Recipe By Scott Koeneman
Published Aug 2nd
Prep 15m Cook 50m Additional - Ready In 65m
Servings 6 servings Calories 347

Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.

Recipe Ingredients

  • 2 pounds red cherry tomatoes, halved
  • ½ pound tomatoes, roughly chopped
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon red pepper flakes
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup julienned fresh basil leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 12 ounces whole wheat linguine
  • ½ (16 ounce) container low-fat ricotta cheese
  • ½ cup finely shredded Pecorino Romano cheese

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
  3. 3 Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
  4. 4 When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
  5. 5 Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
  6. 6 Serve topped with Pecorino Romano cheese.

Nutrition Facts

  • Calories 347
  • Carbohydrate 49.3 g
  • Cholesterol 27.5 mg
  • Fat 10.2 g
  • Fiber 9.8 g
  • Protein 17.9 g
  • Saturated Fat 4 g
  • Sodium 504.4 mg
  • Sugar 2.7 g


  1. Absolutely delicious, exactly as it is. Because of packaging, I used 4 more ounces of cherry tomatoes! (Oh no!) I left my tomato mixture in the oven a bit too long (kids), but it was still fantastic, even though my tomatoes were a bit overdone, otherwise, this recipe goes into my "Make again" file!
  2. This recipe is AMAZING!! I wish I had found sooner when my garden cherry tomatoes were booming!! I knew this would be a good one just by reading and as such, only modified slightly! I left tomato amounts as written but also added some sliced Bella mushrooms and chopped sweet onion. Because I had an - Read more ...
  3. I simply love it! Simple but not really simple in taste! Magically delicious and flavourful!
  4. We loved this. Was easy to make. Definitely a keeper. Thanks for sharing.
  5. Very good!! Used the tomatoes (both kinds) and fresh herbs from my brother's garden. The red pepper is a nice kick.
  6. Great pasta dish! Really quite easy to make too! I did not use the full amount of ricotta and red pepper flakes called for--I just eyeballed those amounts--and I sprinkled the tomatoes with granulated chicken bouillon instead of using chicken broth. It turned out delicious! I love the intense tomato flavor you get from roasting - Read more ...

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