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Recipe: Pasta with Ricotta, Roasted Tomatoes, Figs, and Arugula
- 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:View on Eats Well With Others
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