Tomato Ricotta Pasta with Basil Parmesan Oil

41 mins
Serves 2
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Directions

  1. 1Preheat oven to 400°F.
  2. 2Preheat oven to 400°F.
  3. 3Preheat oven to 400°F.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Bake uncovered for 35 minutes until tomatoes are blistered and tender.
  8. 8Bake uncovered for 35 minutes until tomatoes are blistered and tender.
  9. 9Bake uncovered for 35 minutes until tomatoes are blistered and tender.
  10. 10Bring salted water to a boil. Add rotini and cook until al dente. Drain and set aside.
  11. 11Bring salted water to a boil. Add rotini and cook until al dente. Drain and set aside.
  12. 12Bring salted water to a boil. Add rotini and cook until al dente. Drain and set aside.
  13. 13While tomatoes roast, combine chopped basil, 1/4 cup olive oil, parmesan, and a pinch of salt in a bowl. Mix well.
  14. 14While tomatoes roast, combine chopped basil, 1/4 cup olive oil, parmesan, and a pinch of salt in a bowl. Mix well.
  15. 15While tomatoes roast, combine chopped basil, 1/4 cup olive oil, parmesan, and a pinch of salt in a bowl. Mix well.
  16. 16Add chopped garlic and cooked pasta to the baking dish. Stir until the sauce coats the pasta.
  17. 17Add chopped garlic and cooked pasta to the baking dish. Stir until the sauce coats the pasta.
  18. 18Add chopped garlic and cooked pasta to the baking dish. Stir until the sauce coats the pasta.
  19. 19Transfer to plates and drizzle with basil parmesan oil. Serve warm.
  20. 20Transfer to plates and drizzle with basil parmesan oil. Serve warm.
  21. 21Transfer to plates and drizzle with basil parmesan oil. Serve warm.

Ingredients

  • 4 cups cherry tomatoes
  • 4 cups cherry tomatoes
  • 4 cups cherry tomatoes
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 1 cup ricotta
  • 1 cup ricotta
  • 1 cup ricotta
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 8 oz rotini pasta
  • 8 oz rotini pasta
  • 8 oz rotini pasta
  • 0.5 cup fresh basil leaves
  • 0.5 cup fresh basil leaves
  • 0.5 cup fresh basil leaves
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 tbsp grated parmesan
  • 2 tbsp grated parmesan
  • 2 tbsp grated parmesan
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt

Equipment

ovenbaking dishmedium potsmall bowl