Roasted Tomato & Ricotta Pasta

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    811

Sweet roasted tomatoes, aromatic basil and creamy ricotta make a fresh, tasty sauce for pasta.

recipe updated May 3, 2019

Ingredients

  • Cherry tomatoes icon
    Cherry tomatoes
    500g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    59ml
  • Fresh thyme icon
    Fresh thyme
    2g
  • Garlic clove icon
    Garlic clove
    24g
  • Dried chilies icon
    Dried chilies
    0g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    0ml
  • Salt icon
    Salt
    as needed
  • Pasta icon
    Pasta
    400g
  • Fresh basil icon
    Fresh basil
    as needed
  • Ricotta cheese icon
    Ricotta cheese
    125g

Tools

  • kCook icon Small bowl
  • kCook icon Large saucepan
  • kCook icon Medium roasting dish

Step preview

  1. Prep and set aside cherry tomatoes: halved
  2. Prep and set aside fresh basil: torn
  3. Prep and set aside ricotta cheese: crumbled
  4. Prep and set aside fresh basil: torn
  5. Pre-heat - 200°C
  6. Get a clean medium roasting dish
  7. Add prepared cherry tomatoes
  8. Add extra virgin olive oil
  9. Add fresh thyme
  10. Add sliced garlic clove
  11. Add dried chilies
  12. Season with salt & pepper
  13. Roast until softened - 20 min, 200°C
  14. Get a clean large saucepan
  15. Add water
  16. Add salt
  17. Boil
  18. Add pasta
  19. Cook until al dente
  20. Drain
  21. Return
  22. Transfer tomatoes to large saucepan
  23. Add prepared fresh basil
  24. Season with salt & pepper
  25. Get a clean small bowl
  26. Add prepared ricotta cheese
  27. Add prepared fresh basil
  28. Season with salt & pepper
  29. Serve
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