Roasted Tomato and Ricotta Pasta
Serves
4
Total Time
40mins
Calories
591
Sweet roasted tomatoes, aromatic basil and creamy ricotta make a fresh, tasty sauce for pasta.
- Cherry tomatoes500 ghalved
- Fresh basil leavesas neededtorn
- Ricotta cheese125 gcrumbled
- Extra virgin olive oil4 tablespoons
- Fresh thyme2 teaspoons
- Garlic clove4sliced
- Dried chilies1 pinch
- Salt & pepperas needed
- Wateras needed
- Saltas needed
- Pasta400 g
Ingredients
- 1. Pre-heat oven - 200°C/390°F
- 2. Add cherry tomatoes, extra virgin olive oil, fresh thyme, garlic clove and dried chilies to a clean medium roasting dish
- 3. Season with salt & pepper
- 4. Roast until softened - 20 min
- 5. Add water and salt to a clean large saucepan
- 6. Bring to boil
- 7. Add pasta and cook until al dente
- 8. Drain and return to the saucepan
- 9. Transfer tomatoes to the saucepan
- 10. Add fresh basil leaves
- 11. Season with salt & pepper
- 12. Add ricotta cheese and fresh basil leaves to a clean small bowl
- 13. Season with salt & pepper
- 14. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
