Tagliatelle with Ricotta and Roasted Grape Tomatoes – a delicious recipe with Grape Tomatoes, Olive Oil, Oregano, Fresh Basil, Fresh Parsley, Pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1.
2
Preheat oven to 350 degrees F. Wash and cut the grape tomatoes in half, then toss them with olive oil, oregano, basil, parsley, and a pinch of salt and pepper.
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2.
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Place some parchment paper on a rimmed baking sheet and spread tomatoes in an even layer, cut side up.
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3.
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Bake in a preheated oven at 350 degrees F for about 30 minutes.
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Remove them from the oven and set aside.
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4.
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Bring a pot of salted water to boil.
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Taste the water for saltiness to ensure the flavor you want out of the pasta.
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Place tagliatelle in the boiling water and cook for 8 minutes or the recommended cooking time on the package.
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Drain pasta and toss with cooked grape tomatoes, crumble in the ricotta and lightly toss.
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8.
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Finish with a nice dusting of Parmigiano.
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Serve and enjoy.
291
kcal
Calories
12
g
Fat
37
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 15 Grape Tomatoes, 2 Tablespoons Extra Virgin Olive Oil, 1 teaspoon Dried Oregano, 1 teaspoon Fresh Basil, Chopped, and more.
Yes, Tagliatelle with Ricotta and Roasted Grape Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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