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Warm & Rosy

2019-10-02 By Maggie Leave a Comment

Roasted Cherry Tomato Pasta with Ricotta

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Roasted Cherry Tomato Pasta — warmandrosy.com
Roasted Cherry Tomato Pasta — warmandrosy.com
Roasted Cherry Tomato Pasta — warmandrosy.com

I know it’s October, and tomatoes are so last month, but my tomato plants are blissfully unaware of the impending cold. We have so many tomatoes right now we cannot keep up. This cherry tomato confit (delectable topper of all things) and this simple spaghetti have been on repeat, so I cannot complain.

The beauty of this spaghetti lies in its simplicity: to make the sauce, cherry tomatoes and a few aromatics are simply tossed with olive oil and roasted in the oven until bursting and oozing forth their juices. Roasting is a very simple method for preparing a sauce from scratch. It’s hands-off and easy-cleanup, but it also intensifies the flavor of the tomatoes — a win-win.

The recipe calls for pureeing about 3/4 of the tomato mixture, either with a blender, immersion blender or, for a more rustic sauce, with a potato masher or fork right in the baking dish. This is casual weeknight cooking at its finest. Toss the spaghetti with the silky sauce, reserved tomatoes and a little pasta water, and top with ricotta, a drizzle of olive oil and a sprinkling of salt, pepper and fresh herbs (pesto optional, but encouraged).

Serve and enjoy — in a few weeks, these last remnants of summer’s bounty will be gone! xo Maggie

Roasted Cherry Tomato Pasta — warmandrosy.com
Roasted Cherry Tomato Pasta — warmandrosy.com
Roasted Cherry Tomato Pasta — warmandrosy.com
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Roasted Cherry Tomato Pasta — warmandrosy.com

Roasted Cherry Tomato Spaghetti with Ricotta

  • Author: Maggie
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
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Ingredients

  • 1.5 lbs cherry tomatoes (about 4 heaping cups)
  • 1 small yellow onion, thinly sliced
  • 4 garlic cloves, peeled and smashed
  • 3 sprigs of fresh oregano
  • 3 tbsp extra virgin olive oil
  • 3/4 tsp sea salt
  • Freshly ground pepper
  • 1 lb spaghetti
  • Fresh ricotta
  • Optional toppings: pesto, homemade or store-bought, and fresh herbs

Instructions

  1. Preheat oven to 375 degrees F.
  2. Place tomatoes, onion, garlic cloves and oregano in a large baking dish. Toss with extra virgin olive oil, salt and freshly ground pepper. Roast for approximately 30 minutes, until tomatoes are bursting and releasing their juices.
  3. Meanwhile, set a large pot of water to boil. Add a very generous pinch of salt once the water has come to a boil. My rule of thumb is about 2 tbsp of salt for every 1 lb of pasta. Return to a boil. Once the tomatoes are nearing completion, add the pasta and cook according to the package directions. Right before the pasta is ready, reserve 1 cup of the cooking water. Drain the pasta.
  4. While the pasta cooks, puree about 3/4 of the roasted tomato mixture. You can do this in a blender, with an immersion blender or, for a more rustic sauce, with a potato masher or fork.
  5. Return the drained pasta to the pot and toss with the sauce and reserved tomato mixture. Continuing tossing and add the reserved pasta water little by little (you won’t need all of it) until the sauce is smooth and glossy.
  6. Transfer to bowls, top with a dollop of ricotta, a drizzle of olive oil and a sprinkle of salt and pepper. Optional toppings: pesto and fresh basil and oregano. Enjoy!

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Filed Under: Food & Drink, Mains, Pasta Tagged With: fall, pasta, spaghetti, summer, tomato, weeknight

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About Warm & Rosy

Hello! Welcome to Warm & Rosy - a cozy space dedicated to nourishing food and clean living. I'm Maggie - a new mother and lawyer-on-hiatus with a passion for delicious food that nurtures body and mind. Here you will find flavorful recipes that take advantage of nutrient-dense, whole food ingredients and the season's bounty. I also share musings on modern motherhood and relaxed advice for living a nontoxic lifestyle. Read More…

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All opinions are 100% my own, and each and every product I recommend is something I truly like and use.

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Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

Instagram

Instagram post 2192366012750744123_4473410053 That drizzle 🌧 ✨  This is the creamy, dreamy dressing I can’t stop making: 1/4 cup tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp maple syrup, 3/4 tsp sea salt, pinch of pepper, 2-4 tbsp water. Drizzle with abandon atop salads, grains, roasted veggies, etc.
Instagram post 2191642520828932256_4473410053 If you look closely you will see fried capers in there 👀 What isn’t improved by fried capers? Recipe link in bio for this roasted cauliflower + radicchio + crispy caper + meyer lemon salad 🍋
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.
Here’s my recipe: 4 heaping cups fresh cranberries (mine come in a 1 quart box), 1.5 cups apple cider, zest of 1 orange, 1 cinnamon stick, 1 inch knob ginger peeled and grated, 1/4 cup raw sugar (I like it tart — add more if you wish) >>> simmer until cranberries are broken down and the mixture has thickened, about 20 min >>> stir in 3 tbsp orange juice. Enjoy!
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