Ingredients Jump to Instructions ↓

  1. 1 pound red cherry tomatoes, halved

  2. 1 pound yellow cherry tomatoes

  3. 1/2 pound small green heirloom tomatoes, quartered

  4. 1/4 cup olive oil

  5. 3 tablespoons slivered garlic

  6. 1 tablespoon balsamic vinegar

  7. 3/4 teaspoon salt

  8. 1/2 teaspoon red pepper flakes

  9. 1/2 teaspoon ground black pepper

  10. 1/4 cup chiffonade fresh basil leaves

  11. 2 tablespoons chopped fresh parsley leaves

  12. 1 teaspoon minced fresh oregano leaves

  13. 1 pound angel hair pasta

  14. 2 tablespoons extra-virgin olive oil

  15. 8 ounces whole-milk ricotta salata, crumbled

  16. 1/2 cup toasted pine nuts

  17. 1/2 cup grated Pecorino

  18. Additional chopped fresh herbs, garnish

  19. Hot French or Italian bread, accompaniment

Instructions Jump to Ingredients ↑

  1. Position rack in center of oven and preheat to 350 degrees F.

  2. In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, 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.

  3. 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 salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.

  4. Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.

  5. Yield : 4 to 6 servings


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