Recipe

Name Roasted Cherry Tomato with Ricotta and Pasta
Source From the kitchen of Emeril Lagasse
Course Entree
Original

Ingredients
1 pound red cherry tomatoes, halved
1 pound yellow cherry tomatoes
1/2 pound small green heirloom tomatoes, quartered
1/4 cup olive oil
3 tablespoons slivered garlic
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup fresh basil, chiffonade
2 tablespoons fresh parsley, chopped
1 teaspoon fresh oregano, minced
1 pound farfalle pasta (bow tie)
2 tablespoons extra virgin olive oil
8 ounces whole-milk farm ricotta, crumbled
1/2 cup toasted pine nuts
1/2 cup Pecorino cheese (grated)
Additional fresh herbs, chopped for garnish
Hot French or Italian bread, accompaniment
Cooking Directions
Position rack in center of oven and preheat to 350°F.

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.

Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes.

Drain and return to pot. Toss with the extra virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes.

Add the ricotta cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.

Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately, with the Italian or French bread.

Parsed Ingredients
whole fraction measure ingredient
1 pound red cherry tomatoes, halved
1 pound yellow cherry tomatoes
1/2 pound small green heirloom tomatoes, quartered
1/4 cup olive oil
3 tablespoon slivered garlic
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup fresh basil, chiffonade
2 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, minced
1 pound farfalle pasta (bow tie)
2 tablespoon extra virgin olive oil
8 ounce whole-milk farm ricotta, crumbled
1/2 cup toasted pine nuts
1/2 cup Pecorino cheese (grated)

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