Papardelle with Ricotta and Oven Roasted Tomatoes
Difficulty: Easy
Cooking time: 5 mins prep and 11 mins cooking
Serves: 4
Vegetarian
This recipe takes just minutes to prepare and works very well as either a starter or a main course
Ingredients
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Method
Step 1 - Prep and mix ricotta and tomatoes
Put the ricotta cheese in a large bowl and drain the roasted cherry tomatoes – not completely, keep them slightly oily. Put the tomatoes in a food processor and mix only few seconds; add them to the ricotta and mix well
Step 2 - Add basil
Add some basil leaves, roughly hand-torn (avoid using metal knives, to preserve flavour)
Step 3 - Season
Season with salt and pepper to taste
Step 4 - Cook the pasta, mix and serve
Cook the pasta in a large pan full of boiling, generously salted water. When it is cooked, drain well and add it to the ricotta and tomato sauce. Mix well and serve with a garnish of basil leaves
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