Pasta with Roasted Cherry Tomatoes, Ricotta and Pesto


Serves 4

400g cherry tomatoes
2tbsn Balsamic vinegar
1tbsn olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

500g M.G. Pasta Spaghettini
300g Ricotta cheese, crumbled
4tbsn basil pesto thinned out with 2tsbn olive oil

  • Pre-heat the oven to 220°c.
  • Toss the cherry tomatoes with the vinegar, oil and seasonings and transfer to a roasting tray.
  • Roast for 15-20 minutes until the tomatoes are blistered and the skin starts coming loose. Keep watching the tomatoes because the oven will be very hot and you don’t want them to burn.
  • Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and combine with the tomatoes (and all their pan juices), ricotta and basil pesto.
  • Serve with extra Ricotta and basil pesto.