Roasted Cherry Tomatoes With Angel Hair Recipes

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ROASTED CHERRY TOMATOES

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 6



Roasted Cherry Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
  • Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

ROASTED CHERRY TOMATOES WITH ANGEL HAIR PASTA

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19



Roasted Cherry Tomatoes with Angel Hair Pasta image

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
  • Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes. Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
  • Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.

1 pound red cherry tomatoes, halved
1 pound yellow cherry tomatoes
1/2 pound small green heirloom tomatoes, quartered
1/4 cup olive oil
3 tablespoons slivered garlic
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup chiffonade fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon minced fresh oregano leaves
1 pound angel hair pasta
2 tablespoons extra-virgin olive oil
8 ounces whole-milk ricotta salata, crumbled
1/2 cup toasted pine nuts
1/2 cup grated Pecorino
Additional chopped fresh herbs, garnish
Hot French or Italian bread, accompaniment

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