This is a wonderful seasonal dish to make with summer tomatoes. It was especially fabulous with my new favorite pasta, bucatini, too. We ate it warm but it could also be enjoyed at room temperature. The crunchy, cheesy croutons really added something special.
I used store-bought ricotta as a shortcut, but included a link to freshly made ricotta below. This recipe was (very slightly) adapted from Martha Stewart Living. Quick and delicious!
- 1 pound grape or cherry tomatoes (3 cups)
- 7 tablespoons extra-virgin olive oil, plus more for drizzling
- coarse salt and freshly ground black pepper
- 3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups) (I used Trader Joe’s Tuscan Pane)
- 1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
- 2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
- 1/4 cup packed shredded fresh basil, plus sprigs for serving
- 3 tablespoons shredded fresh mint, plus sprigs for serving (I omitted the mint)
- 12 ounces bucatini, spaghetti, or linguine
- 1 cup fresh ricotta
- Preheat oven to 425 degrees, preferably on convection.
- In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes.
- Meanwhile, on a parchment paper-lined rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
- Toss diced tomatoes, basil, and mint (if using) with remaining 2 tablespoons oil; season with salt and pepper.
- Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
- Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper.
- Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons.
- Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.
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