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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

1 packet SEGGIANO Organic Parpardelle Pasta

1 jar SEGGIANO roasted cherry tomatoes

200g fresh ricotta cheese

some fresh basil leaves

salt and pepper to taste

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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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