By Luke Chavez
The Times 

Roasted Cherry Tomato and Ricotta Pasta

My Recipes|Luke Chavez


Luke Chavez

Roasted Cherry Tomato and Ricotta Pasta

Every summer, I patiently anticipate the first homegrown tomatoes of the season. While diligently watering our garden, I keep a daily check on when the sun-ripened delights are ready to pluck.

This year, with the long, cold, and wet spring we had, everything seems to be a little behind schedule. Sadly, we might have to wait a tad longer for our backyard tomatoes.

Luckily, ripe cherry tomatoes, available in most grocery stores, are a quick go-to when craving a burst of sunny flavor. Here, the little tomatoes are roasted with herbs and olive oil to concentrate their flavor. Whipped up with cream...

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