Roasted cherry tomato and ricotta pasta is a quick, family-friendly dish made with blistered cherry tomatoes, mellow roasted garlic, a pinch of chilli flakes and fresh basil. The sauce is creamy from ricotta and Parmigiano Reggiano but light enough for everyday meals, and it comes together with minimal effort—perfect for weeknights.
This recipe is reliably loved by kids and adults alike—simple, comforting and satisfying. Roast the tomatoes until they become jammy and slightly charred, then blend them with ricotta and Parmigiano to create a smooth, flavourful sauce. Emulsifying the sauce with reserved pasta water gives it a glossy, silky texture that clings to spaghetti or linguine.
Ingredient notes and substitutions
- Cherry tomatoes: Cherry or grape tomatoes are ideal for their concentrated sweetness. You can also mix in a few larger ripe tomatoes, roughly chopped, if that’s what you have.
- Garlic: Use three large cloves with skins for roasting; the skins help protect the garlic while it softens and sweetens in the oven. Remove the skins before blending.
- Ricotta: Ricotta gives a light creaminess. If unavailable, try mascarpone, heavy cream or a soft cheese like stracchino for a slightly different texture and tang.
- Chilli flakes (optional): A small pinch (about 1/4 teaspoon) adds warmth without making the dish spicy. Omit or increase to taste, or roast a fresh red chilli with the tomatoes for a fresher heat.
- Pasta: Spaghetti or linguine work best to carry the sauce, but short shapes such as penne or rigatoni will also be delicious.
- Parmigiano Reggiano: Finely grated Parmigiano adds salty umami; Pecorino Romano can be used as an alternative.
My top tip!
Emulsify the sauce: After blending the roasted tomatoes and ricotta the mixture will be fairly thick. Loosen it with reserved pasta water and stir until the sauce becomes smooth and glossy. Start with about 120ml (1/2 cup) of pasta water while the pasta cooks, then add more as needed when combining the pasta and sauce.
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Step By Step Photos Above
Step-by-step photos are available with this recipe to guide you through roasting, blending and emulsifying the sauce.
Roasted Cherry Tomato and Ricotta Pasta
By Emily
15 mins
35 mins
50 mins
4 servings
Creamy roasted tomato and ricotta pasta with chilli flakes, roasted garlic and fresh basil — delicious and super easy.
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
- Preheat the oven to 180℃/350℉ fan or 200℃/400℉ static.
- Cut the cherry tomatoes in half and arrange them cut-side up on a baking tray. Add the whole garlic cloves (skins on) and drizzle with 2–3 tablespoons of olive oil. Sprinkle over the chilli flakes if using, then season with a generous pinch of salt and black pepper.
- Roast for about 25 minutes, until the tomatoes are soft, jammy and starting to char around the edges.
- While the tomatoes roast, bring a large pot of water to a rolling boil and salt it well for the pasta.
- When the tomatoes are done, transfer them to a blender. Squeeze the garlic from its skins into the blender, then add the ricotta and grated Parmigiano Reggiano. Blend until smooth. Taste and adjust seasoning with salt and pepper.
- Return the blended sauce to a pan on low heat and stir in a small handful of torn basil leaves.
- Add the pasta to the boiling water and cook until al dente according to package instructions. Reserve about 120–180ml (1/2–3/4 cup) of the starchy pasta cooking water before draining.
- Loosen the sauce with reserved pasta water: start with around 1/4 cup (60ml) and stir to combine, then add more as needed to reach a smooth, glossy consistency. Aim for a sauce that coats the pasta without being watery.
- Transfer the drained pasta into the pan with the sauce and toss thoroughly. Add extra pasta water a splash at a time until the sauce emulsifies and clings to the noodles.
- Serve immediately in bowls topped with additional Parmigiano and a few basil leaves.
Notes
- Prep in advance: The sauce can be prepared up to 2–3 days ahead and kept refrigerated. Reheat gently on the stove and loosen with pasta water when ready to serve.
- Freezing: Freezing is not recommended as the texture of the sauce and ricotta may change after thawing.
Helpful Info for All Recipes
- Extra virgin olive oil is used throughout unless otherwise stated.
- When using canned tomatoes, choose high-quality brands for better flavour and consistency.
- Vegetable sizes referenced are typically medium unless noted.
- Recipes are developed and tested using a fan (convection) oven.
- Nutrition details are calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and is an estimate.