Roasted Tomato Garlic Ricotta Pasta Recipe for Two – Perfect Valentine’s Day Dinner

Name: Roasted Tomato Garlic Ricotta Pasta Recipe for Two
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pint cherry or grape tomatoes (about 10 oz); 1 small head garlic (about 8 cloves); 2 tablespoons olive oil; Salt and pepper, to taste; 6 oz fusilli pasta (or penne, rigatoni, spaghetti, or gluten-free pasta); 1/2 cup ricotta cheese (full-fat preferred); 1/4 cup grated Parmesan cheese; 1/2 teaspoon lemon zest (zest of half a lemon); Fresh basil or parsley, for garnish (optional); Red pepper flakes, for garnish (optional)

Posted on December 20, 2025

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I’m going to be honest with you: I used to think Valentine’s Day dinners were a little overrated. All those crowded restaurants and overpriced prix-fixe menus? Not my style. But then, one February, I found myself staring at a pint of cherry tomatoes and a head of garlic on my counter, and thought: why not make something cozy and special at home? Enter this roasted tomato and garlic ricotta pasta—a dish that single-handedly turned me into a Valentine’s Day enthusiast.

Imagine the kind of meal where the sauce is creamy, tangy, and garlicky but not heavy. The kind that feels fancy enough for a date night (even if your date is just yourself), but is so easy you could make it with a glass of wine in hand. The first time I made this roasted tomato garlic ricotta pasta, my husband actually put his phone down at dinner—if that’s not romance, I don’t know what is.

There’s something about the way roasted tomatoes burst and caramelize, the garlic gets sweet and mellow, and all of it swirls into ricotta to make a sauce that hugs every strand of pasta. Trust me, you’ll want to lick the bowl. And yes, this recipe is tailored for two—so you can avoid leftovers (unless you want them) and focus on making the evening feel just a little bit extra.

Why You’ll Love This Roasted Tomato Garlic Ricotta Pasta

Okay, here’s the thing—this pasta has completely ruined bland Valentine’s Day meals for me. If you want a dinner that feels special without a ton of fuss, let me break down why this one’s a keeper:

Roasted Tomatoes = Flavor Bombs: Roasting concentrates their sweetness and makes the sauce taste like you spent hours simmering (but you didn’t).
The Creamiest Ricotta Sauce: Mixing ricotta with roasted garlic and a splash of pasta water makes for a silky, tangy sauce that clings to every noodle. I use full-fat ricotta—life’s too short for the low-fat stuff on date night.
No-Fuss, All Wow: You roast everything on one sheet pan, blend it up, and toss with pasta. Easy enough for a weeknight, but tastes like you went all out.
Perfect for Two: No awkward amounts of leftovers, no scaling down. This is portioned for a cozy dinner for two (or a very hungry solo diner—I won’t judge).
Ridiculously Customizable: You can swap the pasta, add fresh herbs, toss in spinach… I’ll get to all the ways to mix it up below.
Date Night Magic: There’s something romantic about twirling noodles, sipping wine, and knowing you made the whole thing from scratch.

This is the kind of pasta that makes you feel like a kitchen genius—even if you’re usually the person who burns toast. It’s my go-to when I want to impress without breaking a sweat, and honestly, it’s become a comfort food for me and my husband. If you’re looking for a Valentine’s Day dinner that’s equal parts easy and impressive, this roasted tomato garlic ricotta pasta is your answer.

What Ingredients You’ll Need for Roasted Tomato Garlic Ricotta Pasta

Here’s what I love about this dish: you probably have half of these ingredients already. And if you don’t, I’ll give you the shortcuts and swaps I’ve tested (some successfully, some… not so much).

