Name: Pasta with Ricotta and Roasted Tomatoes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 basket (about 25) cherry tomatoes, halved; 3 cloves garlic, slivered; 1 tablespoon olive oil, plus extra for drizzling; Salt and freshly ground black pepper, to taste; 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

Jump to Recipe

If you are craving a dish that bursts with vibrant flavors yet feels comforting like a warm hug, then this Pasta with Ricotta and Roasted Tomatoes is exactly what you need in your kitchen rotation. This dish brings together the creamy, dreamy softness of ricotta cheese with the sweet, caramelized charm of oven-roasted cherry tomatoes. It’s a simple recipe that makes you feel like you’ve just stepped into an Italian trattoria, with every forkful delivering a perfect balance of fresh herbs, toasted pine nuts, and salty Pecorino. What’s truly wonderful about this Pasta with Ricotta and Roasted Tomatoes is how effortlessly it transforms humble ingredients into a lush, satisfying meal everyone will love.

Pasta with Ricotta and Roasted Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple yet high-quality ingredients is the secret to nailing this dish. Each element plays a distinct role—from the juicy cherry tomatoes that add natural sweetness and acidity, to the velvety ricotta that brings richness and body to the sauce. Here’s what you’ll want to have ready:

Cherry tomatoes (about 25, halved): Choose ripe and firm tomatoes for the best roasting results.
Garlic cloves (3, slivered): Fresh garlic enhances the savory depth of the roasted tomatoes.
Olive oil (1 tablespoon plus extra for drizzling): Use good-quality extra virgin olive oil for a fruity, peppery kick.
Salt and freshly ground black pepper: Essential to heighten all the natural flavors.
Penne pasta (1 pound): This ridged pasta holds the creamy sauce wonderfully.
Reserved pasta water: This starchy water helps create a silky sauce that clings to every noodle.
Ricotta cheese (3/4 cup): Look for fresh ricotta with a light texture for creaminess without heaviness.
Pine nuts (1/4 cup, toasted): Adds a delicate crunch and a buttery nuttiness.
Pecorino cheese (1/4 cup, grated): Offers a sharp, salty contrast to the richness of ricotta.
Fresh basil (1/4 cup, chopped): Fragrant and bright, this herb ties the whole dish together beautifully.

How to Make Pasta with Ricotta and Roasted Tomatoes

Step 1: Roast the Tomatoes and Garlic

Start by preheating your oven to 350 degrees Fahrenheit. Toss the halved cherry tomatoes and slivered garlic in a glass baking dish with a tablespoon of olive oil, salt, and freshly ground pepper. The roasting process slowly caramelizes the tomatoes, intensifying their natural sweetness while mellowing the garlic into a subtle, fragrant undertone. Pop them in the oven and roast for about 35 to 40 minutes, making sure to stir occasionally so everything cooks evenly and nothing sticks. Once tender and bubbling, your roasted tomatoes will be the heart and soul of this dish.

Step 2: Cook the Pasta

While your tomatoes roast, bring a large pot of salted water to a boil. Toss in the penne pasta and cook it just until ‘al dente,’ meaning it should still have a slight bite to it but be tender enough to swallow comfortably. Don’t forget to reserve about one cup of the pasta cooking water before draining — this starchy liquid is crucial to help the ricotta blend seamlessly into a luscious sauce.

Step 3: Mix Ricotta with the Pasta

Return the drained pasta to its pot while still warm. Add the ricotta cheese and begin stirring it into the pasta gently. The warmth of the noodles softens the ricotta and creates a creamy base. Slowly incorporate about a quarter cup of the reserved pasta water, stirring as you go. This step loosens the ricotta slightly, turning everything silky without making the sauce too watery. Add more pasta water if needed to reach that perfect creamy consistency.

Step 4: Combine with Roasted Tomatoes, Pine Nuts, and Basil

Now for the exciting assembly. Fold in the roasted tomatoes along with their fragrant juices, then add the toasted pine nuts for a welcome crunch. Sprinkle the grated Pecorino cheese and chopped fresh basil over the pasta, stirring gently to distribute those bold, herbaceous, and salty notes throughout the dish. This combination is what truly brings the Pasta with Ricotta and Roasted Tomatoes alive with layers of flavor.

Step 5: Serve and Enjoy Immediately

Transfer the pasta to a warmed serving bowl to keep everything cozy. Drizzle a little extra virgin olive oil on top for a final touch of silkiness and a beautiful glossy finish. Serve right away so you can savor the dish at its creamiest and freshest. Buon Appetito!

How to Serve Pasta with Ricotta and Roasted Tomatoes

Garnishes

Elevate this dish effortlessly with simple garnishes like additional chopped basil leaves or a few shavings of Pecorino for an inviting presentation. If you love a bit of texture, sprinkle extra toasted pine nuts on top right before serving. A scatter of freshly cracked black pepper also wakes up the flavors beautifully.

