Cherry Tomato Pasta
Description
This cherry tomato pasta dish is a delicious combination of roasted cherry tomatoes, garlic, and basil tossed with ricotta to make a rich and creamy sauce.
Ingredients
•
2 pounds red cherry tomatoes, halved
•
1/2 pound tomatoes, roughly chopped
•
3 cloves garlic, thinly sliced
•
3 tablespoons chicken broth
•
1 tablespoon olive oil
•
1 tablespoon balsamic vinegar
•
1 teaspoon red pepper flakes
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3/4 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup julienned fresh basil leaves
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2 tablespoons chopped flat-leaf parsley
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1 tablespoon chopped fresh oregano
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12 ounces whole wheat linguine
•
1/2 (16 ounce) container low-fat ricotta cheese
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1/2 cup finely shredded Pecorino Romano cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
3
Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.
4
Remove from the oven and stir in basil, parsley, and oregano.
5
When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.
6
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.
7
Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.
8
Add ricotta cheese and stir until melted and smooth.
9
Serve topped with Pecorino Romano cheese.