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Cook the pasta according to package instructions. When finished, scoop out 1 cup of the pasta water and drain the pasta using a colander.
Transfer the pasta back into the pot and mix in the tomato ricotta pesto. Add about 1/4 of a cup of pasta water at a time to thin out the sauce to your liking.
While the pasta is cooking, add 2 tbsps of olive oil to a large skillet and heat over medium heat. Add the panko, lemon zest, and red pepper flakes, stir to coat the panko and cook for 4-5 minutes, stirring occasionally, until the panko is toasted. Right before removing it from the heat, add lemon juice from half the lemon.
Using the same skillet you used for the lemony panko, add 1 tbsp of olive oil and heat over high heat. Once the pan is scorching hot add all the tomato ingredients except for the balsamic vinegar. The tomatoes will sizzle right away so it's best to cover them with a splatter guard. Let them cook for 4-5 minutes until the tomatoes begin to burst, stirring occasionally. Right before removing them from the heat, add the balsamic vinegar, stir, and transfer to a plate.
Add the tomatoes and the panko to the pot with the pasta, mix, and divide between plates. Garnish with fresh chopped basil and freshly shredded romano cheese.