Side Dishes

This Pasta with Ricotta and Roasted Tomatoes pairs wonderfully with bright green salads dressed with lemon vinaigrette or a crisp arugula salad to add a peppery bite. For heartier meals, roasted asparagus or grilled zucchini complement the creamy pasta without overpowering it.

Creative Ways to Present

For a crowd-pleasing approach, serve this pasta family-style in a large rustic bowl, inviting everyone to dig in. Alternatively, you can plate individual portions topped with a basil sprig and a drizzle of olive oil for an elegant dinner. Adding a side of crusty garlic bread also makes the meal feel extra special and perfect for sharing.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of this Pasta with Ricotta and Roasted Tomatoes, store them in an airtight container in the refrigerator. The flavors tend to marry even better after a day, but the pasta is best enjoyed within 2 days to keep the ricotta creamy and fresh.

Freezing

Since ricotta can become grainy after freezing and thawing, it’s usually best to avoid freezing this dish if you want to preserve its silky texture. However, if needed, you can freeze portions in a sealed container for up to one month. Thaw gently in the refrigerator before reheating.

Reheating

Reheat leftover pasta gently on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce as it warms. Avoid microwaving aggressively, which can dry out the ricotta or make it separate. This careful reheating keeps your Pasta with Ricotta and Roasted Tomatoes creamy and delicious.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While penne is perfect for holding the sauce in its ridges and tubes, you can substitute with rigatoni, fusilli, or even spaghetti. Just make sure to cook it al dente to maintain good texture.

Is it possible to use store-bought tomato sauce instead of roasting fresh tomatoes?

While store-bought sauce is convenient, roasting fresh cherry tomatoes gives you a depth of flavor and a slight caramelized sweetness you won’t get otherwise. It’s worth the extra time for that homemade taste.

Can I substitute pine nuts with other nuts or seeds?

Yes! Toasted walnuts, almonds, or even sunflower seeds can provide a lovely crunch and complement the dish nicely if pine nuts are unavailable or costly.

How do I prevent ricotta from becoming grainy when mixing with pasta?

The key is to mix the ricotta into the warm pasta gradually, adding reserved pasta water little by little. This gentle stirring and liquid helps create a creamy texture rather than a curdled one.

Can I make this dish vegan or dairy-free?

You can swap ricotta with a plant-based alternative or whipped tofu, and choose a vegan hard cheese substitute for Pecorino. The roasted tomatoes and pine nuts still shine beautifully on their own.

Final Thoughts

Pasta with Ricotta and Roasted Tomatoes is one of those magical dishes that feels both indulgent and effortlessly fresh. It’s perfect for weeknight dinners when you want something homey but special, or for impressing friends without spending hours in the kitchen. I encourage you to try this recipe and experience how simple ingredients can come together to create something truly memorable and delicious. Your taste buds will thank you!

Pasta with Ricotta and Roasted Tomatoes Recipe

★★★★★

5.1 from 15 reviews

Author: Charlotte
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting and flavorful pasta dish featuring al dente penne tossed with creamy ricotta cheese, sweet roasted cherry tomatoes, toasted pine nuts, and fresh basil, finished with a drizzle of extra virgin olive oil and grated Pecorino cheese.

Instructions

Roast the Tomatoes: Preheat your oven to 350°F (175°C). In a large glass baking dish, combine the halved cherry tomatoes, slivered garlic, and 1 tablespoon of olive oil. Season generously with salt and freshly ground black pepper. Roast in the oven for 35-40 minutes, stirring occasionally, until the tomatoes are tender and slightly caramelized. Remove from oven and set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking liquid for the sauce.
Make the Sauce: Return the drained pasta to the pot. Add the ricotta cheese and stir well to coat the pasta completely. Gradually stir in about 1/4 cup of the reserved pasta water, adding more as needed, to create a creamy sauce that lightly coats the penne.
Combine Ingredients: Fold the roasted tomato mixture and toasted pine nuts into the pasta and ricotta mixture. Then stir in the grated Pecorino cheese and the chopped fresh basil to evenly distribute flavors.
Serve: Transfer the pasta to a warm serving bowl. Drizzle with extra virgin olive oil on top for added richness. Serve immediately for the best flavor and texture. Buon Appetito!

Notes

To toast pine nuts, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2-3 minutes.
Use a high-quality ricotta for creamier texture and better flavor.
Reserve pasta water carefully as it contains starch that helps create the sauce’s creamy consistency.
Fresh basil should be added last to preserve its bright flavor and color.
If pine nuts are unavailable, chopped walnuts or almonds can be used as an alternative.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting, Boiling, Tossing
Cuisine: Italian