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.
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!