Pasta with Roasted Cherry Tomato Sauce and Ricotta
My pasta with roasted cherry tomato sauce is so quick to make because I use a basic shortcut — roasting the tomatoes under the broiler instead of in the oven, until they burst open. The sauce tastes summer-fresh over cooked pasta, along with creamy ricotta cheese and fresh basil.
Equipment
Ingredients
- Kosher salt
- 1 pound (450 g) cherry tomatoes preferably mixed colors
- ¼ cup (60 ml) extra-virgin olive oil
- 12 ounces (340 g) spaghetti bucatini, or linguine
- 2 teaspoons finely sliced garlic
- ½ teaspoon crushed red pepper
- Freshly ground black pepper to taste
- 1 cup (250 ml) whole milk ricotta cheese
- ½ cup (50 g) grated fresh Parmesan cheese
- ½ cup fresh basil leaves or parsley
Instructions
- Preheat the broiler to high, with a rack positioned 6-inches from the heat source.
- Bring a large pot (6 quarts) of water to a boil and season with 2 tablespoons salt. Cook the pasta until al dente.
- Put 1 pound cherry tomatoes, ¼ cup extra-virgin olive oil and ½ teaspoon salt in a large (10 or 12-inch) ovenproof skillet. Place the pan under the broiler and cook until the tomatoes brown and begin to burst, shaking the pan once or twice so they cook evenly, 5-10 minutes depending on the power of your broiler
- Remove the pan from the broiler and stir in 2 teaspoons finely sliced garlic, ½ teaspoon crushed red pepper and about 10 twists of black pepper. Gently smoosh the tomatoes with the back of a spoon so that they release their juices.
- Drain the pasta and toss with sauce. Spoon 2 generous tablespoons of ricotta into each serving bowl and sprinkle with the Parmesan. Divide the hot pasta into the bowls and sprinkle with the basil or parsley.
Notes
- The sauce will keep up to 5 days in the refrigerator.
- Try these tomatoes spread on flatbread or pizza, on top of risotto or piled onto warm garlic bread for a delicious appetizer or snack.
Nutrition
Calories: 616kcalCarbohydrates: 71gProtein: 24gFat: 26gSodium: 275mgFiber: 4gSugar: 5g
