Roasted cherry tomato and ricotta pasta — a simple, comforting dish made with roasted tomatoes, plenty of garlic, a pinch of chilli flakes for warmth, and fresh basil. The ricotta gives the sauce a light, creamy texture while the roasted tomatoes provide deep, sweet flavour. It’s quick to make and perfect for weeknights.
This recipe is family-friendly and easy to adapt. The roasted tomatoes turn jammy and slightly charred in the oven, then blend with ricotta and Parmigiano to make a silky, flavorful sauce. It’s one of those dishes the whole family can enjoy, and it’s simple enough that you can assemble it from pantry staples.
Below you’ll find ingredient notes, helpful substitutions, a step-by-step method, and tips for emulsifying the sauce so it clings to the pasta. The recipe is straightforward, and the end result is a bright, creamy pasta that feels special despite how little effort it requires.
Ingredient notes and substitutions
- Cherry tomatoes: Cherry or grape tomatoes work best for their natural sweetness and texture. If you have larger tomatoes, roughly chop and mix them in with the smaller ones.
- Garlic: Roast whole cloves with their skins on; roasting mellows the flavour so it becomes sweet and silky rather than sharp.
- Ricotta: Ricotta adds creaminess without weighing the sauce down. If you prefer, substitute mascarpone, heavy cream, or a soft tangy cheese such as stracchino.
- Chilli flakes: A small pinch adds warmth without making the dish spicy. Adjust to taste or omit entirely for a milder version.
- Pasta: Spaghetti or linguine pair beautifully with this sauce, but shorter shapes like penne or rigatoni will also work.
- Parmigiano Reggiano: Finely grated Parmigiano is recommended for its nutty, salty flavour. Pecorino Romano is a good alternative if you want a sharper taste.
My top tip!
Emulsify the sauce: After blending, the sauce will be fairly thick. Loosen it gradually with starchy pasta cooking water to create a smooth, glossy emulsion that coats the pasta.
Start by adding about 120 ml (1/2 cup) of reserved pasta water while the sauce is warming. Toss the pasta with the sauce and add more water a little at a time until the sauce is silky and clingy.
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Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to make the dish well the first time.
Roasted Cherry Tomato and Ricotta Pasta
By Emily
Equipment
- Baking tray
- Blender
Ingredients
- 450 g (1 lb) cherry tomatoes
- 3 large garlic cloves, with skins
- 1/4 teaspoon chilli flakes (optional)
- 1/4 cup (60 g) ricotta
- 1/3 cup (20 g) Parmigiano Reggiano, finely grated, plus extra for serving
- 1 small handful fresh basil, torn
- 400 g (14 oz) spaghetti or other dried pasta
- Olive oil
- Salt and pepper
Instructions
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Preheat the oven to 180°C (350°F) fan or 200°C (400°F) static.
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Halve the cherry tomatoes and spread them on a baking tray, cut side up. Add the garlic cloves with their skins on and drizzle with 2–3 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper and the chilli flakes if using.
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Roast in the oven for about 25 minutes, or until the tomatoes are soft, jammy and slightly charred at the edges.
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Bring a large pot of salted water to a boil.
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When the tomatoes are done, transfer them to a blender. Squeeze the skins off the roasted garlic into the blender, then add the ricotta and grated Parmigiano Reggiano.
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Blend until smooth. Taste and adjust seasoning with salt and pepper. Pour the sauce into a pan and stir in a small handful of torn basil leaves.
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Cook the pasta until al dente. While the pasta cooks, gently warm the sauce on low heat and add about 1/4 cup (60 ml) of reserved pasta water to loosen it. Continue to add starchy pasta water a little at a time until the sauce reaches a silky consistency. I usually add a total of about 1/2 cup (120 ml) before combining with the pasta, then a splash more if needed.
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Drain the pasta, reserving some cooking water. Add the pasta to the sauce and toss thoroughly until the sauce is evenly distributed and glossy. Add more reserved pasta water if necessary to achieve a smooth, emulsified finish.
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Serve immediately in bowls and finish with extra grated Parmigiano and a few basil leaves if you like.
Notes
- Prep in advance: You can make the sauce up to 2–3 days ahead and keep it refrigerated. Reheat on the stove and loosen with reserved pasta water when ready to serve.
- Freezing: This sauce is not recommended for freezing; the texture changes after thawing.
Helpful Info for All Recipes
- Extra virgin olive oil is used throughout unless otherwise noted.
- All vegetables are assumed to be medium-sized unless specified.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is calculated automatically and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.