Tomato and chilli pasta with ricotta

Try our rustic summer pasta dish that’s ready in just 20 minutes. Loaded with tomatoes and chilli and topped with ricotta and peppery rocket, it’s a quick meal to make that’s big on flavour.

Tomato and chilli pasta with ricotta and rocket leaves

Serves

4

Prep

10m

Cooking

10m

Ingredients

  • 700g mixed tomatoes, thinly sliced
  • 1 tsp dried chilli flakes
  • 2 tbs red wine vinegar
  • 1 garlic clove, crushed
  • 2 tbs drained baby capers
  • 1 tbs honey
  • 1 tsp finely grated orange rind
  • 1 tbs orange juice
  • 400g spaghetti
  • 40g unsalted butter
  • 1 cup finely chopped flat-leaf parsley
  • 80g baby rocket leaves
  • 200g reduced-fat ricotta

Method

STEP 1

Combine the tomato, chilli flakes, vinegar, garlic, capers, honey, orange rind and orange juice in a medium bowl. Season.

STEP 2

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.

STEP 3

Return the pasta to the pan with the butter, reserved cooking liquid and half the tomato mixture. Gently toss to combine. Add parsley. Toss to combine.

STEP 4

Divide the pasta mixture evenly among serving plates with the rocket. Top with the ricotta and remaining tomato mixture. Season with pepper.

Serve with extra virgin olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.