Pasta with roasted cherry tomatoes, ricotta and pesto

Recipe from: 17 March 2011

Ingredients 9
Servings 4
Time 0 mins

Ingredients

  • 400
    g
    cherry tomatoes
  • 2
    Tbs
    balsamic vinegar
  • 1
    Tbs
    olive oil
  • 1
    tsp
    sugar
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    black pepper
  • 500
    g
    pasta of your choice
  • 300
    g
    ricotta cheese, crumbled
  • 4
    Tbs
    basil pesto thinned out with 2 Tbs olive oil
 

Method

20 mins
 
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.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.
 

 

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