sadly tomato season is quickly coming to a close. this is one of those summers where i wonder if i ever had the perfect tomato. there were some very tasty ones indeed,but, was there ever the ‘one’? however, when it comes to cherry tomatoes, these are usually a bit bolder and have more flavor. this is a great end of summer pasta recipe when there are remaining cherry tomatoes to use and are wondering what to do with them. this recipe is so simple and quick for a last-minute meal. fresh tomato, thyme, ricotta, and lemon juice. a wonderful blend. it is sad to say good-bye to a season but the next is always welcome…
1 lb rigatoni (or any other pasta such as penne)
1 pint cherry tomatoes, the larger ones halved
2 tbs olive oil, plus more for drizzling
12-15 sprigs of fresh thyme
1 1/2 c ricotta cheese
1 tsp sea salt
1/2 tsp fresh black pepper
zest of one lemon
juice of one lemon
red chili flakes
3 tbs fresh flat leaf parsley coarsely torn
preheat oven to 400 degrees and arrange the tomatoes in a single layer on a baking sheet with edges. drizzle with 2 tbs of olive oil and season with salt and pepper. lay 3/4 of the thyme sprigs on top of the tomatoes. place in the oven and bake until the tomatoes have bursted and soft. about 20 minutes. remove from oven and set aside.
meanwhile, cook pasta in salted water per the package instructions.
mix together the ricotta, lemon zest, and a good squeeze of one lemon. season with a pinch of chili flakes and freshly ground pepper.
divide the pasta in serving dishes and spoon the ricotta mixture over the pasta. top each dish with the tomatoes and thyme sprigs. drizzle a little olive oil over the pasta and sprinkle with the remaining thyme, and fresh parsley. season with salt and pepper if necessary. serve immediately.