Pasta With Cherry Tomatoes and Ricotta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The Vegetarian Kitchen Table Cookbook Ingredients:
1/4 cup olive oil |
40 cherry tomatoes, halved |
salt |
12 ounces pasta |
8 ounces ricotta cheese |
2 ounces romano cheese, grated |
1 teaspoon cracked black peppercorns |
Directions:
1. In a small saucepan, heat 2 tablespoons oil over low heat. Add tomatoes and pinch of salt. Cook, stirring often, until softened and browned, about 10 minutes.
2. Meanwhile, cook pasta. Drain.
3. Add tomatoes, ricotta, Romano to pasta and toss to combine. Drizzle with remaining olive oil. Garnish with pepper.
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