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Tomato and chilli pasta with ricotta recipe
Tomato and chilli pasta with ricotta recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a quick and delicious summer pasta with spicy tomato sauce, creamy ricotta, and fresh rocket. Ready in just 20 minutes!
Ingredients:
  • 700g mixed tomatoes, thinly sliced
  • 1 tsp dried chilli flakes
  • 40.00 ml red wine vinegar
  • 1 garlic clove, crushed
  • 40.00 ml drained baby capers
  • 28.60 gm honey
  • 1 tsp finely grated orange rind
  • 21.00 gm orange juice
  • 400g spaghetti
  • 40g unsalted butter
  • 250.00 ml finely chopped flat-leaf parsley
  • 80g baby rocket leaves
  • 200g reduced-fat ricotta
Instructions:
  • Mix together tomatoes, spicy chilli flakes, tangy vinegar, aromatic garlic, briny capers, sweet honey, zesty orange rind, and fresh orange juice in a medium bowl. Season with salt and pepper to taste.
  • Boil pasta in a large saucepan until al dente following packet instructions. Drain, saving 1/2 cup (125ml) of cooking liquid.
  • Add the pasta back to the pan along with the butter, reserved cooking liquid, and half of the tomato mixture. Toss gently to mix well. Then, sprinkle in the parsley and toss again to combine all the flavors.
  • Distribute the pasta mixture onto serving plates with the rocket. Sprinkle with ricotta and the rest of the tomato mixture. Finish with a sprinkle of pepper.

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