Tomato & Baked Ricotta Pasta Salad
A deliciously indulgent pasta salad with baked ricotta and heritage tomatoes, this recipe is made with Seggiano Organic Toscani pasta and finished with quality extra virgin olive oil. The perfect dish for the last of the garden lunches and suppers.
Created in partnership with Gozney
500g of ricotta
80g of finely grated parmesan
1 tbsp of thyme leaves
4 heritage tomatoes, cut into wedges
1 finely chopped red onion
1 tsp of caster sugar
500g of cherry tomatoes
375g of Seggiano Organic Toscani Pasta
60ml of Seggiano Matured Balsamic Vinegar
1 tbsp if fresh flat-leaf parsley
2 tbsp of fresh oregano
Pre-heat the oven to 180°C Fan/160°C/Gas 4.
Place a large square of non-stick baking paper on a baking tray and brush with a little olive oil.
Place the ricotta, parmesan and finely grated lemon rind in a bowl and mix to combine. Season well. Place the ricotta mixture on the baking paper and flatten slightly with the back of a spoon to approx. 2cm thick and sprinkle over the thyme leaves.
Bake the cheese mixture for 20-25 minutes or until golden brown. Leave to cool completely and crumble by hand.
Make the tomato mixture. Combine the heritage tomatoes, onion, garlic and sugar in a bowl. Coarsely crush the cherry tomatoes with your hands and add to heritage tomato mixture. Season well with salt and set aside for 30 minutes.
Cook the pasta in a large saucepan of boiling salted water according to the pack instructions for al dente. Drain, rinse under cold running water and add to the tomato mixture.
Add the olive oil, vinegar and lemon juice and season with black pepper. Toss to combine and add the herbs. Scatter with the baked cheese and serve at room temperature.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at firstname.lastname@example.org.