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Recipe: Pasta with Ricotta, Roasted Tomatoes, Figs, and Arugula


Recipe: Pasta with Ricotta, Roasted Tomatoes, Figs, and Arugula Recipe

Ingredients:
  • 2 pints cherry tomatoes
  • 1 tbsp rosemary-infused olive oil (or regular olive oil)
  • 2 pints fresh figs (you can substitute with dried figs, but don't roast them and reconstitute them in boiling water)
  • 1/2 lb rigatoni
  • 1 lb fresh ricotta
  • 8 oz wild arugula
  • 2 tbsp balsamic vinegar
  • Salt and black pepper, to taste
Directions:
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