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Tomato and Baked Ricotta Pasta Salad

Difficulty: Easy

Cooking time: 35

Serves: 6

Vegetarian

A deliciously indulgent pasta salad with baked ricotta and heritage tomatoes, made with Seggiano Organic Toscani pasta and finished with quality extra virgin

Ingredients

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Method

Step 1 - Preheat the oven

Preheat the oven to 180 c fan / 160 c / Gas 4.

Step 2 - Prepare the tin

Place a large square of non-stick baking paper on a baking tray and brush with a little olive oil.

Step 3 - Mix cheeses together

Place ricotta, Parmesan and finely grated lemon rind in a bowl and mix to combine. Season well. Place the ricotta mixture on the baking paper and flatten slightly with the back of a spoon to approx. 2cm thick and sprinkle over the thyme leaves.

Step 4 - Bake

Bake the cheese mixture for 20-25 minutes or until golden brown. Leave to cool completely and crumble by hand.

Step 5 - Make tomato mixture

Combine the Heritage tomatoes, onion, garlic and sugar in a bowl. Coarsely crush the cherry tomatoes with your hands and add to heritage tomato mixture. Season well with salt and set aside for 30 minutes.

Step 6 - Cook the pasta

Cook the pasta in a large saucepan of boiling salted water according to the pack instructions for al dente. Drain, rinse under cold running water and add to the tomato mixture.

Step 7 - Finishing touches

Add the olive oil, vinegar and lemon juice and season with black pepper. Toss to combine and add the herbs. Scatter with the baked cheese and serve at room temperature.

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