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Roasted Tomato Pasta

Roasted Tomato Pasta

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This roasted tomato pasta is a cozy, flavor-packed dish that combines sweet blistered tomatoes, creamy ricotta, garlic, and fresh herbs for a simple yet indulgent meal.

Ingredients

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  • 2 pints cherry tomatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 12 ounces spaghetti
  • 1 cup ricotta cheese
  • 1/4 cup fresh basil or parsley, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1/2 cup reserved pasta water

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Toss cherry tomatoes and minced garlic with olive oil, salt, and pepper. Spread on the baking sheet.
  3. Roast for 20–25 minutes, until tomatoes are blistered and slightly caramelized.
  4. Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
  5. In a large bowl, combine the roasted tomatoes and cooked pasta with a splash of pasta water.
  6. Toss gently to coat the pasta, adding more pasta water as needed for consistency.
  7. Gently swirl in ricotta cheese, add fresh herbs, and sprinkle with red pepper flakes.
  8. Serve warm and enjoy.

Notes

  • Use ripe cherry tomatoes for the sweetest flavor.
  • Whole-milk ricotta creates a richer, creamier texture.
  • Don’t skip salting your pasta water—it boosts flavor.