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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta according to package directions; drain well. Transfer drained pasta to a large bowl. Add 1 tablespoon oil, the basil, oregano, thyme and black pepper. Toss to combine; cover to keep warm.
In a very large skillet, heat the remaining 1 tablespoon oil. Add tomatoes and garlic; cook and stir over medium-high heat for 5 to 6 minutes or until tomatoes caramelize, skins burst and tomatoes begin to break down. Stir in broth; bring to boiling.
Add tomato mixture, parsley and chives to pasta mixture; toss gently to combine. Divide pasta mixture among serving plates. Top with ricotta salata.