Roasted Cherry Tomato with Ricotta and Pasta
From chef and author Emeril Lagasse
Ingredients
Directions
1. Position rack in center of oven and preheat to 350ƒF.
2. In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
3. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes.
4. Drain and return to pot. Toss with the extra virgin olive oil.
5. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes.
6. Add the ricotta cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
7. Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately, with the Italian or French bread.
Yield: Makes 4 to 6 servings
How to Chiffonade Basil
1. Pluck basil leaves from their stems and stack on top of each other.
2. Roll the leaves from top to bottom into a "cigar."
3. While holding the basil "cigar," make thin slices across the rolled leaves, making sure to cut all the way through the leaves.
Roasted Cherry Tomato with Ricotta and Pasta
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