4 Serves
63 Mins
Preheat your oven to 175°C. In a large glass baking dish, combine the tomatoes, cooking oil, stock, minced garlic, white vinegar, salt, black pepper, and red pepper flakes.
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Vitamin E
7 mg / 15 mgVitamin K
172 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
335 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
578 mg / 4,700 mgSodium
811 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Place the baking dish on the middle rack of the oven and roast the mixture, stirring occasionally, until the tomatoes are tender and have released their juices, approximately 45 minutes.
While the tomatoes roast, bring a large pot of salted water to a boil and cook the linguine, straining it 2 minutes before the package instructions suggest for al dente texture.
Remove the roasted tomato mixture from the oven and stir in the fresh basil, parsley, and oregano. Transfer the strained linguine into the pot, add the tomato mixture, and cook over medium heat for 2 minutes.
Add the ricotta cheese to the pasta and stir gently until the sauce is smooth and creamy. Serve immediately, topped with grated Romano cheese.
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