Name: Roasted roma and ricotta pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 8 roma tomatoes, halved; 375 gram spaghetti; 1/2 cup crumbled fresh ricotta; 1/2 bunch mint leaves, picked, plus extra, to serve; 1/4 cup raisins; extra-virgin olive oil

Roasted roma and ricotta pasta

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

8 roma tomatoes, halved

375 gram spaghetti

1/2 cup crumbled fresh ricotta

1/2 bunch mint leaves, picked, plus extra, to serve

1/4 cup raisins

extra-virgin olive oil

Method

1.Preheat oven to 200°C. Place tomatoes on an oven tray. Season to taste. Bake for 20-25 minutes, until skin begins to blister.

2.Meanwhile, cook spaghetti in a pot of salted boiling water following packet instructions. Drain well and return to pot.

3.Add tomatoes, ricotta, mint and raisins. Season to taste. Serve drizzled with olive oil and extra mint leaves.

Roast a few cloves of unpeeled garlic with tomatoes. Remove skins, mash and add to pasta for extra flavour.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%