Gemelli with Oven-Roasted Tomatoes and Ricotta

By aamundson

Ingredients

• 2 pints grape tomatoes
• 2 cloves, garlic, slivered
• 5 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 c Italian parsley leaves
• 8 oz gemelli pasta
• Pinch crushed red pepper flakes
• 6 Tbsp ricotta cheese

Details

Servings 4
Preparation time 5mins
Cooking time 75mins

Preparation

Step 1

1. Heat oven to 350 degrees F. Combine tomatoes, garlic, 1 Tbsp oil, salt and pepper. Roast on parchment-lined baking sheet, stirring occasionally, until tomatoes are soft and start to split, 45 to 60 minutes. If garlic browns, lower heat.
2. Warm 4 Tbsp oil in a small deep saucepan over medium heat. Add parsley (be careful; the oil will spatter), and fry until crisp but not brown, 2-3 minutes. Drain on paper towels.
3. Cook pasta until al dente in salted water. Reserve 1 cup pasta water; drain.
4. Add 3/4 of the roasted tomatoes and 1/2 cup pasta water to a large skillet over medium-high heat. Cook, breaking up tomatoes to form a sauce, 3-5 minutes. Add red pepper flakes. Stir in pasta and cook 2-3 minutes to coat pasta, adding more pasta water if needed. Serve topped with remaining tomatoes, ricotta, and fried parsley.