Photo: Sang An
Recipe from Real Simple

Ingredients

  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 10 sprigs fresh thyme
  • 1 pound pasta (such as rigatoni or penne), cooked according to the package directions
  • 1 1/2 cups fresh ricotta
  • Zest of 1 lemon

Preparation

Prep Time:
Other: 15 Minutes

  1. Preheat oven to 425º F. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top. Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool.
    Divide the cooled pasta among 6 large bowls. Spoon some the ricotta over each serving. Top with some of the tomatoes and thyme sprigs. Drizzle with olive oil and sprinkle with lemon zest and pepper to taste just before serving.
Stephana Bottom,
June 2004

Nutritional Information

  • Calcium: 175mg
  • Calories: 439
  • Calories from fat: 0%
  • Carbohydrate: 62g
  • Cholesterol: 32mg
  • Fat: 14g
  • Fiber: 4g
  • Iron: 4mg
  • Protein: 18mg
  • Saturated fat: 6g
  • Sodium: 251mg