Roasted tomato pesto pasta with ricotta

A simple, light pesto pasta recipe with roasted cherry tomatoes and creamy ricotta cheese is a delicious, easy summer dinner idea.
Course Dinner, Pasta
Cuisine Italian
Keyword Pesto pasta salad, ricotta pasta, roasted tomatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 451kcal
Author Alida Ryder


For the roasted tomatoes

  • 500 g (1lb) cherry tomatoes
  • 2 tbsp Balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper

For the pasta

  • 500 g (1lb) linguini (use any pasta shape of your choice)
  • 250 g (1 cup) ricotta (I used creamed ricotta but you can use any ricotta you can find)
  • ½ cup basil pesto


  • Pre-heat the oven to 220°C/430ºF.
  • Place the tomatoes on a sheet pan and drizzle the cherry tomatoes with the vinegar, oil, salt and pepper.

  • Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are blistered and have release their juices.
  • While the tomatoes are roasting, cook the pasta in a large pot of salted, boiling water until al dente.
  • Drain the pasta but reserve 2 cups of cooking water.
  • When the tomatoes are cooked, carefully remove the stems (if using vine tomatoes) then toss with the pasta along with all of their cooking juices, the ricotta, basil pesto and a few tablespoons of pasta cooking water. Toss and add more water until the pasta is well coated with the sauce.
  • Serve with fresh basil leaves and more ricotta.


Calories: 451kcal | Carbohydrates: 66g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 793mg | Potassium: 496mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1070IU | Vitamin C: 28.5mg | Calcium: 156mg | Iron: 2.1mg