Pasta with roasted cherry tomatoes, ricotta and pesto

4 servings Prep: 0, Cooking: 20 mins
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A fresh and delicious plate of flavour.

By Food24 March 17 2011
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Ingredients (9)

400 g cherry tomatoes
2 Tbs vinegar — balsamic
1 Tbs fresh chillies — 573
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
500 g pasta — of your choice
300 g ricotta cheese — crumbled
4 Tbs pesto — basil
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Method:

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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