The vibrant color of the tomatoes, the slight oozy melting goodness of the ricotta and the golden locks of the tagliatelle make for a delightful pasta.
Of all the foods in the world, pasta is one that I could eat seven days a week. I love the textures of pasta when cooked right, and the plenty of different ways of preparing it, from Fettuccine with Mushrooms, to Lasagna alla Romana, always brings a smile to my face and hunger to my stomach.
I remember when my daughter was a newborn and she would wake up to want to eat and I would feed her while laying next to her, on the TV a cooking show called the Elegant Gourmet. The show would start with a red Ferrari pulling up to a house and the star of the show and a beautiful woman would exit the car. How Italian is that, pretty stereo typed. Cheesy maybe a bit, but the pasta dishes that he made had my mouth water, and a desire to make pasta at 5:00 in the morning was huge. I know you are probably wondering if I made pasta at that time of day and yes, there were a few occasions where I succumbed to the urge and I have to tell you it was absolutely amazing. My nonni would turn in their graves if they knew, as Italian traditional breakfast is a nice frothy cappuccino (or caffellatte) and a some sort of sweet, be it cornetto (croissant) or biscotti, or bread, dipped in the cappuccino.
I happened upon this recipe that I am going to share with you from a Chatelaine magazine I was reading at the doctor’s office, while waiting for my wife. Sometimes, going to the doctor is not a terrible thing.
This recipe for Tagliatelle with ricotta and roasted grape tomatoes is beautiful and elegant in texture, color, taste and simple in preparation.
The grape tomatoes tossed in oil, salt and pepper with a little oregano, basil, and parsley. Slowly roasted in an oven to sweet caramelized perfection with a flavor intensity bar none. The ricotta creamy, smooth with a richness in flavor, harmonizing the al dente texture of the tagliatelle, which is a pasta similar to fettuccine just a bit narrower, both made with eggs and flour. While fettuccine originated from Lazio, tagliatelle originated from Emilia Romagna.
I love the look of this dish: the vibrant color of the tomatoes, the slight oozy melting goodness of the ricotta and the golden locks of the pasta, and of course that pungent jewel that I love so much, Parmigiano Reggiano. This dish has made my favorites’ list: Tagliatelle with ricotta and oven roasted grape tomatoes.
- 100 grams Tagliatelle pasta
- 15 grape tomatoes halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil chopped
- 1 teaspoon fresh parsley chopped
- 1/2 cup fresh ricotta crumbled
- salt and pepper to taste
- Toss grape tomato halves with olive oil, oregano, basil, parsley, and a pinch of salt and pepper
- Place some parchment paper on a baking sheet and put tomatoes on, possibly face up.
- Bake in a preheated oven at 350° F. for about 35 minutes, take out, set aside.
- Bring a pot of salted water to boil.
- Taste the water for saltiness to ensure the flavor you want out of the pasta.
- Place tagliatelle in the boiling water and cook for 8 minutes or the recommended cooking time on the package.
- Drain pasta and toss with cooked grape tomatoes, crumble in the ricotta and lightly toss.
- Finish with a nice dusting of Parmigiano.
- Serve and enjoy.