Rotini with Roasted Cherry Tomatoes and Ricotta
After making the
cannoli cream for my fruit salad last weekend I found myself with a large amount of fresh ricotta leftover. I would be embarrassed to tell you how many times I have had ricotta spoil in my refrigerator, but this time I was determined to make good use of it by creating a tasty pasta dish.
This technique is so easy and yields such delicious results that I hope you'll add it to your winter repertoire once you've tried it. It is now my favourite method for winter tomatoes. While you're puttering around your house this weekend, tuck a pan of tomatoes in the oven, come back 45 minutes later, and have a peak. They will add a whole new dimension of flavour to your pasta dishes!
Not only does slow-roasting concentrate and caramelize the intense flavour of cherry tomatoes, but it also gives them a meatier, more robust texture. The roasted tomatoes become versatile ingredients, perfect for tossing into pasta or salads, layering on sandwiches and crostini, or just using as a terrific side dish for grilled or roasted meats. They keep in the refrigerator for a week (or longer, I suppose, if you can manage not to eat them all first), and you can freeze them, too. A bonus is the lovely tomato-infused olive oil left over after roasting; drizzle it over grilled vegetables or on crusty bread, or use it in a vinaigrette.
