Slow-roasted Tomatoes With Ricotta And Spaghetti Recipe
Ingredients
- 6 large, ripe tomatoes
- 4 sprigs of oregano, plus
- 2 tablespoons chopped oregano
- 7 tablespoons extra virgin olive oil
- 500 g dried spaghetti
- 4 garlic cloves, sliced
- 1 dried red chilli, chopped
- Freshly squeezed juice of 1/2 lemon
- 200 g ricotta cheese, crumbled into big pieces
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan, to serve
Instructions
- #A pasta dish packed full of the flavours of the Mediterranean – garlic, tomatoes, oregano and ricotta. Roast the tomatoes ahead of time if you like and then reheat at 180°C (350°F) Gas 4 for 15 minutes.# Preheat the oven to 250°C (500°F) Gas 9.
- Cut the tomatoes in half and arrange, cut side up, in a shallow roasting tin. Sprinkle with the sprigs of oregano, 1 tablespoon of the oil and lots of salt and pepper.
- Cut the tomatoes in half and arrange, cut side up, in a shallow roasting tin. Sprinkle with the sprigs of oregano, 1 tablespoon of the oil and lots of salt and pepper.
- Roast in a preheated oven for 20 minutes. Reduce to 150°C (300°F) Gas 2 and cook for a further 1-1½hours until the tomatoes are golden, glossy and reduced in size by about one-third. Remove from the oven and keep them warm.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
- After about 5 minutes, put the remaining oil into a large, deep frying pan, heat well, add the garlic and fry gently for 2 minutes. Add the chilli and cook for a further minute.
- Drain the cooked pasta, reserving 4 tablespoons of the cooking water. Add the pasta and the reserved cooking water to the frying pan, then add the chopped oregano, lemon juice and salt and pepper. Toss over the heat for about 2 minutes.
- Divide between 4 serving plates or bowls and serve topped with the tomatoes and ricotta and a light dusting of Parmesan.
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