Roasted Cherry Tomato with Ricotta and Pasta
Summer Recipes From Emeril
Take advantage of the season's freshest garden vegetables, especially tomatoes, with these recipes from Emeril Lagasse.
Roasted Cherry Tomato with Ricotta and Pasta: Roasting the tomatoes concentrates their sweetness. What to drink: A dry Italian white, such as Pinot Grigio or Soave.
Ingredients
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.
All recipes courtesy of Emeril Lagasse, copyright 2002.
Recipe Summary
Main Ingredients: tomatoes, basil, garlic, farfelle
Course: Dinner, Lunch, Main Course, Pasta
More Info: Vegetarian
