Creamy Roasted Tomato and Garlic Ricotta Pasta
Creamy roasted tomato and garlic ricotta pasta that tastes like Sunday on a Tuesday — ready in 45 minutes with just 15 minutes of hands-on work.
Equipment
- Sheet Pan
- Large Pot
- Large Skillet or Dutch Oven
- Wooden Spoon or Potato Masher
- Knife
- Cutting Board
Ingredients
- 2 lbs Roma or Campari tomatoes, halved
- 6-8 cloves garlic, smashed
- 1 1/2 cups whole milk ricotta
- 12 oz pappardelle, fettuccine, or other wide noodle
- 1 handful fresh basil, torn
- 1 pinch red pepper flakes (optional)
- Good olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the tomatoes and smash the garlic cloves.
- Arrange the halved tomatoes cut-side up on a sheet pan. Tuck the smashed garlic cloves between them. Drizzle generously with olive oil and season with salt, pepper, and a pinch of red pepper flakes. Roast for 30-35 minutes, until the tomatoes are wrinkled and caramelized at the edges and the garlic is soft.
- While the tomatoes roast, bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of the pasta water before draining.
- Transfer the roasted tomatoes and garlic to a large skillet or Dutch oven. Use a fork or potato masher to smash them into a chunky sauce. Add a splash of the reserved pasta water (about 1/4 cup) if it looks dry.
- Add the drained pasta to the skillet with the smashed tomatoes. Toss well to coat, using tongs to lift and turn the pasta. If it seems dry, add another splash of pasta water. Cook over low heat for 1-2 minutes, allowing the pasta to absorb the flavors.
- Remove the skillet from the heat. Let it rest for 30 seconds. Dollop the ricotta over the pasta and fold it in gently with a spatula or wooden spoon. The residual heat will melt it into a creamy sauce.
- Taste and adjust salt. Serve immediately topped with torn basil, an extra dollop of fresh ricotta, a pinch of red pepper flakes, and a generous drizzle of good olive oil.
Notes
Things I Wish I Had Known the First Time:
1. Save more pasta water than you think you need. That starchy water helps the sauce cling to the pasta. Reserve a full cup.
2. Do not skip the finishing oil. A drizzle of really good extra-virgin olive oil at the end adds a fresh, peppery note that balances the sweetness.
3. If your garlic cloves are very large or sharp, roast them whole inside the papery skin to tame bitterness.
4. Even if the ricotta gets a little grainy, it's still delicious. A splash of cold milk or cream can sometimes bring it back. Storage: Store in an airtight container in the fridge for up to 4 days. Add a splash of milk or pasta water when reheating. The roasted tomato and garlic base freezes beautifully for up to 3 months.
1. Save more pasta water than you think you need. That starchy water helps the sauce cling to the pasta. Reserve a full cup.
2. Do not skip the finishing oil. A drizzle of really good extra-virgin olive oil at the end adds a fresh, peppery note that balances the sweetness.
3. If your garlic cloves are very large or sharp, roast them whole inside the papery skin to tame bitterness.
4. Even if the ricotta gets a little grainy, it's still delicious. A splash of cold milk or cream can sometimes bring it back. Storage: Store in an airtight container in the fridge for up to 4 days. Add a splash of milk or pasta water when reheating. The roasted tomato and garlic base freezes beautifully for up to 3 months.