Creamy ricotta pasta tossed with oven-roasted cherry tomatoes and mellow roasted garlic—rich, comforting, and ready in under 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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12 oz cherry tomatoes
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6 cloves garlic (unpeeled)
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3 tablespoons olive oil
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Salt and pepper to taste
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1 cup ricotta cheese (whole milk preferred)
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12 oz short pasta (rigatoni, fusilli, etc.)
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¼ cup reserved pasta water (as needed)
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Fresh basil or thyme, for garnish
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Optional: Lemon zest, grated Parmesan
Instructions
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Preheat oven to 400°F (200°C). Toss tomatoes and garlic with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes.
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Boil pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
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In a bowl, whisk ricotta with 1 tablespoon olive oil, mashed roasted garlic, salt, pepper, and optional lemon zest.
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Combine pasta, ricotta mixture, roasted tomatoes (with juices), and enough pasta water to create a creamy sauce.
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Stir gently until smooth. Garnish with fresh herbs and cheese if desired.