Cherry or Grape Tomatoes (1 pint / about 300g): The sweeter, the better. I use red, but yellow ones work for a pop of color.
Garlic (1 small head, about 8 cloves): Don’t skimp—roasting makes it mellow and sweet. I roast the whole head, papery skin and all.
Olive Oil (2 tbsp / 30ml): Extra-virgin for flavor, but use what you have.
Salt & Pepper (to taste): I’m partial to flaky salt, but regular kosher salt works.
Pasta (6 oz / 170g): Fusilli is my favorite for catching the sauce, but penne, rigatoni, or spaghetti all work. I’ve even used gluten-free pasta and it’s great.
Ricotta Cheese (½ cup / 120g): Full-fat, please. You can use part-skim, but it’s not nearly as creamy.
Parmesan Cheese (¼ cup / 25g, grated): Adds a salty, umami kick. I’ve tried with Pecorino Romano too—delicious.
Fresh Basil or Parsley (optional, for garnish): Basil is classic, but I’ve used parsley when I ran out and it was still tasty.
Red Pepper Flakes (optional): A pinch for heat if you like a little zing.
Lemon Zest (½ tsp / zest of half a lemon): Brightens everything up. Learned this trick from a chef friend and now I never skip it.

Ingredient Notes:

If you only have regular tomatoes, chop them into chunks and roast; they’ll be a bit juicier, but still work.
I sometimes use the leftover ricotta to dollop on top—extra creamy bites are a thing of beauty.
Don’t have Parmesan? Grana Padano or even a sprinkle of nutritional yeast for a dairy-free kick.
If you want to up the protein, toss in a handful of cooked chicken or shrimp. I usually keep it vegetarian for date night, though.
Good ricotta makes a difference. I like BelGioioso or Galbani if I’m splurging. Store brands work too, just check for creamy texture.

Honestly, the first time I made this, I used tomatoes that were a day past their prime and it still tasted amazing. The roasting magic covers a multitude of sins.

Equipment Needed for Roasted Tomato Garlic Ricotta Pasta

You don’t need a fancy kitchen setup for this pasta—I’ve made it with basically college-student-level gear. Here’s what you’ll want:

Sheet Pan: For roasting the tomatoes and garlic. I use my battered old rimmed baking sheet—no need for perfection.
Pasta Pot: Large enough to boil 6oz of pasta. Honestly, I use the same pot for everything.
Colander: For draining the pasta. If you don’t have one, just fish the noodles out with tongs.
Bowl: For mixing the sauce. A medium bowl works best.
Blender or Food Processor: Optional, but makes the sauce silky-smooth. I’ve also mashed everything with a fork—chunkier, but still good.
Microplane or Zester: For the lemon zest. If you don’t have one, just peel and finely chop.
Measuring Cups/Spoons: I eyeball more than I should, but for the sauce, it’s worth measuring.

Personal tip: I have a mini food processor that’s perfect for small batch sauces like this. If you’re using a big blender, scrape down the sides so the ricotta gets totally incorporated—otherwise you get weird chunks (learned the hard way).

No fancy pasta forks or ricotta sieves required. If you have a wooden spoon, you’re golden.

How to Make Roasted Tomato Garlic Ricotta Pasta – Step by Step

Alright, let’s make the magic happen! I’m walking you through every step, including the little quirks that make this roasted tomato garlic ricotta pasta foolproof.

Roast the Tomatoes & Garlic (25 minutes)
Preheat your oven to 425°F (220°C). Place the cherry tomatoes on a sheet pan. Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, and wrap in foil. Add the garlic packet to the pan with the tomatoes. Drizzle tomatoes with remaining oil, sprinkle with salt and pepper, and toss. Roast for 25 minutes, until tomatoes are blistered and juicy and garlic is soft.
Cook the Pasta (10 minutes)
While the tomatoes and garlic roast, bring a pot of salted water to a boil. Add your pasta and cook until al dente, according to package directions (usually 8–10 minutes for fusilli). Reserve ½ cup (120ml) pasta water before draining—don’t forget this, it’s the secret to a creamy sauce!
Make the Ricotta Sauce (5 minutes)
Squeeze the roasted garlic cloves out of the skins into a bowl (they’ll be soft and caramelized). Add ricotta, half the roasted tomatoes, Parmesan, lemon zest, and a splash (about ¼ cup / 60ml) of reserved pasta water. Blend in a food processor or with an immersion blender until creamy. If you don’t have a blender, mash well with a fork—it’ll be a little rustic but still delicious. Taste and adjust salt and pepper.
Toss It All Together (2 minutes)
Return pasta to the pot or a serving bowl. Pour the ricotta sauce over the noodles and add the remaining roasted tomatoes. Toss gently to coat—if it looks too thick, add more pasta water, a tablespoon at a time, until silky. Scatter in fresh basil or parsley if you’re feeling fancy.
Serve & Swoon (immediate)
Divide between two plates. If you like, sprinkle with extra Parmesan, red pepper flakes, and a drizzle of good olive oil. I always add a few extra roasted tomatoes on top—presentation matters on Valentine’s Day!

