Cherry Tomato Pasta

Ingredients

• 2 pounds red cherry tomatoes , halved
• 0.5 pounds 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
• 0.75 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 0.25 cups julienned fresh basil leaves
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh oregano
• 12 ounces whole wheat linguine
• 0.5 containers low-fat ricotta cheese , 16 ounce
• 0.5 cups finely shredded Pecorino Romano cheese

Instructions

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.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

8. 8

   Add ricotta cheese and stir until melted and smooth.

9. 9

   Serve topped with Pecorino Romano cheese.