Roasted Tomato Fettuccine with Arugula & Ricotta
Deceptively simple and totally delicious, our roasted tomato fettuccine combines the flavors of olive tapenade, fresh arugula, and ricotta salata. It takes just a few easy steps – anyone can do it!
Roasted Tomato Fettuccine with Arugula & Ricotta
Prep Time 30 minutes
Servings 4 Servings
Ingredients
- 1 ¼ lb./~4 plum tomatoes halved
- 5 oz. fettuccine
- 1 Tbsp. extra virgin olive oil
- ¼ cup/1 oz. finely chopped garlic
- 8 cups/8 oz. roughly chopped arugula
- ¼ cup/2 oz. olive tapenade
- 2 oz. ricotta salata
Instructions
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Preheat oven to 450ºF. Place tomatoes, skin side down, on a lightly oiled baking tray. Roast tomatoes until softened and reduced in size by about half (about 25 minutes). Allow to cool slightly before roughly chopping. Reserve.
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While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and reserve.
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Heat a sauté pan over medium heat. Add the oil and garlic and cook until aromatic and starting to brown (about 30 seconds). Add the arugula and wilt (about 30 seconds more). Toss in the pasta, tomatoes and tapenade. Thoroughly combine.
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Divide between 4 bowls. Crumble ricotta salata over the top.
Recipe Notes
An exclusive SharethePasta.org recipe.
