Casarecce Pasta with Roasted Tomato and Ricotta
45 Minutes | Serves 4
1 lb Casarecce Pasta (Gluten Free Optional)
8 Plum Tomatoes Ends Trimmed and Halved
4 Garlic Cloves Pressed
2 tsp Dried Oregano
2 tsp Granulated Sugar
10-12 Fresh Basil Leaves
1½ cups Ricotta Cheese Room Temperature
Freshly Grated Pecorino Romano Cheese
Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large pasta pot of salted water on high heat.
Preheat the oven to 400 degrees.
Line a sheet pan with parchment paper. Place the halved tomatoes on the sheet pan skin side down. Sprinkle kosher salt and black pepper on all tomatoes. Evenly distribute the oregano, sugar and garlic. Drizzle extra virgin olive oil over each tomato half.
Bake on the middle rack of the oven for 30 minutes. Do not allow the garlic to get too brown. If the garlic starts to brown too much, remove the tomatoes from the oven. Remove any garlic that is too brown before blending.
Transfer the roasted tomatoes to a blender. Blend on high speed until smooth. Add extra virgin olive oil while blending on low speed until the sauce lightens in color and you reach your desired consistency. Pour the roasted tomato sauce in a serving bowl.
Cook the casarecce pasta in the salted boiling water to al dente and transfer directly to the serving bowl with the tomato sauce. Reserve the pasta water.
Add the ricotta cheese. Break up the fresh basil by hand and add to the bowl. Season with additional kosher salt and black pepper as needed. Stir all ingredients together until the ricotta cheese is fully incorporated.
Add ½ cup of warm pasta water if you feel the sauce is too thick.
Finish with grated Pecorino Romano cheese.
1 lb Casarecce Pasta (Gluten Free Optional)
8 Plum Tomatoes Ends Trimmed and Halved
4 Garlic Cloves Pressed
2 tsp Dried Oregano
2 tsp Granulated Sugar
10-12 Fresh Basil Leaves
1½ cups Ricotta Cheese Room Temperature
Freshly Grated Pecorino Romano Cheese
Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large pasta pot of salted water on high heat.
Preheat the oven to 400 degrees.
Line a sheet pan with parchment paper. Place the halved tomatoes on the sheet pan skin side down. Sprinkle kosher salt and black pepper on all tomatoes. Evenly distribute the oregano, sugar and garlic. Drizzle extra virgin olive oil over each tomato half.
Bake on the middle rack of the oven for 30 minutes. Do not allow the garlic to get too brown. If the garlic starts to brown too much, remove the tomatoes from the oven. Remove any garlic that is too brown before blending.
Transfer the roasted tomatoes to a blender. Blend on high speed until smooth. Add extra virgin olive oil while blending on low speed until the sauce lightens in color and you reach your desired consistency. Pour the roasted tomato sauce in a serving bowl.
Cook the casarecce pasta in the salted boiling water to al dente and transfer directly to the serving bowl with the tomato sauce. Reserve the pasta water.
Add the ricotta cheese. Break up the fresh basil by hand and add to the bowl. Season with additional kosher salt and black pepper as needed. Stir all ingredients together until the ricotta cheese is fully incorporated.
Add ½ cup of warm pasta water if you feel the sauce is too thick.
Finish with grated Pecorino Romano cheese.