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Tomato and basil agnolotti
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Elevate spinach ricotta agnolotti with roasted tomatoes and fragrant basil.
Ingredients:
  • 500g cherry tomatoes
  • olive oil cooking spray
  • 2.40 gm sea salt
  • 625g fresh ricotta and spinach agnolotti pasta
  • 75g parmesan cheese, finely grated
  • 125.00 ml basil leaves, finely shredded
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with parchment paper, then arrange tomatoes on the tray. Drizzle with oil, season generously with sea salt and freshly ground black pepper. Roast in the oven for 15 to 20 minutes, or until the tomato skins start to split.
  • Cook the pasta in a large saucepan of boiling, salted water until tender, about 5 minutes. Drain the pasta.
  • Combine the pasta back in the pan on low heat. Mix in the tomatoes, parmesan, and basil. Season with salt and pepper. Toss everything together and serve.

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