The other night, the hubby suggested that we just get takeout for dinner. I had made a dinner for a friend of mine who just had a baby, as well as a batch of chocolate chip cookies (you need those snacks around with a newborn in the house!), and the kitchen was a mess when he got home.
Nah, I said, dinner would be easy enough. I had a pint of recently harvested Sun Gold tomatoes on the counter, and an itch to make an even bigger mess.
A delicious, delicious mess.
I’m glad I did, because it was easy and delicious!
Roasted Cherry Tomato Pasta with Ricotta
Adapted from a recipe from Country Living
1 pint cherry tomatoes
1 sprig thyme, leaves picked
1/2 cup olive oil, divided
8 oz whole wheat spaghetti
2 Tbs chopped fresh parsley
3 oz ricotta*
Salt and freshly ground pepper
Preheat the oven to 325°. Place the tomatoes cut-side up on a baking pan. Sprinkle with thyme leaves and salt and drizzle with 1/4 cup olive oil. Roast until the tomatoes begin to soften, 20 to 25 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Drain and transfer to a large bowl. Add the parsley, the remaining 1/4 cup olive oil, and the roasted tomatoes and toss. Season to taste with salt and pepper. Top each serving with a dollop of ricotta.
* I made my own just because it’s so darn good that way. It’s so easy to do, and so much better than packaged!
Did you like take my comment as instruction or something? Because I can eat all this stuff, too, down to the whole wheat spaghetti.
Woo hoo! I love it when I’m accidentally healthy.
Looks great! Is 10 am too early to make myself some pasta? I have some ricotta waiting in the fridge.
I say it’s never too early. Brunch?
Looks awesome!
So good, I’m telling you!
yummy! Looks absolutely divine
So delicious, really.
I forgot about your ricotta recipe and obviously, this made me remember it. I’m going to try that – maybe on the weekend.
Oh good! Let me know how it turns out for you.