Ricotta Spaghetti with Baked Cherry Tomatoes

This Jamie recipe suprised us with its unusual gourmet taste of baked ricotta and gently caramelized cherry tomatoes.

3 ratings

Ingredients

In a bowl, mix about 4 tablespoons of olive oil, fresh thyme (or dry thyme), sliced garlic, half-quarters of sliced chili, pinch of salt and black pepper
Place the whole Ricotta on a baking tray or in a baking tray and place in the cherry tomatoes with the stem (leave them on the stem). Pour half of prepared oil mixture over Ricotta, then spread over the whole ricotta by hand. Spread the rest of the mixture over cherry tomatoes. Place in the oven and bake for approximately 50 minutes. Tomatoes and baking tray will be dark, don’t worry, it’s because of caramelization
In the meantime, cook the spaghetti according to the instructions on the package
After taking the baking tray from the oven, grab the bunches of tomatoes by the stems and shake the tomatoes back on the baking tray (it should go easily). Pour two tablespoons of hot water from the cooked pasta into the baking tray. Shake the plate so that the water is mixed with the brown caramelized leftovers on the baking tray (if doesn’t go off easily, you can help it with a spatula). Add the cooked spaghetti to the baking tray. Mix everything well, let the ricotta crumble a little and voila, done

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