Roasted Cherry Tomato Linguine

Name: Roasted Cherry Tomato Linguine
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 2 lb Cherry (2 pounds red cherry tomatoes, halved); ½ lb Vine Ripened Tomato (1/2 pound tomatoes, cut into eighths); 1 tbsp Olive Oil (1 tablespoon olive oil); 3 tbsp Vegetable Broth (3 tablespoons vegetable broth); 3 cloves Garlic (3 cloves garlic, sliced thin); 1 tbsp Balsamic Vinegar of Modena (1 tablespoon balsamic vinegar); ¾ tsp Table Salt (3/4 teaspoon salt); ½ tsp Black Peppercorns (1/2 teaspoon fresh ground black pepper); 1 tsp Red Pepper Flakes (1 teaspoon red pepper flakes); ¼ cup Basil (1/4 cup fresh basil, cut chiffonade); 2 tbsp Flat-Leaf Parsley (2 tablespoons fresh flat-leaf parsley, chopped); 1 tbsp Oregano (1 tablespoon fresh oregano, chopped); 8 oz Ricotta Cheese (8 ounces low-fat ricotta); ½ cup Pecorino Cheese (1/2 cup pecorino cheese, finely shredded); 12 oz Dried Pasta (12 ounces (dry) whole wheat linguine)

60 minItalian

Servings6

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Vegetarian
Pescatarian
Mediterranean Diet

Ingredients

For 6 servings

Cherry2 lb · 2 pounds red cherry tomatoes, halved
Vine Ripened Tomato½ lb · 1/2 pound tomatoes, cut into eighths
Olive Oil1 tbsp · 1 tablespoon olive oil
Vegetable Broth3 tbsp · 3 tablespoons vegetable broth
Garlic3 cloves · 3 cloves garlic, sliced thin
Balsamic Vinegar of Modena1 tbsp · 1 tablespoon balsamic vinegar
Table Salt¾ tsp · 3/4 teaspoon salt
Black Peppercorns½ tsp · 1/2 teaspoon fresh ground black pepper
Red Pepper Flakes1 tsp · 1 teaspoon red pepper flakes
Basil¼ cup · 1/4 cup fresh basil, cut chiffonade
Flat-Leaf Parsley2 tbsp · 2 tablespoons fresh flat-leaf parsley, chopped
Oregano1 tbsp · 1 tablespoon fresh oregano, chopped
Ricotta Cheese8 oz · 8 ounces low-fat ricotta
Pecorino Cheese½ cup · 1/2 cup pecorino cheese, finely shredded
Dried Pasta12 oz · 12 ounces (dry) whole wheat linguine

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Steps

1Preheat oven to 350F.
2In a large baking dish, preferably glass, combine tomatoes, oil, broth garlic, vinegar, salt, pepper, and pepper flakes.
3Place on the oven's middle rack and roast, stirring regularly, until tomatoes are tender, about 45 minutes.
4Remove from the oven and combine with basil, parsley and oregano.
5Meanwhile, prepare linguine, straining 2 minutes before recommended by package directions.
6Return linguine to the pot, add tomato mixture and continue to cook for another 2 minutes.
7Add the ricotta and stir in until melted and smooth.
8Serve topped with pecorino.