Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.

Recipe Summary test

15 mins
50 mins
65 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • 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.

  • Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.

  • When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. 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.

  • Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.

  • Serve topped with Pecorino Romano cheese.

Nutrition Facts

347 calories; protein 17.9g; carbohydrates 49.3g; fat 10.2g; cholesterol 27.5mg; sodium 504.4mg. Full Nutrition

Reviews (2)

Rating: 5 stars
We loved this. Was easy to make. Definitely a keeper. Thanks for sharing. Read More
Rating: 5 stars
Absolutely delicious, exactly as it is. Because of packaging, I used 4 more ounces of cherry tomatoes! (Oh no!) I left my tomato mixture in the oven a bit too long (kids), but it was still fantastic, even though my tomatoes were a bit overdone, otherwise, this recipe goes into my "Make again" file! Read More
Rating: 5 stars
Very good!! Used the tomatoes (both kinds) and fresh herbs from my brother's garden. The red pepper is a nice kick. Read More
Rating: 5 stars
I simply love it! Simple but not really simple in taste! Magically delicious and flavourful! Read More
Rating: 5 stars
This recipe is AMAZING!! I wish I had found sooner when my garden cherry tomatoes were booming!! I knew this would be a good one just by reading and as such, only modified slightly! I left tomato amounts as written but also added some sliced Bella mushrooms and chopped sweet onion. Because I had an extra pound + of veggies, doubled the chicken broth, balsamic and oil - leaving red pepper flakes as written. Added 1 tsp dry oregano (IPO fresh as I had none) to tomato mix prior I placing in the oven. Started linguine halfway through (not in the last 10 min - you need time to bring water to a boil!). Stirred in fresh basil, parsley and ricotta when I pulled from the oven. My husband insisted not mixing linguine in/together and served like spaghetti but I would absolutely mix altogether next time. Served with French bread. This was DELICIOUS!! Flavorful and pretty dang easy. Sprinkled Romano overall. A new favorite and easy weeknight or Meatless Monday/Lent alternative! Must make again!! Thank you!! Read More
Rating: 5 stars
Great pasta dish! Really quite easy to make too! I did not use the full amount of ricotta and red pepper flakes called for--I just eyeballed those amounts--and I sprinkled the tomatoes with granulated chicken bouillon instead of using chicken broth. It turned out delicious! I love the intense tomato flavor you get from roasting them, and that little bit of heat from the red pepper flakes just makes it pop! Absolutely delicious! Thanks so much for the recipe! Read More