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Pasta With Roasted Cherry Tomatoes and Ricotta – Simple, Bright, and Comforting

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (penne, rigatoni, fusilli, spaghetti, or bucatini)
  • 1.5 to 2 pints cherry or grape tomatoes, halved if large
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 3–4 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • Kosher salt and freshly ground black pepper
  • 1 cup whole-milk ricotta
  • 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
  • 1 small lemon, zested and juiced
  • Fresh basil, torn or chopped (a small handful)
  • Reserved pasta water (about 1 cup)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a rimmed sheet pan for easy cleanup.
  2. Roast the tomatoes: Toss tomatoes with olive oil, garlic, red pepper flakes, salt, and pepper. Spread in a single layer and roast 15–20 minutes, until blistered and juicy.
  3. Boil the pasta: While tomatoes roast, cook pasta in well-salted water until al dente. Reserve 1 cup of the starchy water before draining.
  4. Build the sauce base: Transfer roasted tomatoes and their juices to a large skillet or the pasta pot. Add a splash of pasta water to loosen and lightly mash some tomatoes to release more juices.
  5. Make it creamy: Off the heat, stir in ricotta, Parmesan, lemon zest, and 1–2 teaspoons lemon juice. Add a drizzle of olive oil. Season with salt and pepper.
  6. Toss with pasta: Add drained pasta to the sauce. Toss over low heat, adding pasta water a little at a time until glossy and silky. You want the sauce to cling, not pool.
  7. Finish: Fold in basil. Taste and adjust salt, pepper, and lemon. Add more Parmesan if you like.
  8. Serve: Plate with extra cheese, a thread of olive oil, and a few basil leaves on top.