Cherry Tomato Pasta
Roasted cherry tomatoes with garlic and balsamic tossed with whole wheat linguine, ricotta, and Pecorino Romano.
- 65
- min
- 6
- servings
- ~370
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 350°F (175°C).
- 2
Place all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper into a large glass baking dish and toss everything together to coat evenly.
- 3
Roast on the center rack, stirring occasionally, until the tomatoes are soft and jammy, about 45 minutes.
- 4
Pull the dish from the oven and fold in the basil, parsley, and oregano.
- 5
About 10 minutes before the tomatoes finish roasting, bring a large pot of well-salted water to a rolling boil.
- 6
Cook the linguine until just tender with a slight bite, 5 to 7 minutes (roughly 2 minutes less than the package suggests). Drain and return the pasta to the pot.
- 7
Add the roasted tomato mixture to the linguine and stir over medium-low heat for 2 minutes.
- 8
Stir in the ricotta until it melts into a smooth, creamy sauce.
- 9
Portion into bowls and finish with a generous sprinkle of Pecorino Romano.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
