Burst Cherry Tomato Linguine

Name: Burst Cherry Tomato Linguine
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tbsp Balsamic Vinegar; 0.5 tsp Black Pepper; 2 lb Cherry Tomato; 3 tbsp Chicken Broth; 0.5 lb Diced Tomatoes; 0.25 cup Fresh Basil; 1 tbsp Fresh Oregano; 2 tbsp Fresh Parsley; 3 whole Garlic; 12 oz Linguine; 1 tbsp Olive Oil; 0.5 cup Pecorino Cheese; 1 tsp Red Pepper Flakes; 8 oz Ricotta Cheese; 0.75 tsp Salt

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Sugar-Free Vegetarian 🥦

Burst Cherry Tomato Linguine brings sweet, roasted tomatoes together with garlicky olive oil and fresh herbs for a bright, gently spicy sauce. Whole-wheat linguine catches the silky juices, while dollops of ricotta and a sprinkle of Pecorino add creamy richness and a salty finish. Serve it for a relaxed weeknight dinner or a light summer gathering when tomatoes are at their peak.

Prep15 mins
Cook50 mins
Serves6
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C).
2

In a large glass baking dish, combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper; toss to coat.
3

Roast on the middle rack of the preheated oven, stirring regularly, until the tomatoes are tender, about 45 minutes.
4

Remove from the oven and stir in the basil, parsley, and oregano.
5

When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil.
6

Cook the linguine at a boil until tender yet slightly firm, 5 to 7 minutes (cook for 2 minutes less than the package directions). Drain and return to the pot.
7

Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes.
8

Add the ricotta cheese and stir until melted and smooth.
9

Serve topped with Pecorino Romano cheese.