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Ingredients
Method
- 400g tomatoes, chopped
- 100ml olive oil
- 3 rosemary sprigs
- 1 bay leaf
- 3 crushed garlic cloves
- 2 shallots, sliced
- 200g spaghetti, cooked al dente in salted water
- 50g ricotta
- Preheat the oven to 200C and toss the tomatoes, oil, rosemary, bay leaf, shallots and garlic in a roasting tin. Season well, and roast for 45 mins. Discard the herbs.
- Toss the pasta into the tomato mixture, along with a glug of the cooking water. Cook on the hob for a couple of mins, shaking the tray and tossing to coat the spaghetti in the juices. Divide between warm bowls, top with a dollop of ricotta and some black pepper, and serve.
55 mins
2 serving
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