Spaghetti Aglio e Olio with Roasted Tomatoes and Ricotta

Serves 4-6



1 pint grape tomatoes
1/2 cup + 2 T extra virgin olive oil, divided
1 lb spaghetti
6 garlic cloves, chopped
red pepper flakes to taste
3 T parsley, chopped
4-6 T ricotta
salt and pepper to taste

Step 1:

Preheat oven to 400 degrees. Toss the grape tomatoes with 2 tablespoons of extra virgin olive oil, salt and pepper on a cookie sheet or other roasting pan (line with foil for easy clean-up, if you prefer). Make sure the tomatoes are in a single layer with a bit of space between them. Roast in the oven for 30 minutes, or until brown and bubbly, giving the pan a shake about half way through.

Step 2:

Bring water to a boil in a large pot. Once boiling, add a generous amount of salt to flavor the water. Add the spaghetti and cook until al dente (generally two minutes less than the package directions – the pasta should have a bite to it, not soft the entire way through).

Step 3:

Once the spaghetti is boiling, add the 1/2 cup olive oil, chopped garlic and red pepper flakes to a saute pan. Warm over medium heat until the garlic just begins to bubble, but doesn’t brown.

Step 4:

Drain the cooked spaghetti and toss in a bowl with the garlic and olive oil. To serve, divide onto plates and top with roasted tomatoes, a tablespoon of ricotta, chopped parsley and an extra drizzle of olive oil, salt and pepper as desired.

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