Gemelli with Oven-Roasted Tomatoes and Ricotta

By Joelene

Ingredients

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

Preparation

Step 1

Heat oven to 350 degrees. Combine tomatoes, garlic, 1 Tbsp olive 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.

Warm 4 Tbsp oil in a small deep saucepan over medium heat. Add parsley (be careful; the oil will splatter), and fry until crisp but not brown, 2 to 3 minutes. Drain on paper towels.

Cook pasta until al dente in salted water. Reserve 1 cup pasta water; drain.

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 to 5 minutes. Add red pepper flakes. Stir in pasta and cook 2 to 3 minutes to coat pasta, adding more pasta water if needed. Serve topped with remaining tomatoes, ricotta and fried parsley.