Roasted Cherry Tomato Pasta
Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2pounds red cherry tomatoes, halved
- ½pound tomatoes, roughly chopped
- 3cloves garlic, thinly sliced
- 3tablespoons chicken broth
- 1tablespoon olive oil
- 1tablespoon balsamic vinegar
- 1teaspoon red pepper flakes
- ¾teaspoon salt
- ½teaspoon freshly ground black pepper
- ¼cup julienned fresh basil leaves
- 2tablespoons chopped flat-leaf parsley
- 1tablespoon chopped fresh oregano
- 12ounces whole wheat linguine
- ½(16 ounce) container low-fat ricotta cheese
- ½cup finely shredded Pecorino Romano cheese
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.Step 3
Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.Step 4
When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.Step 5
Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.Step 6
Serve topped with Pecorino Romano cheese.