Roasted Tomatoes with Penne and Ricotta Salata


  • 1 cup(s) coarsely shredded ricotta salata cheese
  • Salt and freshly ground pepper
  • 6 clove(s) garlic
  • 3 pound(s) ripe plum tomatoes
  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 0.75 pound(s) penne or farfalle
  • 3 small onions

1. Preheat the oven to 350°. Pour 1/4 cup of the olive oil into a large roasting pan. Add the tomatoes, onions and garlic and toss to coat with the oil. Season lightly with salt and pepper and roast for about 50 minutes, or until the tomatoes are soft and starting to brown and the juices have beg...

View full recipe at Food & Wine


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