Roasted Tomato and Ricotta Rigatoni
Slow-roasted cherry tomatoes collapse into a sweet, jammy sauce that clings to rigatoni, finished with dollops of creamy ricotta and torn basil.
Rigatoni is the perfect partner for this sauce: its ridges and hollow centre trap every bit of the roasted tomato goodness. A generous spoonful of ricotta stirred through at the end adds a creamy, tangy richness that balances the bright tomatoes beautifully.
This is a weeknight-friendly dinner that feels special enough for guests. Serve it with a simple green salad and some crusty bread to mop up any leftovers.
Ingredients
- 500g cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 350g rigatoni
- 250g fresh ricotta
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, torn
- Extra olive oil, for drizzling
Instructions
- Preheat the oven to 180°C (350°F).
- In a large baking dish, toss the halved cherry tomatoes with the sliced garlic, olive oil, salt, black pepper, and red pepper flakes (if using). Arrange them in a single layer, cut-side up.
- Roast for 30-35 minutes, until the tomatoes are soft, wrinkled, and starting to caramelise at the edges. They should be jammy but still hold their shape.
- While the tomatoes roast, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Remove the roasted tomatoes from the oven. Add the drained pasta directly to the baking dish and toss well, gently crushing some of the tomatoes with the back of a spoon to create a sauce. Add a splash of reserved pasta water if needed to loosen.
- Stir in the grated Parmesan and most of the torn basil, reserving a little for garnish.
- Divide the pasta among bowls. Dollop with ricotta, drizzle with a little olive oil, and scatter over the remaining basil. Serve immediately.
Cook’s tips
- Roast the tomatoes until they are just beginning to char at the edges for the deepest flavour.
- Reserve some pasta water to adjust the sauce consistency; it helps the sauce cling to the rigatoni.
- Use good-quality ricotta for the best creamy texture.
Substitutions
- Swap ricotta with cottage cheese or vegan ricotta for a dairy-free option.
- Use penne or ziti if you don't have rigatoni.
- Add a handful of spinach or rocket when tossing the pasta for extra greens.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil.
Frequently asked questions
Can I use canned tomatoes instead of fresh?
Fresh cherry tomatoes are key to this recipe's jammy texture. Canned tomatoes would make the sauce too watery. If you must substitute, drain a can of whole peeled tomatoes and roast them similarly, but the result will differ.
Is this dish vegetarian?
Yes, as long as you use vegetarian Parmesan (some brands contain animal rennet). Check the label or use a vegetarian hard cheese.
How do I prevent the ricotta from curdling?
Ricotta is added at the end, off the heat, so it won't curdle. Just dollop it on top and let the residual warmth soften it slightly.
Can I make this ahead?
You can roast the tomatoes up to 2 days ahead and store them in the fridge. Reheat gently before tossing with freshly cooked pasta.
