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
How to Make It
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.
Very, very good recipe... just shy of being what I would call outstanding - there wasn't enough "punch" for that, in my opinion. I like the idea of adding artichoke hearts. I didn't use fresh ricotta, though; I used prepared. I imagine it would better with fresh.
I didn't have fresh herbs, so this initially seemed a little flat to me. When I added the artichokes from a jar of marinated artichokes (but not the oil from the jar), this was delicious. I used only half a pound of pasta because I prefer a higher ratio of tomatoes to pasta; one could use 2 pints of tomato instead. Best served at room temperature. I imagine I'll be making this modified version regularly, to bring to work as lunch.
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