a taste of Italian: Roasted Cherry Tomato & Ricotta Tagliatelle

Written By Kaitlin Gee
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End of Summer flavors with multi-color cherry tomatoes roasted with Italian spices over Jovial Gluten Free BROWN RICE PASTA EGG TAGLIATELLE and topped with fresh ricotta.

Ingredients:

  • I used Trader Joes Italian style spice, Soffritto blend which is made up of: Crispy onion, Sundried tomato, Parsley, Garlic, Sea Salt, Red Pepper, Rosemary and Sage.

  • 100% extra virgin olive oil

  • 2 Pints of Fresh multi-colored cherry tomatoes

  • Gluten Free Pasta (I enjoy the Jovial best)

  • Fresh Ricotta (for dairy free version, Kite Hill Almond Milk Ricotta)

Directions:

  • In a bowl combine the cherry tomatoes, Italian spices and the EVOO. Mix and place in a glass Pyrex or oven safe pan to roast.

  • Heat oven at 375℉, and roast tomatoes for 25 minutes.

  • Meanwhile, boil water (follow directions on pasta) and add pinch of sea salt to the water.

  • Once pasta is finished, strain and place in dish, top with the roasted tomatoes and juice of the EVOO and top with 3-4 spoonful’s of fresh ricotta.

Enjoy!

Kaitlin Gee https://www.mrsgeefreeliving.com
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