Plato principal
Baked Cherry Tomato Pasta with Ricotta
45 minPara 4Nutri-Score B€€
B
45 min
45 minBaked Cherry Tomato Pasta with Ricotta
receta de
Jo and Bart
@joandbart
22 recetas
50 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
cherry tomatoes (halved)Frutas y verduras500 g
ricotta (drained)Lácteos250 g
pasta (dried, e.g. rigatoni or penne)Cereales320 g
garlic (cloves, minced)Frutas y verduras3 piezas
olive oilDespensa45 ml
parmesan (finely grated)Lácteos50 g
basil (fresh leaves)Frutas y verduras10 g
saltEspecias5 g
black pepper (freshly ground)Especias1 g
por ración
Nutrición
452kcal
- Carbohidratos
- 63 g
- Proteínas
- 16 g
- Grasas
- 16 g
lo que usará
Utensilios
Fuente de horno
Olla
Sartén
Escurridor
Bol
paso a paso
Preparación
- Paso 1
Roast the cherry tomatoes
- Preheat the oven to 200 °C.
- Spread the halved cherry tomatoes in a baking dish, add the garlic, drizzle with olive oil and season with salt and pepper.
- Bake until the tomatoes are soft, blistered and jammy.
- Paso 2
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Paso 3
Make the creamy sauce
- Mash the roasted tomatoes and garlic with a fork in the baking dish.
- Stir in the ricotta and grated parmesan until smooth and creamy.
- Loosen with a splash of pasta water if needed.
- Paso 4
Combine and serve
- Toss the hot pasta with the tomato and ricotta sauce until well coated.
- Finish with fresh basil leaves and extra parmesan.