Roasted Cherry Tomatoes with Angel Hair Pasta

1. 1

   Position rack in center of oven and preheat to 350 degrees F.

2. 2

   In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper.

3. 3

   Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes.

4. 4

   Remove from the oven and add the basil, parsley, and oregano.

5. 5

   Stir well.

6. 6

   Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes.

7. 7

   Drain and return to pot.

8. 8

   Toss with the extra-virgin olive oil.

9. 9

   Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes.

10. 10

    Add the ricotta salata cheese and stir until mostly melted, about 1 minute.

11. 11

    Remove from the heat and transfer to a large serving bowl.

12. 12

    Toss with the pine nuts and Pecorino cheese.

13. 13

    Garnish with additional herbs, as desired, and serve immediately.

* Per serving · 4 servings · Values may vary.