Cherry tomato & ricotta cavatappi
Enjoy this simple pasta bake that will be ready to eat in 35 minutes – it uses cavatappi pasta, plus sweet tinned cherry tomatoes and creamy ricotta
- Serves: 4 persons
- 3tbsp olive oil
- 4garlic cloves, sliced
- 2x 400g cans cherry tomatoes
- 350g cavatappi
- 250g ricotta
- 150ml double cream
- grating of nutmeg
- handful of basil, leaves picked and torn
- 60g parmesan or vegetarian alternative
- crusty bread, to serve
Step 1Heat the grill to its highest setting and bring a large pan of salted water to the boil. Heat the oil in a large saucepan over a medium heat and fry the garlic for 30 secs until sizzling. Add the tomatoes, then swill out the cans with a splash of water and add this, too. Season well and simmer for 15 mins to reduce slightly. When the water is boiling, stir in the cavatappi and cook for 1 min less than pack instructions.
Step 2Meanwhile, combine the ricotta, double cream and a grating of nutmeg in a bowl, then season to taste with salt and pepper.
Step 3Taste the tomato sauce for seasoning, then drain the cavatappi and add to the sauce along with the basil. Stir to combine. Tip half the pasta mixture into the base of a medium ovenproof dish, then dollop over half the ricotta mixture. Pour the rest of the pasta mixture on top, then spoon over the rest of the ricotta mixture. Don’t worry about making it look too neat – you want large pockets of the creamy ricotta mixture throughout the bake.
Step 4Sprinkle over the parmesan, then slide under the hot grill for 5 mins, or until the top is golden and the edges are bubbling. Serve immediately with crusty bread for mopping up the bowls.