This pasta recipe has not many ingredients but the secret is in those roasted cherry tomatoes.
By roasting them you bring out the sweetness and once you stir that ricotta through the pasta, you will be speechless
INGREDIENTS (serve 2 ppl)
180 gr pasta (I used fresh cavatelli)
250 gr mixed cherry tomatoes
3 garlic cloves
Pinch of saffron threads
Fresh oregano
Ricotta
Extra virgin olive oil
Salt
Black Pepper
METHOD
Preheat an oven at 200ºC and line a tray with baking paper.
Place the whole cherry tomatoes into the tray and season them with Extra virgin olive oil, salt, ground black pepper, 2 garlic cloves cut in half and 4 sprigs of fresh oregano.
Toss them gently and roast them for about 20 minutes or until the skins are starting to blister and lightly blacken.
Once the tomatoes are ready, you can start cooking your pasta as per packet instructions.
Meanwhile, in a frying pan over medium heat, pour a good glug of olive oil and 1 garlic clove.
Once the garlic riches the golden colour, remove it.
Pour into the frying pan the roasted tomatoes and their cooking juices (paying attention to removing the garlic and the oregano from the tray), cook them for 2 minutes and with a fork gently squish a few so they release some of the juices.
Add a ladle of pasta water to the sauce, a pinch of saffron and let it simmer until your pasta is ready.
Once the pasta is cooked, drain it and pop it into the sauce. Toss well until the pasta and the sauce are well combined.
Serve it into individual plates.
To finish, top it with few fresh oregano leaves, a nice spoonful of ricotta and some freshly ground black pepper.
Davide
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