Save I stumbled on this recipe during a week when my farmers market was overflowing with grapes and I was tired of eating them plain. Roasting them felt like a gamble, but the moment they came out of the oven, blistered and sweet, I knew I had something special. Tossing them with creamy ricotta and lemon zest turned a simple weeknight pasta into something I actually wanted to tell people about. Its the kind of dish that surprises everyone who tries it, in the best way. Now its my go-to when I want to impress without spending hours in the kitchen.
The first time I made this for friends, I worried it was too unusual. But when I set the bowls down and they saw those glossy roasted grapes nestled in the pasta, curiosity took over. One friend said it reminded her of a dish she had in Tuscany, which made me ridiculously happy even though I made it up on a Tuesday. We ended up sitting at the table longer than planned, finishing the bottle of Pinot Grigio I opened for cooking. That night, this pasta stopped being an experiment and became a keeper.
Ingredients
- Dried short pasta: Penne, rigatoni, or fusilli all work because their ridges and curves catch the creamy ricotta and trap little bursts of grape.
- Seedless grapes: Red or black grapes roast into something almost savory, their skins blistering while the insides turn syrupy and jammy.
- Olive oil: Use a basic olive oil for roasting the grapes, then save your best extra-virgin for drizzling at the end.
- Fresh ricotta cheese: Look for whole-milk ricotta if you can; the richness makes the sauce velvety without needing cream.
- Lemon zest and juice: This is what keeps the dish from feeling heavy, cutting through the sweetness and the richness with just enough brightness.
- Fresh basil and parsley: Basil adds a sweet, peppery note, while parsley keeps things from tasting too one-dimensional.
- Toasted pine nuts: Optional, but they add a buttery crunch that I almost always include because it makes the dish feel more special.
Instructions
- Preheat and prep:
- Get your oven hot and line a baking tray so the grapes do not stick. This step sets you up for easy cleanup later.
- Season the grapes:
- Toss them with olive oil, salt, and pepper until theyre glistening, making sure every grape gets a little love.
- Roast until blistered:
- Let the grapes roast until their skins wrinkle and some of them burst, releasing their juices onto the tray. Shake the pan halfway through so they caramelize evenly.
- Boil the pasta:
- Cook it in well-salted water until its just shy of fully tender. Do not forget to save some pasta water; youll need it to loosen the ricotta.
- Mix the ricotta:
- Combine ricotta with lemon zest, lemon juice, herbs, and a pinch of salt until it looks like a thick, spreadable sauce.
- Toss everything together:
- Add the ricotta to the drained pasta and stir gently, adding splashes of pasta water until the sauce coats every piece. Then fold in the roasted grapes and their sticky, sweet juices.
- Finish and serve:
- Drizzle with your best olive oil, scatter pine nuts and fresh basil on top, and add a crack of black pepper. Serve it hot, straight from the pot if you want.
Pin it I remember serving this on a chilly autumn evening when the windows were fogged up and the kitchen smelled like roasted fruit and herbs. My partner walked in, looked at the pan, and said it smelled like dessert and dinner at the same time. We ate it with crusty bread and a simple salad, and it felt like the kind of meal that makes you forget about everything else for a little while. Thats when I realized food does not have to be complicated to feel like a celebration.
How to Pick the Best Grapes
Look for firm, plump grapes that are deeply colored, whether theyre red or black. Avoid any that feel mushy or have wrinkled skin before roasting, because they will not hold up in the oven. I have had the best luck with seedless varieties that are slightly smaller, since they roast faster and their sweetness concentrates beautifully. If you can only find green grapes, they work too, but the flavor will be lighter and less jammy.
Swaps and Variations
If you do not have ricotta, goat cheese gives you a tangier, more pronounced flavor that some people actually prefer. I have also made this with whole-wheat pasta when I wanted something heartier, and it held up perfectly. For a nut-free version, just skip the pine nuts and add a handful of crispy breadcrumbs toasted in olive oil for crunch. You could even swap the basil for fresh thyme if you are feeling adventurous, though I think basil is hard to beat here.
Storing and Reheating
This pasta is best eaten right away, but leftovers keep in the fridge for up to two days in an airtight container. The ricotta can stiffen up when cold, so when you reheat it, add a splash of water or olive oil and warm it gently on the stove over low heat, stirring often. The grapes will soften even more, which is not a bad thing, though they lose some of their visual pop.
- Reheat gently to avoid breaking the pasta or making the ricotta grainy.
- Add a squeeze of fresh lemon juice before serving leftovers to wake up the flavors.
- If the sauce looks dry, a drizzle of olive oil or a spoonful of pasta water will bring it back to life.
Pin it This dish taught me that some of the best meals come from trusting your instincts and trying something a little different. I hope it becomes one of those recipes you make again and again, tweaking it to your taste until it feels like your own.
Frequently Asked Questions
- → What type of pasta works best for this dish?
Short pasta like penne, rigatoni, or fusilli hold the ricotta sauce well and complement the roasted grapes.
- → Can the grapes be substituted or omitted?
Roasted grapes provide a unique sweetness and texture, but berries or cherries can be alternatives. Omitting them changes the flavor profile significantly.
- → How do you achieve the perfect roasted grapes?
Roast grapes at 220°C (425°F) for 20-25 minutes until blistered and caramelized, shaking the tray halfway for even cooking.
- → Is there a way to make this dish nut-free?
Yes, simply omit the toasted pine nuts without affecting the main flavor combination.
- → What wine pairs well with this dish?
A dry white such as Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy and fruity flavors.