Troubleshooting:

If the sauce seems grainy, add a splash more pasta water and blend again.

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The sauce thickens as it sits, so serve right away for the creamiest texture.

At this point, your kitchen will smell like an Italian trattoria and you’ll probably be hungry enough to eat straight from the pot. No judgment.

My Best Tips & Techniques for Roasted Tomato Garlic Ricotta Pasta

Okay, here’s where I spill all my secrets from making this pasta more times than I can count:

Roast at High Heat: 425°F (220°C) is key. Lower temps won’t caramelize the tomatoes properly—the flavor just isn’t the same.
Use Good Ricotta: The creamier, the better. If yours is watery, strain it for 10 minutes in a fine mesh sieve.
Don’t Skimp on Garlic: Roasted garlic is the backbone of the sauce. If you’re a garlic fiend (like me), use a bigger head.
Reserve Pasta Water: This is non-negotiable. It’s what makes the sauce silky and helps it cling to the noodles.
Blend for Creaminess: A quick blitz in a blender or food processor gives you that restaurant-level smoothness.
Lemon Zest = Chef’s Kiss: Brightens up the whole dish. If you skip it, the sauce can taste a little flat.
Finish with Olive Oil: A drizzle of extra-virgin right before serving adds the perfect finishing touch.

Common Mistakes:

Forgetting the pasta water—been there, regretted it. Set a mug by the stove as a reminder.
Overcooking the pasta. Al dente is your friend—the sauce will soften it up a bit more.
Not roasting the garlic long enough. If it’s still firm, pop it back in for 5 minutes.

Real talk: I once tried to skip the blending step to save time. Ended up with ricotta blobs and uneven garlic flavor—not the vibe for Valentine’s Day. Take the extra minute, it’s worth it.

Ways to Mix Up Your Roasted Tomato Garlic Ricotta Pasta

Once you’ve mastered the basic version, here’s where you can play. I’ve tinkered with this recipe endlessly—these variations all totally work:

Spinach & Sun-Dried Tomato Twist: Stir in a handful of baby spinach or chopped sun-dried tomatoes when you toss the pasta with the sauce. Adds color and a punch of flavor.
Meaty Version: Add grilled chicken, sautéed shrimp, or even crispy prosciutto on top. My husband’s favorite add-in is sliced grilled Italian sausage.
Gluten-Free Swap: Use your favorite gluten-free pasta. I really like Jovial brown rice fusilli—the texture holds up great.
Low-Carb Option: Try with spiralized zucchini or hearts of palm noodles. The sauce is so flavorful you won’t miss the carbs.
Herb Explosion: Mix in chopped fresh basil, parsley, or chives. I sometimes do a mix if my garden’s going wild.
Spicy Lovers: Add a pinch of Calabrian chili paste or extra red pepper flakes to the sauce. It’s got a slow burn that’s addictive.
Cheesy Upgrade: Swap ricotta for whipped feta or add a dollop of mascarpone for even more richness.

Flavor Add-ins I’ve Tested:

Toasted pine nuts or walnuts for crunch
Roasted red peppers for color and sweetness
Fresh arugula tossed in at the end for a peppery bite

This pasta is your canvas—don’t be afraid to experiment. I’ve even made it with vegan ricotta for a dairy-free friend and it was a hit.

Serving Ideas & Storage for Roasted Tomato Garlic Ricotta Pasta

How to Serve

I love this pasta warm, right after tossing. A sprinkle of extra Parmesan, a handful of chopped basil, and it’s ready for the table.
For date night, I plate it in wide bowls and garnish with a few extra roasted tomatoes and a drizzle of olive oil. Looks fancy, takes less than a minute.
If you want to go all out, serve with garlic bread and a simple salad of arugula, olive oil, and lemon.
Leftovers make a killer lunch—just reheat gently or eat cold, straight from the fridge (I do this more than I care to admit).

