Name: Roasted Cherry Tomato Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Red cherry tomatoes, halved - 2 pounds; Tomatoes, roughly chopped - ½ pound; Garlic, thinly sliced - 3 cloves; Chicken broth - 3 tablespoons; Olive oil - 1 tablespoon; Balsamic Vinegar - 1 tablespoon; Red pepper flakes - 1 teaspoon; Salt - ¾ teaspoon; Freshly ground black pepper - ½ teaspoon; Julienned fresh basil leaves - ¼ cup; Chopped flat-leaf parsley - 2 tablespoons; Chopped fresh oregano - 1 tablespoon; Whole wheat linguine - 12 ounces; Low-fat ricotta cheese - ½ (16 ounce) container; Finely shredded Pecorino Romano cheese - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Cherry Tomato Pasta

1. Red cherry tomatoes, halved - 2 pounds

2. Tomatoes, roughly chopped - ½ pound

3. Garlic, thinly sliced - 3 cloves

4. Chicken broth - 3 tablespoons

5. Olive oil - 1 tablespoon

6. Balsamic Vinegar - 1 tablespoon

7. Red pepper flakes - 1 teaspoon

8. Salt - ¾ teaspoon

9. Freshly ground black pepper - ½ teaspoon

10. Julienned fresh basil leaves - ¼ cup

11. Chopped flat-leaf parsley - 2 tablespoons

12. Chopped fresh oregano - 1 tablespoon

13. Whole wheat linguine - 12 ounces

14. Low-fat ricotta cheese - ½ (16 ounce) container

15. Finely shredded Pecorino Romano cheese - ½ cup

How to cook deliciously - Roasted Cherry Tomato Pasta

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.

4. Stage

Remove from the oven and stir in basil, parsley, and oregano. Dotdash Meredith Food Studios

5. Stage

When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.

6. Stage

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. Dotdash Meredith Food Studios

7. Stage

Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Dotdash Meredith Food Studios

8. Stage

Add ricotta cheese and stir until melted and smooth. Dotdash Meredith Food Studios

9. Stage

Serve topped with Pecorino Romano cheese.