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Tomato Ricotta Pasta

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner
Tomato Ricotta Pasta
Ingredients
  • 2 pounds red cherry tomatoes, halved
  • 1/2 pound tomatoes, roughly chopped
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup julienned fresh basil leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 12 ounces whole wheat linguine
  • 1/2 (16 ounce) container low-fat ricotta cheese
  • 1/2 cup finely shredded Pecorino Romano cheese
Instructions
1
Preheat the oven to a high heat setting of 350 degrees Fahrenheit (175 degrees Celsius).
2
In a large, transparent container, mix together all the tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper until well combined.
3
Toss the ingredients together to ensure they are evenly coated with each other.
4
Place the mixture in the middle of the preheated oven and stir occasionally, allowing it to cook until the tomatoes are tender.
5
This should take around 45 minutes, so be patient and keep an eye on it.
6
Remove the dish from the oven and add some fresh herbs, including basil, parsley, and oregano.
7
At this point, bring a large pot of salted water to a rolling boil.
8
Cook the linguine in the boiling water until it is tender but still has some bite to it.
9
This should take around 5-7 minutes, so check the package instructions for the recommended cooking time and adjust accordingly.
10
Drain the linguine and return it to the pot.
11
Add the roasted tomatoes and herbs to the linguine and cook over low heat for a short period of time.
12
This will allow the flavors to meld together and the cheese to melt smoothly.
13
Serve the dish hot, topped with a generous amount of Pecorino Romano cheese.