Tomato and Baked Ricotta Pasta
Made with Seggiano Organic Toscani pasta and finished with quality extra virgin. A deliciously indulgent pasta salad!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seggiano.com.
Cooking tools:
- Pastry brush
- Grater
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Saucepan
- Stove
- Colander
Ingredients
- 500g ricotta
- 80g finely grated parmesan
- 1 tbsp thyme leaves
- 1 lemon
- 4 heritage tomatoes, cut into wedges
- 1 finely chopped red onion
- 2 crushed garlic cloves
- 1 tsp caster sugar
- 500g cherry tomatoes
- 375g Seggiano Organic Toscani Pasta
- 60ml Lunaio Extra Virgin Olive Oil
- 60ml Seggiano Matured Balsamic Vinegar
- 1 tbsp fresh flat-leaf parsley
- 2 tbsp fresh oregano
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