Casarecce Pasta with Roasted Tomato and Ricotta

Name: Casarecce Pasta with Roasted Tomato and Ricotta
Total time: 45 min
Yield: 4
Ingredients: 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

Casarecce tossed with roasted tomato sauce, ricotta, fresh basil and Pecorino Romano.

Ingredients

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

Method

PREPARE: Bring a large pot of salted water to a boil. Preheat the oven to 400°F and line a sheet pan with parchment paper.
ROAST THE TOMATOES: Arrange the tomato halves skin-side down. Season with salt and pepper, then distribute the oregano, sugar and garlic over them. Drizzle with olive oil. Roast on the middle rack for about 30 minutes. If the garlic browns too much, remove the tomatoes early; discard any overly browned garlic before blending.
BLEND THE SAUCE: Blend the roasted tomatoes until smooth. With the blender on low, add olive oil until the sauce lightens in color and reaches your preferred consistency. Pour into a serving bowl.
COOK THE PASTA: Cook the casarecce until al dente. Transfer directly to the sauce, reserving the pasta water.
TOSS AND FINISH: Add the room-temperature ricotta and tear in the basil. Season with salt and pepper and stir until the ricotta is fully incorporated. If the sauce is too thick, add ½ cup warm pasta water. Finish with grated Pecorino Romano.