Ingredients
The following ingredients have 4 Servings
- 1 and 1/2 cups cherry tomatoes
- 250 g ricotta
- 1 package saffron powder
- 340 g pasta
- 1 Tbsp pasta water (plus more for tossing)
- e.v.o. oil
- salt and pepper
- pinch of sugar
- herbs
- basil, fresh or dried (for topping)
- 250 g (your choice of pasta), cooked according to instructions on the package
Instruction
- Wash, halve the cherry tomatoes and place them on a baking sheet lined with parchment paper. Dress them with salt, pepper, herbs, a pinch of sugar, and a generous dose of e.v.o. oil.
- Bake them in the oven, at 300° F, for about an hour, or until they are wrinkled and reduced half in size. Set aside.
- Bring a pot of salted water on boil, then add the pasta and stir.
- While the pasta is cooking, melt the saffron powder in 1 Tbsp of pasta water. Add to the ricotta and stir until creamy and well incorporated.
- At the recommended pasta cooking time, drain the pasta but save some of the pasta water.
- Add the pasta to the ricotta saffron mixture, stir and eventually add more pasta water till desired creaminess.
- Place cherry tomatoes confit on top. Sprinkle with fresh or dried basil.
- Serve hot.
