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
• ½ , 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.

Nutrition per serving