Cherry Tomato Ricotta Cavatappi Recipes

CAVATAPPI WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 425°F.
• Cook cavatappi pasta al dente according to package. Save 1 cup of the pasta water for later.
• Add the tomatoes, bread crumbs, parsley, red pepper flakes and olive oil to a large mixing bowl. Toss to combine.
• Spread the tomatoes onto a baking sheet and place in the oven for 15 - 20 minutes.
• Add the Roasted Garlic Base, garlic, and pasta water to a large saucepan and cook for 2 - 3 minutes, turn off the heat.
• Remove the tomatoes from the oven and add them to the pan with the pasta.
• Toss everything together and serve immediately.

CAVATELLI WITH TOMATO SAUCE AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes.
• Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.

CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA

Steps:

• Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
• Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
• Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.

FIVE INGREDIENT TOMATO RICOTTA LINGUINI

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste like the sea.
• While the water comes to a boil, heat a large saute pan to a medium heat. Add olive oil, once oil is hot, add tomatoes. Saute until tomatoes start to soften, after 5-7 minutes. After 2-3 minutes of cooking, drop the pasta in to the water, make sure to use tongs to separate the noodles.
• Once tomatoes start to soften, add garlic and toss. Saute 2 minutes.
• When the pasta is just under aldente, use tongs to transfer the pasta to the tomatoes and garlic. (We want the pasta to be underdone because it will finish cooking in the sauce). Be sure to reserve cooking liquid! Add 1/2 cup along with the noodles and salt. Use tongs to toss.
• Add ricotta. Toss. If necessary, add another 1/4-1/2 cup of pasta water. (I used 1/2 cup) Season to taste with salt and pepper.

ROASTED CHERRY TOMATO PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
• Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
• When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
• Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
• Serve topped with Pecorino Romano cheese.