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  • Author: Jillian Guyette


  • 8 oz dried gluten-free pasta (shells or penne)
  • 1/2 cup Romesco sauce
  • 1 cup cherry tomatoes (halved)
  • 1 cup broccolini florets
  • 1/2 cup ricotta salata (crumbled)
  • 1 tsp red pepper flake
  • 2 tbs olive oil (divided)
  • salt and pepper


  1. Preheat oven to 400°. Toss cherry tomatoes with 1 tbs olive oil and season with salt and pepper. Place on a baking sheet and roast until blistered and cooked down, about 10 minutes. Remove and set aside to cool completely.
  2. Meanwhile, bring a pot of water to a boil over high heat. Add pasta and cook according to package directions until al dente. Drain pasta, rinse with cold water to stop cooking and set aside.
  3. In a small skillet over medium high heat, warm 1 tbs olive oil. When shimmering, add broccolini, red pepper flake, and a generous seasoning of salt and pepper. Sauté, stirring frequently until bright green and slightly wilted, about 5 minutes. Remove from heat and set aside to cool completely.
  4. In a large bowl, combine pasta, cherry tomatoes, broccolini, ricotta salata, and romesco sauce.
  5. Gently toss until combined and season with salt and pepper.
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