When I see those gorgeous heirloom tomatoes with their interesting shapes and vibrant colors, I often can
- 1 lb mixed heirloom tomatoes (or red and yellow grape tomatoes) -
- 4 shallots, trimmed and cut in quarters -
- 2 Tbsp olive oil -
- Kosher salt -
- Freshly ground black pepper -
- ¼ cup additional olive oil -
- 3 cloves garlic, minced -
- 1 Tbsp dried basil -
- 4 cups cooked spaghetti -
- 1 cup ricotta cheese -
1. Preheat oven to 400°F.
2. If tomatoes are large, cut them in halves or quarters. Mix tomatoes and shallots with 2 tablespoons olive oil and spread out on a large baking sheet. Sprinkle with salt and pepper. Roast uncovered for 15 minutes, until tender.
3. Meanwhile, heat ¼ cup olive oil in a pan. Remove from heat and add minced garlic and basil. Let cool.
4. Remove tomatoes and shallots from oven and place in a large mixing bowl. Pour olive oil mixture over and mix gently to coat.
5. While tomatoes are roasting, cook pasta according to package directions. Drain well. Let cool until lukewarm.
6. Mix pasta with ricotta cheese. Add roasted tomato mixture and mix.
NOTE: For a low-fat version, try using 1% cottage cheese in place of ricotta.
You can keep this dish pareve by omitting the ricotta cheese.
The tomato mixture can be made up to 2 days in advance.