Roast tomato pasta with breadcrumbs & ricotta - Good Food Middle East
Roast tomatoes until soft and concentrated, then mix with crispy anchovy-breadcrumb topping for a flavorful side or main dish.
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Ingredients
- 400g tomatoes, halved and chopped
- 100ml extra virgin olive oil
- 3 large rosemary sprigs
- 1 bay leaf
- 3 garlic cloves, crushed
- 2 banana shallots, finely sliced
- 200g spaghetti, linguine or bucatini
- 50g ricotta
- 80g stale sourdough
- 3 tbsp extra virgin olive oil
- 3 anchoviesin olive oil
- 1 lemon, zested
- pinch of dried red chilli flakes
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