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1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2. Spread the cherry tomatoes on the baking sheet, drizzle with extra-virgin olive oil, and season with about half of the kosher salt, some black pepper, dried oregano, dried basil, and red pepper flakes. Toss to coat and spread in an even layer.
3 cup cherry tomatoes,
3 tbsp extra-virgin olive oil,
2 cup cottage cheese (2% or 4% milkfat),
1 tsp dried basil,
0.2 tsp red pepper flakes,
0.6 tsp kosher salt,
0.5 tsp black pepper
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3. Roast the cherry tomatoes for 18 to 22 minutes, until they are blistered, softened, and releasing juices. Set aside to cool slightly.
3 cup cherry tomatoes
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4. While the tomatoes roast, bring a large pot of well-salted water to a boil. Add the short pasta and cook until just al dente according to package directions.
1.2 tsp kosher salt,
12 oz short pasta (penne, rigatoni, or fusilli)
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5. Just before draining, reserve pasta cooking water in a heatproof cup. Drain the pasta and set aside.
12 oz short pasta (penne, rigatoni, or fusilli),
0.8 cup pasta cooking water
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6. In a blender, combine cottage cheese, grated Parmesan cheese, roasted cherry tomatoes with their juices, garlic cloves, remaining kosher salt, black pepper, dried oregano, dried basil, red pepper flakes, and lemon zest. Blend until completely smooth and silky, scraping down the sides as needed.
3 cup cherry tomatoes,
3 clove garlic clove,
2 cup cottage cheese (2% or 4% milkfat),
0.5 cup grated Parmesan cheese,
1 tsp dried basil,
0.2 tsp red pepper flakes,
1.2 tsp kosher salt,
0.5 tsp black pepper,
1 tsp lemon zest
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7. Return the drained pasta to the still-warm pot over low heat. Pour in the blended sauce and stir to coat, adding splashes of pasta cooking water until the sauce is glossy and clings to the pasta.
12 oz short pasta (penne, rigatoni, or fusilli),
0.8 cup pasta cooking water
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8. Taste and adjust seasoning with more salt, black pepper, or red pepper flakes if needed. Serve immediately, topped with torn fresh basil leaves and an extra sprinkle of grated Parmesan cheese if desired.
0.5 cup grated Parmesan cheese,
0.2 tsp red pepper flakes,
0.5 tsp black pepper,
0.5 cup fresh basil leaves (garnish)
