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Tomato and chilli pasta with ricotta

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  • Vegetarian
  • Sesame free
  • High in dietary fibre
  • Shellfish free
  • Nut free
  • Egg free
  • Peanut free
  • High in protein
  • Seafood free
  • 2 serves veg or fruit

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.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Tomato and chilli pasta with ricotta and rocket leaves

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

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

  2. 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.

  3. 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.

  4. Step 4

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

Recipe tip

Serve with extra virgin olive oil.

Nutrition Information

Per Serve

Energy: 2177kJ/521 Cals (25%)

Protein: 18g (36%)

Fat: 11g (16%)

Sat fat: 7g (29%)

Carb: 80g (26%)

Sugar: 11g (12%)

Fibre: 8g (27%)

Sodium: 303mg (15%)

Tomato and chilli pasta with ricotta

Tomato and chilli pasta with ricotta
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
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
    Description

    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.

    Method

    1. Step 1

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

    2. 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.

    3. 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.

    4. Step 4

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