Ingredients
600g Plum Cherry Tomatoes
300g Spaghetti
125g Ricotta
30g Parmesan, plus extra for garnish
30g Basil
1 Garlic Clove
2 tbsp Olive Oil
1½ tsp Salt, plus extra for pasta water
1 tsp Black Pepper
Equipment
Large pot for pasta
Frying pan
Baking Tray
Blender
Tongs or pasta spoon
Preparation
1. Roast the tomatoes
Cut the cherry tomatoes in half and place them on a baking tray, skin-side up.
Drizzle with 1 tbsp olive oil and sprinkle over 1 tsp salt.
Roast in an oven at 200°C for 15 minutes, or until the skins begin to char.
2. Cook the pasta
Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente.
Before draining, reserve around 1 cup of pasta water.
3. Make the sauce
Add the roasted tomatoes, ricotta, Parmesan, basil, remaining 1 tbsp olive oil, remaining ½ tsp salt, black pepper and garlic clove to a blender.
Blend until completely smooth.
4. Combine everything
Place a large frying pan over a low heat and add the cooked spaghetti.
Pour in the tomato sauce and toss until the pasta is evenly coated.
If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Taste and adjust the seasoning if needed.
5. Serve
Serve warm and garnish with extra Parmesan, if desired.
Enjoy! 😊
