Roasted Tomato and Ricotta Pasta

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  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Sweet roasted tomatoes, aromatic basil and creamy ricotta make a fresh, tasty sauce for pasta.

recipe updated Oct 8, 2019


  • Cherry tomatoes icon
    Cherry tomatoes
    500g (about 2½ cups)
  • Fresh basil icon
    Fresh basil
    as needed
  • Ricotta cheese icon
    Ricotta cheese
    125g (about ½ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tbsp (59ml)
  • Fresh thyme icon
    Fresh thyme
    2 tsp (2g)
  • Garlic clove icon
    Garlic clove
  • Dried chilies icon
    Dried chilies
    1 pinch
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    as needed
  • Salt icon
    as needed
  • Pasta icon
    400g (about 4¾ cups)


  • kCook icon Small bowl
  • kCook icon Large saucepan
  • kCook icon Medium roasting dish

Step preview

  1. Pre-heat oven - 200°C
  2. Add cherry tomatoes, extra virgin olive oil, fresh thyme, garlic clove and dried chilies to a clean medium roasting dish
  3. Season with salt & pepper
  4. Roast until softened - 20 min, 200°C
  5. Add water and salt to a clean large saucepan
  6. Boil
  7. Add pasta to the large saucepan
  8. Cook until al dente
  9. Drain
  10. Return
  11. Transfer tomatoes to large saucepan
  12. Add fresh basil to the large saucepan
  13. Season with salt & pepper
  14. Add ricotta cheese and fresh basil to a clean small bowl
  15. Season with salt & pepper
  16. Serve
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