Spicy Roasted Cherry Tomato Pasta
Ingredients
- 1 lb cherry tomatoes
- 2 Tablespoons olive oil
- 3 tsp minced garlic (about 4 large cloves)
- 1/3 cup sun-dried tomatoes, julienne cut, plus 2 tsp oil from jar
- 1 large shallot, halved and thinly sliced
- 1 tsp Italian seasoning
- 1 Tablespoon Calabrian Chile paste
- 1/2 tsp red pepper flakes
- salt + pepper
- 1/2 lb angel hair pasta (or pasta of choice but angel hair is our favorite with this!)
- 3/4 cup ricotta
- 1/2 cup reserved pasta water
- 10-12 fresh basil leaves, sliced + few extra for serving
- Parmesan, for serving
Instructions
- Preheat oven to 400 degrees and grease a medium sized casserole dish.
- Add tomatoes, olive oil, garlic, sun dried tomatoes + oil from jar, shallot, Italian seasoning, red pepper flakes, Calabrian Chile paste, salt + pepper to the casserole dish. Toss to coat everything and transfer to the oven for 30-35 minutes until tomatoes are bursting.
- Meanwhile, cook pasta per instructions on package, reserving 1/2 cup pasta water before draining.
- Add roasted tomatoes to the cooked pasta along with ricotta, reserved pasta water, 2-3 Tablespoons of grated parmesan and basil.
- Toss together until really creamy and serve with parmesan and basil.
- Enjoy!
