil (plus more for drizzling)
-
Salt and freshly ground black pepper
-
1-pound penne
-
3/4 cup ricotta cheese
-
1/4 cup pine nuts, toasted
-
1/4 cup grated Pecorino cheese
-
1/4 cup fresh basil, chopped
Equipment Checklist
To make this roasted tomato ricotta pasta smooth and easy:
-
1 glass baking dish for roasting
-
1 large pot for boiling pasta
-
Wooden spoon and tongs for mixing
-
A serving bowl to present your pasta beautifully
Having everything ready before you start ensures the process stays relaxed and enjoyable — just like the meal itself.
Step-by-Step Cooking Method
Step 1: Roast the Tomatoes to Perfection
Preheat your oven to 350°F (175°C). In a glass baking dish, toss the cherry tomatoes with slivered garlic and olive oil. Sprinkle with salt and black pepper. Roast them for 35–40 minutes, stirring occasionally, until they’re soft and caramelized. The garlic will mellow, and the tomatoes will release their sweet, tangy juices — the heart of your pasta sauce.
Step 2: Cook the Pasta Just Right
In a large pot of salted water, cook your penne until it’s al dente — tender but with a gentle bite. Reserve about a cup of the pasta water before draining. This starchy water will help your sauce cling perfectly to every piece of pasta later.
Bringing It All Together
Step 3: Create the Creamy Ricotta Base
Return the drained pasta to the pot while it’s still warm. Stir in the ricotta cheese and about 1/4 cup of reserved pasta water. Stir until creamy, adjusting the water as needed. The mixture should coat the pasta evenly — creamy but not watery. This forms the luxurious base of your roasted tomato ricotta pasta.
Step 4: Combine and Serve
Add the roasted tomato mixture, toasted pine nuts, grated Pecorino, and chopped basil. Toss everything gently so every piece of pasta is coated in flavor. Transfer to a warmed serving bowl, drizzle with a bit of extra virgin olive oil, and serve immediately. Each bite delivers a contrast of textures — creamy, nutty, and slightly tangy with a burst of roasted tomato sweetness.
Tips, Serving Ideas, and Variations
Chef’s Tips for Perfect Roasted Tomato Ricotta Pasta
-
Use high-quality ricotta. Fresh ricotta from a local dairy has a richer flavor than pre-packaged options.
-
Roast low and slow. The slower roasting process helps the tomatoes caramelize naturally without burning the garlic.
-
Toast pine nuts carefully. They burn quickly, so toast them in a dry skillet over medium heat until golden.
-
Reserve extra pasta water. It’s liquid gold that can transform a dry pasta into a silky, cohesive dish.
Variations and Pairings
-
Add spinach or arugula for a fresh, peppery bite.
-
Swap Pecorino for Parmesan if you prefer a milder flavor.
-
Try whole-grain pasta for a heartier texture.
-
Pair with a glass of Rosso di Montalcino or a crisp Pinot Grigio for a restaurant-worthy dinner.
This recipe makes four servings, perfect for a cozy dinner with friends or a light Sunday lunch on the patio.
FAQ Section
1. Can I make roasted tomato ricotta pasta ahead of time?
Yes, but for the best texture, prepare the sauce and pasta separately. Reheat the pasta gently with a splash of water before combining.
2. What type of pasta works best?
Penne or rigatoni hold the creamy sauce beautifully, but spaghetti or fettuccine also work well.
3. Can I substitute ricotta with another cheese?
Yes. Mascarpone or goat cheese can replace ricotta for a tangier flavor.
4. How do I make this dish vegan?
Use vegan ricotta and omit the Pecorino. The roasted tomatoes and pine nuts will still deliver rich, satisfying flavor.
Conclusion
Roasted tomato ricotta pasta proves that simplicity can be extraordinary. Each ingredient shines — the sweetness of roasted tomatoes, the velvety texture of ricotta, and the nutty crunch of pine nuts. It’s the kind of dish that turns any evening into an Italian celebration. Whether shared with loved ones or enjoyed solo, this pasta is a reminder that the best meals are often the simplest ones.
Discover more delicious recipes by following me on Facebook and Pinterest.