Roasted Tomatoes:
2 lb. tomatoes (use Roma or cluster tomatoes)
1 tbsp. olive oil
1 clove garlic, minced
1/2 cup loosely packed shredded fresh basil
salt and pepper to taste
Pasta and Cheese mixture:
1 cup part skim ricotta cheese
1/4 cup parmesan cheese
2 tbsp. minced fresh oregano, or 1 tbsp. dried oregano
12 oz. dried pasta such as penne
recipe directions
Prepare roasted tomatoes: Preheat oven to 425*F.
Core tomatoes and cut in half or quarters, depending on size.
Squeeze gently to get rid of seeds.
Place oil, garlic and basil in non-metallic bowl.
Add tomatoes and toss well. Place, skin side up, in a non-metallic baking dish.
Bake until the skin darkens, carmelizing to a deep glossy brown, about 20 minutes.
Season with salt and pepper. Chop tomatoes and set aside.
In a large bowl, combine ricotta, parmesan and oregano.
Cook pasta according to package directions; drain well.
Toss pasta with ricotta mixture and tomatoes.
Good luck,
eleena
