Roasted Tomato and Ricotta Pasta
September 6, 2025 • Easy Entrees, Pasta & Pizza
You most likely took one look at the photo and wondered what’s so special about this pasta? Don’t be fooled by the mild appearance, this sauce is fabulous and simple to make!
You simply roast some tomatoes with aromatics, then blend them together with ricotta and basil for a creamy, flavorful, yet still light sauce. Buon appetito!
Roasted Tomato and Ricotta Pasta
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Entree
Serves: 4
Ingredients
- 2 cups cherry tomatoes, halved
- ¼ cup roughly chopped onion
- 2 garlic cloves, roughly chopped
- Extra virgin olive oil
- Handful of basil leaves
- 1 cup ricotta cheese
- Salt and pepper
- 8 ounces pasta, cooked and drained
- ½ cup pine nuts
- Parmigiano Reggiano, for serving
Instructions
- Spread the tomatoes, onion, and garlic out on a small baking sheet and drizzle with extra virgin olive oil. Roast at 375 degrees until the tomatoes are blistered and soft, about 10 minutes. Remove from the oven and let cool slightly.
- Combine the tomato mixture with the basil and ricotta in a food processor and pulse until blended. Season with salt and pepper to taste.
- Toss the sauce with the cooked pasta and pine nuts, then serve with Parmigiano Reggiano cheese.
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