pasta with roasted cherry tomatoes

Penne with Roasted Tomatoes and Fresh Ricotta

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


  • 1 pint cherry tomatoes, cut in half
  • 2 tablespoons olive oil, plus more for drizzling
  • Freshly ground black pepper and coarse salt
  • 10 sprigs fresh thyme
  • 8 ounces penne or other short pasta, cooked according to the package directions
  • 1 cup fresh ricotta
  • zest of 1 lemon


  1. Preheat oven to 425º F.  Line a rimmed baking sheet with foil and lay the tomatoes in a single layer.  Drizzle with a little olive oil and sprinkle with salt and pepper. Roast until soft, about 20 minutes.Set aside to cool.
  2. Toss the pasta with a little more olive oil and divide among bowls.  Spoon some the ricotta over each serving and top with some of the tomatoes and thyme sprigs. Drizzle with a little more olive oil and sprinkle with lemon zest and a grinding of pepper and serve!