penne with tomatoes and red onion

Gather It

• 1 pint cherry tomatoes, halved
• 1/2 medium red onion, sliced 1/2 inch thick
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• Coarse salt
• 1/2 teaspoon crushed red-pepper flakes
• 8 ounces dried penne
• 1 garlic clove, minced
• 1 tablespoon chopped fresh oregano
• 1/4 cup part-skim ricotta cheese

Make It

1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
3. Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.

Note It

This dish was super quick and easy. Loved the mix of tomatoes and red onion with the kick of the red pepper flakes. Next time I won't add the full 1/2 teaspoon of red pepper, maybe a full 1/4 of a teaspoon and could do without the ricotta cheese. Oh and I just realized that I forgot to add the oregano..oops! It definitely wasn't missed but I will try adding it next time around.

{recipe via whole living}