Description
I love the look of this dish: the vibrant color of the tomatoes, the slight oozy melting goodness of the ricotta, the golden pasta and of course that pungent jewel I love so much, Parmigiano Reggiano.
Ingredients
- 15 Grape Tomatoes
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Fresh Basil, Chopped
- 1 teaspoon Fresh Parsley, Chopped
- 1 dash Pepper
- 1 teaspoon Salt
- 100 grams Tagliatelle Pasta
- ½ cups Ricotta, Crumbled
Preparation
1. Preheat oven to 350°F. Wash and cut the grape tomatoes in half, then toss them with olive oil, oregano, basil, parsley, and a pinch of salt and pepper.
2. Place some parchment paper on a rimmed baking sheet and spread tomatoes in an even layer, cut side up.
3. Bake in a preheated oven at 350°F for about 30 minutes. Remove them from the oven and set aside.
4. Bring a pot of salted water to boil.
5. Taste the water for saltiness to ensure the flavor you want out of the pasta.
6. Place tagliatelle in the boiling water and cook for 8 minutes or the recommended cooking time on the package.
7. Drain pasta and toss with cooked grape tomatoes, crumble in the ricotta and lightly toss.
8. Finish with a nice dusting of Parmigiano.
9. Serve and enjoy.
