Ingredients
- 1 pound red cherry tomatoes, halved
- 1 pound yellow cherry tomatoes
- 1/2 pound small green heirloom tomatoes, quartered
- 1/4 cup olive oil
- 3 tablespoons slivered garlic
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/4 cup chiffonade fresh basil leaves
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon minced fresh oregano leaves
- 1 pound angel hair pasta
- 2 tablespoons extra-virgin olive oil
- 8 ounces whole-milk ricotta salata, crumbled
- 1/2 cup toasted pine nuts
- 1/2 cup grated Pecorino
- Additional chopped fresh herbs, garnish
- Hot French or Italian bread, accompaniment
Directions
Position rack in center of oven and preheat to 350 degrees F.
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.
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.
Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.
















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By chgajria_10062098
Wauwatosa, WI
on October 17, 2012
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Amazing! Ricotta Salata is a must.
By mmiller69
Bluffton, SC
on April 19, 2012
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Very good alternative pasta dish...I made it with chicken piccata and my family loved it. The poster below who said ricotta cheese didn't pair well...obviously didn't recognize that ricotta salada is not regular ricotta. I omitted the oregano because I didn't have any and added a little chicken stock. I had some pancetta in the frige so I cooked it and used a bit of the drippings.
By cguess
on August 28, 2011
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Absolutely excellent recipe! Perfect with a glass of red. I toasted the pine nuts in a dry pan on med low. Such a variety of flavors at once. We truly enjoyed it!
Read all 12 reviews