Good Morning America Recipes

Roasted Cherry Tomato with Ricotta and Pasta

Summer Recipes From Emeril

GMA Recipes Dinner
|
Servings:4-6
Difficulty: Easy
Cook Time: min

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

  • 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.

    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


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