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 crushed red pepper flakes, optional
- 6 tbsp ricotta cheese
Details
Servings 4
Preparation time 5mins
Cooking time 75mins
Preparation
Step 1
Heat oven to 350. 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, 45-60 minutes. If garlic browns, lower heat.
Warm 4 tbsp oil in a small deep saucepan over medium heat. Add parsley, carefully as the oil will splatter, and fry until crisp, but not brown, 2-3 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, 3-5 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.
**If a thicker sauce is desired, when cooking tomatoes in large skillet, add 15 oz can of tomato sauce during the cooking process**
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