Roasted Tomato and Garlic Ricotta Pasta: A Creamy Burst of Summer Flavor

There’s nothing quite like the first bite of a pasta dish that’s been kissed by the summer sun. I remember the first time I roasted tomatoes for pasta. Let’s just say, it was love at first bite. The tomatoes got a little charred, the garlic turned into something magical, and when I stirred in the ricotta, well, it was creamy heaven. But here’s a confession: I totally underestimated the power of seasoning. My first batch was bland city, population: me. Learned quickly that salt is my friend!

Now, this Roasted Tomato and Garlic Ricotta Pasta has become a staple in my kitchen. It’s the kind of dish that brings a smile to everyone’s face, especially on those long summer evenings when the last thing you want to do is slave over a hot stove. And honestly, the aroma that fills the house? It’s like bottling up sunshine and warmth.

Ingredients

When it comes to this dish, fresh is best. You know what? Even my neighbor, who grows the juiciest tomatoes, agrees. So raid your garden, hit up the local farmer’s market, or just grab the freshest you can find at the store. Here’s what you’ll need:

• 2 pints cherry tomatoes
• 6 cloves garlic, unpeeled
• 1/4 cup olive oil, plus extra for drizzling
• Kosher salt, to taste
• Black pepper, to taste
• 1/2 teaspoon red pepper flakes (optional, but recommended)
• 1 pound pasta, choose your favorite shape
• 1 cup ricotta cheese
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions

Okay, let’s turn these simple ingredients into something spectacular. And don’t worry, it’s easier than you think! (I learned this the hard way when I tried to get fancy and just ended up with a mess.)

1. Preheat your oven to 400°F (200°C). This is where the magic starts.
2. On a baking sheet, toss cherry tomatoes and garlic cloves with 1/4 cup olive oil, a generous pinch of kosher salt, and black pepper to taste. If you’re feeling spicy, sprinkle that red pepper flakes all over. Trust me, it’s a game changer!
3. Roast for 25-30 minutes, or until tomatoes are bursting and caramelized. Your kitchen will smell like an Italian grandma’s.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Save a cup of that pasta water before you drain it! (Yep, learned that one the hard way.)
5. Once the tomatoes and garlic are done, let them cool slightly, then squeeze the garlic out of its skin. It’ll be soft and spreadable. Mash it into a paste.
6. In the same pot you used for the pasta, combine the roasted garlic paste, ricotta, and a splash of pasta water. Stir it over low heat until you’ve got a creamy sauce. If it’s too thick, add more pasta water. Too thin? More ricotta! You’re the boss here.
7. Add the drained pasta and roasted tomatoes to the pot. Give it a good toss to coat everything in that creamy sauce. It should be velvety and clinging to the pasta like a dream.
8. Serve it up with a drizzle of olive oil, a sprinkle of fresh basil, and as much grated Parmesan as your heart desires.

Tips & Tricks

Now, about those ingredients… Sometimes you gotta improvise. Can’t find cherry tomatoes? Go for grape or chopped Roma tomatoes. No ricotta in the fridge? Cottage cheese can pinch-hit, just give it a whirl in the blender first to smooth it out. And if you’re out of pasta water because, I don’t know, you accidentally poured it all down the drain (yep, that was me), a splash of cream or even milk will save the day.

Oh, and another tip: If you’ve got leftovers, which is a big if, store them in an airtight container in the fridge. Honestly, it’s almost better the next day when the flavors have really melded together. Just reheat gently, and you’re good to go.

FAQ

Got questions? I’ve got answers. Here are a few common ones that might help you out:

Q: Can I make this recipe gluten-free?
A: Absolutely, just swap in your favorite gluten-free pasta and you’re all set.

Q: How long will the leftovers last?
A: In the fridge, your pasta will stay happy for about 3-4 days. Just make sure it’s properly stored.

Q: Can I use dried herbs instead of fresh?
A: You sure can, but fresh is best when it comes to flavor. If you must, use about a third of the amount since dried herbs are more potent.

In the end, it’s not just about the dish but the memories you make while cooking and the joy it brings to the table. My kids love when I let them help squish the roasted garlic out, and it’s become a silly, messy tradition we all look forward to.

So there you have it, my Roasted Tomato and Garlic Ricotta Pasta: a creamy burst of summer flavor that’s honestly as easy as it is delicious. Whether it’s a simple family dinner or you’re entertaining friends, this dish has got you covered. And remember, the best recipes aren’t just about the food—it’s about the stories you create around the table. So gather your loved ones, share a meal, and make those summer moments last.