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Dairy
Easy
30 Minutes
Diets 
Oven-roasted tomatoes and fresh ricotta top this delicious classic pasta salad.
1 pound pasta, such as rigatoni or Tuscanini Penne Pasta
1 pint cherry tomatoes, halved (about 2 cups)
2 tablespoons Bartenura Olive Oil, plus more for serving
black pepper
10 sprigs fresh thyme
1 and 1/2 cups fresh ricotta
zest of 1 lemon
Preheat oven to 425 degrees Fahrenheit.
Arrange the tomatoes in a single layer on a baking sheet. Drizzle with oil, season with half a teaspoon salt and a quarter-teaspoon pepper. Scatter thyme on top
Place tomatoes in oven and bake until soft, about 15–20 minutes. Set aside to cool.
Divide pasta among six large bowls. Spoon some of the ricotta over each serving. Top with tomatoes and thyme.
Drizzle with the oil and sprinkle with the lemon zest and pepper to taste just before serving.
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