Roasted Tomato & Ricotta Linguine

Ingredients: (Makes 4)

Cherry Tomato 750g or 26.5oz
Ricotta Cheese 250g or 8.8oz
Linguine 240g or 8.4oz
Parmesan Cheese 50g or 1.7oz
Sundried Tomato 8
Olive Oil 2 tbsp
Fresh Basil 15g or 0.5oz
Salt 1 tsp

Instructions:

Preheat your oven to 180°C (350°F).

Halve the cherry tomatoes and place them on a baking tray. Sprinkle with salt and
toss to coat. Roast in the oven for 45 minutes until the tomatoes are soft and
caramelized.

Once the tomatoes are roasted, transfer them to a blender or food processor. Add
the fresh basil, 50g of grated Parmesan, ricotta cheese, and 2 tablespoons of olive
oil. Blend until smooth and creamy.

While the tomatoes are roasting, cook the linguine according to the package
instructions until al dente. Drain and set aside, reserving a bit of the pasta water.

Toss the cooked linguine with the blended tomato-ricotta sauce, adding a splash
of reserved pasta water if needed to loosen the sauce. Serve hot, topped with
chopped sundried tomatoes and extra Parmesan. Enjoy immediately!

Nutrition Facts: