Pasta

By brandymarshall

Ingredients

• 1 pint cherry tomatoes, halved
• 1/2 medium red onion, sliced 1/2 inch thick
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• Coarse salt
• 1/2 teaspoon crushed red-pepper flakes
• 8 ounces dried whole-wheat penne
• 1 garlic clove, minced
• 1 tablespoon chopped fresh oregano
• 1/4 cup part-skim ricotta cheese

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from wholeliving.com

Preparation

Step 1

Directions

Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.

Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.

Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.