July Recipe Challenge - Wk 3 pasta

 

 

This week I am cooking Pasta with Roasted Cherry Tomatoes, Ricotta and Pesto from Simply Delicious

Pasta with Roasted Cherry Tomatoes, Ricotta and Pesto   

400g (14.11 ounces) cherry tomatoes

2tbsn Balsamic vinegar

1tbsn olive oil

1 tsp sugar

1/2 tsp salt

1/2 tsp black pepper
 

500g (17.64 ounces) pasta of your choice (I used spaghetti)

300g (10.58 ounces) Ricotta cheese, crumbled

4tbsn basil pesto thinned out with 2tsbn olive oil

• Pre-heat the oven to 220°c.
• Toss the cherry tomatoes with the vinegar, oil and seasonings and transfer to a roasting tray.
• Roast for 15-20 minutes until the tomatoes are blistered and the skin starts coming loose. Keep watching the tomatoes because the oven will be very hot and you don’t want them to burn.
• Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and combine with the tomatoes (and all their pan juices), ricotta and basil pesto.
• Serve with extra Ricotta and basil pesto.

 

 

 

Verdict: I am a devoted lover of pesto pasta but I must admit that I wasn't a fan of the ricotta cheese, I normally make it with feta and it is much tastier.

 

 

Remember to link up with purple lips and perfect smiles to see what she's cooking up this week x