'sun-dried' cherry tomato pasta
'sun-dried' tomato spaghetti
A easy oven dried tomato pasta recipe
2 punnet cherry tomatoes
200 g spaghettini
2 cups / 1 bunch of basil
100 g ricotta
50 g peccorino
15 ml olive oil
1 tbl sp salt
½ tbl sp pepper
Preheat oven to 120 C / 250 F
Half the cherry tomatoes cover with a pinch of salt and bake for two hours on a baking paper lined baking dish
Begin cooking the spaghettini in boiling salted water
Meanwhile combine the dried tomatoes, basil, ricotta, peccorino, olive oil, salt, pepper and a ladle full of the pasta water in a container and blitz with a hand blender until smooth. You can add more pasta water bit by bit if needed.
Add the sauce to a pan on low. We’re only trying to keep it warm. Add the spaghetti once al-dente and continue to cook for a minute, adding pasta water if necessary. The idea is to have a runny sauce.
Plate up the spaghetti, cover with the extra sauce and top with basil.