'sun-dried' cherry tomato pasta
Category
Italian
Servings
2
Prep Time
120 minutes
Cook Time
10 minutes
A easy oven dried tomato pasta recipe
Ingredients
2 punnet cherry tomatoes
200 g spaghettini
2 cups / 1 bunch of basil
100 g ricotta
50 g peccorino
15 ml olive oil
1 tsp salt
½ tbl sp pepper
Directions
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.
A punnet is 200-250g depending on the retailer and tomato.
The salt quantity would probably include enough for the water.
Just made this. I used one 6 Oz cobtainer of tomatoes and it wasn’t nearly enough – sauce not pink. Didn’t know what a punnet was so I counted how many were in the video. Need 2 containers of 6oz tomatoes which requires 2 baking sheets.
Also, I believe the salt and pepper measurements were off. It came out about 4x saltier than I think it should have been. Saved it by adding more ricotta and basil. Just salt and pepper to taste.
I’ll make it again but get the right amount of tomatoes.
love this!
What is a punnet??!
It was gooood! :))