Gemelli w/ Oven-Roasted Tomatoes & Ricotta

By khojnicki

Ingredients

• 2 pints grape tomatoes
• 2 cloves garlic, slivered
• 5 tbsp EVOO
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 c flat leaf parsley leaves
• 8 oz gemelli pasta
• Pinch crushed red pepper flakes
• 6 tbsp ricotta cheese

Preparation

Step 1

Heat oven to 350 degrees F. Combine tomatoes, garlic, 1 tbsp oil, salt and pepper. Roast on parchment-lined baking sheet, 45-60 mins.

Warm 4 tbsp oil in a small deep saucepan, over medium heat. Add parsley. Drain.

Cook pasta until al dente in salted boiling water. Remove 1 c pasta water; drain.

Add 3/4 of the roasted tomatoes and 1/2 c pasta water to a large skillet over medium high heat. Cook, breaking up tomatoes to make a sauce. Add red pepper flakes. Stir in pasta and cook 2-3 mins to coat. Add more pasta water if needed. Serve topped with remaining tomatoes, ricotta and fried parsley.