Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- In a large bowl, combine pasta, cherry tomatoes, broccolini, ricotta salata, and romesco sauce.
- Gently toss until combined and season with salt and pepper.