This roasted tomato pasta with ricotta is a bowl of creamy, tomato-filled comfort. Cherry tomatoes roast until their edges catch a little colour, then blend with ricotta, Parmesan and garlic into a silky sauce. Toss it with your favourite pasta and a sprinkle of chilli flakes, and dinner is ready.
Why you’ll love this roasted tomato pasta
The oven does most of the work here. Roasting gives the tomatoes a deeper flavour, while ricotta makes the sauce creamy without needing heavy cream. A splash of starchy pasta water brings everything together, so the sauce hugs the pasta instead of sitting at the bottom of the bowl.
Ingredient notes
- Cherry tomatoes: Halve them so they roast evenly. Let them soften and develop some lightly charred edges before taking them out.
- Ricotta: This gives the sauce its soft, creamy texture. Blend thoroughly for the smoothest result.
- Parmesan: Finely grated cheese blends more easily. Taste before adding extra salt.
- Garlic and tomato paste: Garlic adds a little bite, while tomato paste deepens the tomato flavour.
- Pasta: Use 300–400 g, depending on how saucy you like it. Long pasta works beautifully, but short shapes will also catch the sauce.
- Pasta water: Save a generous mug before draining. Add it gradually; you may not need all of it.
How to make roasted tomato pasta
1. Roast the tomatoes
Heat the oven to 225°C (435°F). Add the halved tomatoes to a roasting dish, drizzle with olive oil and roast for 30–40 minutes. Look for softened tomatoes with a little colour around the edges. While they roast, cook the pasta according to the packet and reserve some of its cooking water.
2. Blend the creamy sauce
Let the tomatoes cool slightly, then blend with the ricotta, Parmesan, peeled garlic and tomato paste. Add a splash of pasta water and blend until smooth. Follow your blender’s instructions for warm ingredients; never seal steaming-hot food in a blender that is not designed for it.
3. Toss and serve
Pour the sauce into a wide pan over low heat. Season with salt and black pepper, add the drained pasta and toss. Loosen with more pasta water a little at a time, then finish with chilli flakes. Serve while the sauce is silky and warm.
Tips for a silky sauce
Keep the heat gentle once the ricotta is in the pan. If the pasta looks dry, add another splash of pasta water rather than extra oil. The sauce will thicken as it sits, so leave it slightly looser than you want just before serving.
Serving and leftovers
A crisp green salad makes a lovely side. Refrigerate leftovers promptly in a covered container, then reheat gently with a splash of water to loosen the sauce. If you’re in the mood for another cosy pasta dinner, try my onion chilli oil pasta or cheesy ground beef cannelloni.
Roasted Tomato Pasta with Ricotta
Ingredients
Method
- Heat the oven to 225°C (435°F). Place the halved cherry tomatoes in a roasting dish with a drizzle of olive oil. Roast for 30–40 minutes until softened and lightly charred at the edges.
- Meanwhile, cook the pasta in salted water according to its package instructions. Reserve a large mug of the cooking water before draining.
- Let the tomatoes cool slightly, then blend with the ricotta, Parmesan, garlic and tomato paste. Add a splash of reserved pasta water and blend until smooth, adding more water a little at a time as needed. Follow your blender’s instructions for warm ingredients.
- Pour the sauce into a wide pan over low heat. Season with salt and pepper, add the drained pasta and toss until coated. Loosen with more pasta water if needed.
- Finish with chili flakes and serve warm.
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