Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.
Ingredients
- red cherry tomatoes: 2 pound (halved)
- tomatoes: 0.5 pound (chopped)
- garlic: 3 clove (sliced)
- chicken broth: 3 Tbsp
- olive oil: 1 Tbsp
- balsamic vinegar: 1 Tbsp
- red pepper flakes: 1 tsp
- salt: 0.75 tsp
- black pepper: 0.5 tsp (freshly ground)
- Fresh Basil Leaves: 0.25 cup (julienned)
- flat-leaf parsley: 2 Tbsp (chopped)
- fresh oregano: 1 Tbsp (chopped)
- ounces whole wheat linguine: 12 piece
- low-fat ricotta cheese: 0.5 container (16 ounce container)
- Pecorino Romano cheese: 0.5 cup (finely shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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
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Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes.
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Remove from the oven and stir in basil, parsley, and oregano. Dotdash Meredith Food Studios
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When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.
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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
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Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Dotdash Meredith Food Studios
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Add ricotta cheese and stir until melted and smooth. Dotdash Meredith Food Studios
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Serve topped with Pecorino Romano cheese.
