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Roasted tomato and three-cheese pasta
Roasted tomato and three-cheese pasta
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Elevate your pasta with baked balsamic tomato, ricotta, parmesan, and oregano. Irresistibly delicious, you'll be craving seconds.
Ingredients:
  • 375g spaghetti
  • 1 quantity oven-roasted balsamic tomatoes (see notes)
  • 1 red onion, finely chopped
  • 62.50 ml skinless hazelnuts, finely chopped
  • 40.00 ml fresh oregano leaves
  • 1 bunch fresh basil, leaves picked
  • 210g tub bocconcini cheese, drained, torn
  • 1/2 x 250g tub smooth ricotta
  • Zest of 1/2 lemon
  • Grated parmesan, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a baking tray with baking paper.
  • Boil pasta in a large saucepan of salted water according to package instructions until al dente.
  • Place tomatoes on a tray, cut-side up, and generously drizzle them with the balsamic mixture. Keep the garlic aside. Roast the tomatoes for 10 minutes.
  • Once the pasta is cooked, save 1/2 cup of the cooking water. Remove garlic from skins and chop finely. Put the pasta back in the pan on low heat. Mix in the reserved water, onion, hazelnuts, garlic, oregano, half of the basil, tomatoes, and balsamic mixture. Season generously with salt and pepper. Toss everything together on the heat for 5 minutes, then take it off the heat.
  • Combine bocconcini with pasta, ensuring they are evenly mixed. Place the pasta on a serving plate. Add dollops of ricotta on top. Sprinkle with lemon zest and drizzle with oil. Serve with a topping of parmesan and the rest of the basil leaves.

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