Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Lay
Tomatoes on the Vine (500 g)
on a baking dish and drizzle with some
Extra-Virgin Olive Oil (30 mL)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Roast until bursting and charred in spots, 20 to 30 minutes.
Step 4
In a bowl, toss
Heirloom Cherry Tomatoes (150 g)
,
Fresh Basil (5 g)
, and
Fresh Mint Leaves (5 g)
with
Extra-Virgin Olive Oil (30 mL)
, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Remove the roasted tomatoes from the vine and cut some in half.
Step 6
Mash
Ricotta Cheese (120 g)
with the back of a spoon to make it creamier.
Step 7
Bring a large pot of salted water to a boil. Add
Spaghetti (320 g)
, and cook according to package directions until al dente. Reserve 1 cup of liquid and drain the rest.
Step 8
Return pasta to the pot and toss it with the roasted tomatoes, their oil, and 1/2 cup of reserved pasta water. Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Balsamic Vinegar (15 mL)
.
Step 9
Shred some extra basil and mint into the pot together with
Pecorino Romano Cheese (30 g)
.
Step 10
Divide pasta among plates then give each a dollop of ricotta and a spoonful of fresh-tomato mixture.
Step 11
To serve, garnish with a sprig or two of herbs, a drizzle of olive oil, and some grated cheese and pepper. Enjoy!
