Homemade Dried Cherry Tomato Pasta
Directions
- 1Halve the cherry tomatoes using a knife and two metal spatulas.
- 2Halve the cherry tomatoes using a knife and two metal spatulas.
- 3Halve the cherry tomatoes using a knife and two metal spatulas.
- 4Place the halved cherry tomatoes on a baking sheet and roast them in the oven until slightly dried.
- 5Place the halved cherry tomatoes on a baking sheet and roast them in the oven until slightly dried.
- 6Place the halved cherry tomatoes on a baking sheet and roast them in the oven until slightly dried.
- 7In a bowl, combine the roasted tomatoes with fresh basil leaves, grated parmesan cheese, ricotta, olive oil, salt, and pepper.
- 8In a bowl, combine the roasted tomatoes with fresh basil leaves, grated parmesan cheese, ricotta, olive oil, salt, and pepper.
- 9In a bowl, combine the roasted tomatoes with fresh basil leaves, grated parmesan cheese, ricotta, olive oil, salt, and pepper.
- 10Cook spaghetti according to package directions.
- 11Cook spaghetti according to package directions.
- 12Cook spaghetti according to package directions.
- 13Toss the cooked spaghetti with the tomato and ricotta mixture in a pan.
- 14Toss the cooked spaghetti with the tomato and ricotta mixture in a pan.
- 15Toss the cooked spaghetti with the tomato and ricotta mixture in a pan.
Ingredients
- 1 serving Spaghetti
- 1 serving Spaghetti
- 1 serving Spaghetti
- 250 g Cherry tomatoes
- 250 g Cherry tomatoes
- 250 g Cherry tomatoes
- 2 tablespoons Olive oil
- 2 tablespoons Olive oil
- 2 tablespoons Olive oil
- 100 g Ricotta
- 100 g Ricotta
- 100 g Ricotta
- 10 leaves Basil
- 10 leaves Basil
- 10 leaves Basil
- 20 g Parmesan cheese
- 20 g Parmesan cheese
- 20 g Parmesan cheese
- 1 pinch Salt
- 1 pinch Salt
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Pepper
- 1 pinch Pepper
Equipment
ovenbaking sheetknifebowlpantongs