Storage Tips

Room Temperature: Not recommended for dairy-based sauces—keep leftovers chilled.
Refrigerator: Store in an airtight container for up to 3 days. The sauce thickens a bit, so add a splash of water or milk when reheating.
Freezer: You can freeze this, but the ricotta sauce loses some creaminess. If you do, freeze in single portions and thaw overnight; stir well when reheating.
Reheating: Microwave on medium for 1 minute or reheat gently on the stove with a splash of water. Don’t overheat or the sauce can separate.

Pro tip: If it starts to dry out, add a spoonful of ricotta and a drizzle of olive oil before reheating. Instant fix.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about making this roasted tomato garlic ricotta pasta for Valentine’s Day:

Per Serving	Amount
Calories	~450
Protein	17g
Carbs	54g
Fat	16g
Fiber	5g

Tomatoes pack antioxidants—lycopene, vitamin C, and potassium
Ricotta brings calcium and protein—so you’re not just eating empty carbs
Roasted garlic is gentler—easier on the stomach than raw garlic
Olive oil is heart-healthy—and honestly, tastes amazing

I love that this meal feels indulgent but still has a good balance of protein and fiber. It’s a way better choice than a heavy cream-based pasta, and you won’t crash an hour later.

Dietary notes: Contains gluten and dairy. Easily adapted for gluten-free or vegetarian diets (vegan ricotta swap works, too).

Real talk: It’s not “diet food,” but you actually get some nutrients along with the swoon-worthy flavor.

Final Thoughts: Your New Valentine’s Day Favorite

So that’s my roasted tomato garlic ricotta pasta recipe for two! I know I’ve gushed about it, but when you stumble on a dish that’s this good, you just have to share.

This is the pasta I reach for when I want to make Valentine’s Day feel special without the stress. No waiting for reservations, no frantic prep—just simple, honest ingredients coming together in a way that feels totally restaurant-level. It’s cozy, it’s impressive, and it’s exactly the kind of meal that makes you want to linger at the table a little longer.

Make it your own! Try the variations, swap in your favorite herbs, or add a protein if you want. That’s how the best recipes come to life.

If you make this roasted tomato garlic ricotta pasta for Valentine’s Day (or any day), let me know! Drop a comment below and tell me how it went. Snap a photo and tag me on Instagram @yourhandle—I seriously love seeing your kitchen creations. Got questions, substitutions, or troubleshooting? Ask away in the comments. I check them all the time and genuinely enjoy helping out.

Happy cooking, and may your kitchen smell as amazing as mine did the last time I made this pasta!

FAQs

Q: Can I use regular tomatoes instead of cherry or grape?

A: Absolutely! Just chop them into bite-sized pieces first. They’ll be juicier, so you might have a bit more liquid, but the roasting will still concentrate the flavor. I’ve made this with Roma and even heirloom tomatoes—works great.

Q: Can I make the sauce ahead of time?

A: Yes! You can roast the tomatoes and garlic, blend up the ricotta sauce, and keep it in the fridge for up to 24 hours. Just reheat gently and toss with freshly cooked pasta when you’re ready.

Q: What’s the best pasta shape for this recipe?

A: I love fusilli or rotini because the curls catch all the creamy sauce and roasted bits. Penne and rigatoni are solid choices, too. Spaghetti works if you want something classic, but the sauce doesn’t cling quite as much.

Q: Can I use vegan ricotta?

A: Yep! I’ve tried the Kite Hill brand and homemade tofu-based ricotta—both work. The texture is a bit different, but with all those roasted tomatoes and garlic, it’s still super flavorful.

Q: How do I know when the garlic is roasted enough?

A: It should be soft, golden, and smell sweet—not sharp. If you poke it and it’s still firm, give it another 5–10 minutes in the oven. You want it to squeeze out of the skins easily—think the consistency of butter.

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