1/2 cup (2 ounces) ricotta salata cheese, crumbled
How to Make It
Preheat oven to 400°.
Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400° for 20 minutes or until tomatoes collapse.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.
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I chose this recipe becuse I had some ricotta and fresh basil to use up! My tomatoes were a little bit bigger than a cherry, but smaller than a roma, so I had to cook them a little bit longer. These were my changes: added 2 garlic minced to the tomatoes,,,forgot to add the olive oil at the end...added some red pepper flake and parmesan cheese. We quite enjoyed this simple, but flavourful meal! You have got to like the taste of ricotta before you would enjoy this meal! As I usually have the main ingredients in my kitchen, this is a recipe that I would definately go back to!
Really simple to make and tasted great! I did use goat cheese instead of ricotta which I think made the dish more sophisticated...it sounds so fancy, roasted tomato and goat cheese pasta! The goat cheese melted into a nice creamy sauce so in every bite you get goat cheese. There can't ever be too much goat cheese.
Very fresh, very simple. Recommend you check first before you add the 1/3c pasta water -- our cherry tomatoes released enough liquid. Grated a very small amount of Parmesan on top. Served with bitter greens salad & garlic ciabbatta sticks.
My husband thought this was great, I thought it was fine, nothing special. I would probably make this again as it is an easy recipe for an everday sort of dinner, but would use a bolder cheese...the ricotta is too mild.
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