Cherry Tomato Confit and Ricotta Pasta Recipe

One can never have too many easy quick pasta recipes in their repertoire! This Cherry Tomato Confit and Ricotta Pasta recipe is very straightforward, it requires minimal effort and, on top of that, you can prepare it with any of your favourite pasta shapes. Let’s give it a try tonight!

RECIPE:

Pasta Tomato Confit

and Ricotta

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INGREDIENTS

• 250 g (1 cup) Ricotta cheese
• 320 g (11oz) linguine or spaghetti pasta, or other durum wheat pasta
• ~500 g cherry tomatoes
• ~1 tbsp sugar
• 1-2 cloves garlic
• a handful of fresh herbs such as oregano, or thyme
• basil leaves
• salt and freshly ground black pepper
• ~ 2tbsp extra virgin olive oil

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METHOD

• Pre-heat the oven to 150°C (300°F).

• Wash and cut the tomatoes in half. Then place them cut-side-up in a large baking dish covered with baking paper. Spread them in a single layer. Season with salt, pepper, a generous drizzle of oil all over the cherry tomatoes and add a pinch of sugar on each tomato (about 1 tablespoon). Top with the fresh aromatic herbs.
• Cut 1 or 2 garlic cloves in half (with all the peel) and add them.
• Bake in the oven at 140 ° – 150 ° (on the middle-high rack) for about 2 hours. The time is indicative and depend on the size of tomatoes. If they are very small, they will be ready in 1 hour and a half, otherwise it will take longer. Cook until tomatoes have browned on top and are juicy, caramelized and not too dry.
• Take aside some tomatoes to decorate. Blend the rest of cooled tomatoes together with the ricotta and basil leaves until becomes a creamy sauce. Salt to taste.
• Fill a big pot with water and bring to a boil. When it is boiling add salt (about 20g, or 3.5 tsp, for 3 lt of water). Cook the pasta in the boiling water according to the package instructions, until al dente. Keep some cooking water aside.
• Drain pasta and toss with the tomato-ricotta sauce. If the sauce is too thick add a bit of cooking water and toss well. Decorate with basil leaves and tomatoes confit.