Directions
- 1Preheat oven to 400°F.
- 2In a baking dish, combine cherry tomatoes, 1/4 cup olive oil, 1 tsp salt, and 1/4 tsp pepper. Toss to coat. Add dollops of ricotta.
- 3Bake uncovered for 35 minutes until tomatoes are blistered and tender.
- 4Bring salted water to a boil. Add rotini and cook until al dente. Drain and set aside.
- 5While tomatoes roast, combine chopped basil, 1/4 cup olive oil, parmesan, and a pinch of salt in a bowl. Mix well.
- 6Add chopped garlic and cooked pasta to the baking dish. Stir until the sauce coats the pasta.
- 7Transfer to plates and drizzle with basil parmesan oil. Serve warm.
Ingredients
- 4 cups cherry tomatoes
- 0.25 cup olive oil
- 1 tsp kosher salt
- 0.25 tsp black pepper
- 1 cup ricotta
- 2 garlic cloves
- 8 oz rotini pasta
- 0.5 cup fresh basil leaves
- 0.25 cup olive oil
- 2 tbsp grated parmesan
- 1 pinch kosher salt
Equipment
ovenbaking dishmedium potsmall bowl
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