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Roasted Cherry Tomatoes with Angel Hair Pasta

 
 
 
1 lb    Red cherry tomatoes, halved  
1 lb    Yellow cherry tomatoes  
½ lb    Small green heirloom tomatoes, quartered  
¼ cup    Olive oil  
3 Tbs    Garlic, slivered  
1 Tbs    Balsamic vinegar  
¾ tsp    Salt  
½ tsp    Red pepper flakes  
½ tsp    Pepper  
¼ cup    Chiffonade fresh basil leaves  
2 Tbs    Chopped fresh parsley  
1 tsp    Minced fresh oregano leaves  
1 lb    Angel hair pasta  
2 Tbs    Extra-virgin olive oil  
8 oz    Whole-milk ricotta salata, crumbled  
½ cup    Toasted pine nuts  
½ cup    Grated Pecorino  
  Additional chopped fresh herbs, garnish  
  Hot French or Italian bread, accompaniment  
 
1 Position rack in center of oven and preheat to 350°.
2 In a large glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper.
3 Roast in oven until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
4 Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes.
5 Drain pasta and return to pot. Toss with the extra virgin olive oil
6 Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes.
7 Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
8 Toss with the pine nuts and Pecorino cheese.
9 Garnish with additional herbs, as desired, and serve immediately.
 
Yield: 4 to 6 servings
 
 Recipe Source

Author: Recipe courtesy Emeril Lagasse, 2002