Tuesday, January 19, 2010

Pasta with Sweet Tomato Sauce and Baked Ricotta

Okay, I've got a new favorite pasta dish: Jamie Oliver's Pasta with Sweet Tomato Sauce and Baked Ricotta. YUM! The recipe is from his cookbook "Jamie's Dinners: The Essential Family Cookbook". It's a breeze to make and it tastes absolutely divine!

Serves 4

450 g ricotta
olive oil
salt and freshly ground black pepper
1 teasp. dried oregano
1/2 a dried chili, crumbled
1 onion, minced
2 cloves of garlic, minced

1 tablesp. butter
800 g whole canned tomatoes
3 tablesp. balsamic vinegar
1/2 teasp. sugar

500 g pappardelle

Fresh basil
Freshly grated parmesan

Preheat the oven to 200°C. Cover ricotta with olive oil, salt, pepper, oregano and chili. Bake in oven for about 20 min until it is golden brown and firm.
Cook onion and garlic in butter and olive oil for about 4 min. Add tomatoes and simmer for 15 min. Squash the tomatoes gently with a spoon, add the vinegar and sugar and stir until you get a nice tomato sauce.
Cook the noodles according to the package and keep some of the noddle water. Mix noodles with the tomato sauce and, if necessary, add noodle water to prevent the noodles from sticking. Add salt and pepper, basil and parmesan to taste. Divide between plates and crumble baked ricotta on top.


  1. This looks yummy! Can't wait to try it myself

  2. Looks like we were cooking pasta at around the same time! http://blog.dongenova.com/2010/01/how-to-make-meatballs-with-bacon.html

    Have to try yours, I have some ricotta in the fridge right now...