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Creamy Roasted Cherry Tomato Pasta with Whipped Ricotta

creamy roasted cherry tomato pasta - featured image
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A comforting and fresh pasta dish featuring sweet roasted cherry tomatoes and airy whipped ricotta, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 1 pint (about 300g) cherry tomatoes, halved
  • 3 cloves garlic, peeled and smashed
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano or fresh thyme (optional)
  • 1 cup (250g) whole milk ricotta cheese, drained if very watery
  • 1 tablespoon extra virgin olive oil
  • Zest of 1 lemon
  • A pinch of salt
  • 8 ounces (225g) pasta of choice (spaghetti, penne, or orecchiette)
  • Fresh basil leaves, torn (for garnish)
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. In a mixing bowl, combine the halved cherry tomatoes, smashed garlic cloves, 2 tablespoons olive oil, dried oregano or thyme (if using), and a good pinch of salt and pepper. Mix gently so tomatoes are coated but not crushed.
  3. Spread the tomatoes and garlic evenly on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until tomatoes are soft, slightly shriveled, and caramelized around the edges.
  4. While the tomatoes roast, bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Reserve ½ cup (120ml) of pasta cooking water before draining.
  5. In a bowl, combine the ricotta, 1 tablespoon olive oil, lemon zest, and a pinch of salt. Using a hand mixer or stand mixer, whip for about 1-2 minutes until airy and creamy.
  6. Return the drained pasta to the pot or a large serving bowl. Add the roasted tomatoes and garlic (squeeze the garlic out of its skins for a mellow, spreadable burst) and gently toss together. Add reserved pasta water a few tablespoons at a time if the mixture seems dry, creating a silky sauce that clings to the noodles.
  7. Divide the pasta among bowls and dollop generous spoonfuls of whipped ricotta on top. Scatter torn fresh basil and grated Parmesan over everything. Drizzle with good olive oil before serving.

Notes

If ricotta is too thick to whip easily, stir in a teaspoon of warm water or milk to loosen it. Do not overcrowd the pan when roasting tomatoes to avoid steaming. Save some pasta water to loosen the sauce if needed. Whipping ricotta creates a light, creamy texture that contrasts nicely with roasted tomatoes. Leftovers keep well in the fridge for up to 2 days and reheat best with a splash of water or broth.

Nutrition

Keywords: cherry tomato pasta, whipped ricotta, roasted tomatoes, easy pasta recipe, creamy pasta, weeknight dinner, vegetarian pasta

Find it online: https://yumnode.com/creamy-roasted-cherry-tomato-pasta-with-whipped-ricotta-easy-recipe/