Cherry Tomato & Ricotta (or Goat Cheese or fresh Mozzarella) Pasta

By KDCooks

Ingredients

• 2 pints red and yellow cherry tomatoes, halved
• 1/8 cup olive oil
• 1 clove garlic, slivered
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 2 TB fresh basil, chiffonade
• 1 TB fresh parsley, chopped
• 1 Tsp fresh oregano, minced
• 1/2 pound Linguine or Angel Hair Pasta
• 1 tablespoons extra virgin olive oil
• 4 ounces whole-milk farm ricotta or goat cheese or fresh small mozzarella balls, crumbled
• 1/4 cup toasted pine nuts
• 1/4 cup Pecorino cheese (grated)
• Additional fresh herbs, chopped for garnish

Details

Servings 2

Preparation

Step 1

In saute pan, toss the tomatoes with the oil, garlic, vinegar, salt, and pepper. Saute until the tomatoes are tender, stirring occasionally, about 15 minutes. Remove from heat and add the basil, parsley, and oregano. Stir well.

Bring a large pot of salted water to a boil and cook the pasta until al dente, about 6-7 minutes.

Drain and return to pot. Toss with the extra virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes.

Add the ricotta cheese and stir. Remove from the heat and transfer to a large serving bowl.

Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired.