This is one of those recipes that knocks the breath out of you with its simplicity and taste. Fresh, sweet tomatoes blended with creamy ricotta, with only the warm flavour of garlic and the herby, green hit of fresh basil to finish it off.
I made this pasta when Michelle came to stay on the eve of our interview and lunch with our culinary idol, Tessa Kiros. We piled the table with fresh, crusty bread, a huge Greek salad and and sat down to feast, catch up on all things MamaBake and generally try not to squeal with glee every time we spoke of the next day’s lunch!
Equally at home on the dinner table on a Tuesday night or as the main meal for a Saturday night dinner party.
Try it. I promise you’ll love it!
This is a big batch recipe (of course) and is perfect for a MamaBake session.
(Serves four families of 4)
4 x 400g can diced tomatoes
8 garlic cloves – finely chopped
4 cups fresh ricotta cheese
1 Big bunch fresh basil
4 bags worth of cooked pasta of your choice (use gluten free pasta if coeliac)
To make the tomato sauce, simply add the tomatoes, garlic, a glug of olive oil and a pinch of salt into a large frying pan.
Simmer for 20-30 minutes.
Stir through some fresh basil.
Cook and drain your pasta.
In a large bowl, add your pasta, then stir through the tomato sauce.
Add the ricotta and mix well, breaking up any big lumps of cheese.
Serve immediately with grated Parmesan and extra basil.
*(recipe adapted from here)