Best Roasted Cherry Tomatoes With Ricotta Recipes

FIVE INGREDIENT TOMATO RICOTTA LINGUINI

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste like the sea.
• While the water comes to a boil, heat a large saute pan to a medium heat. Add olive oil, once oil is hot, add tomatoes. Saute until tomatoes start to soften, after 5-7 minutes. After 2-3 minutes of cooking, drop the pasta in to the water, make sure to use tongs to separate the noodles.
• Once tomatoes start to soften, add garlic and toss. Saute 2 minutes.
• When the pasta is just under aldente, use tongs to transfer the pasta to the tomatoes and garlic. (We want the pasta to be underdone because it will finish cooking in the sauce). Be sure to reserve cooking liquid! Add 1/2 cup along with the noodles and salt. Use tongs to toss.
• Add ricotta. Toss. If necessary, add another 1/4-1/2 cup of pasta water. (I used 1/2 cup) Season to taste with salt and pepper.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

ROASTED CHERRY TOMATO PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• 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.
• Serve topped with Pecorino Romano cheese.