Pasta with tray-baked tomato, ricotta and chorizo

Ingredients

• 500 g tagliatelle pasta
• ½ cup flat-leaf parsley leaves, roughly chopped
• 250 g ricotta, to serve
• 1 lemon, cut into cheeks, to serve

For the sauce

• 400 g punnet tomato medley mix, large ones halved
• 250 g punnet cocktail truss tomatoes, thickly sliced
• 1 garlic bulb, halved
• 200 g chorizo sausages, thickly sliced
• ½ cup basil leaves, plus extra leaves to serve
• ¼ cup (60 ml) extra virgin olive oil, plus extra to drizzle
• Salt and black pepper

Instructions

1. Preheat the oven to 220°C (fan-forced). Combine the ingredients for the sauce in a large baking dish and toss gently to combine. Spread out in a single layer, then roast for 20-30 minutes, or until the tomatoes are blistered.
2. While the sauce is roasting, bring a large saucepan of salted water to the boil. Once the water is bubbling, cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of pasta cooking water for the sauce.
3. Remove the tray from the oven and squeeze the garlic cloves into the roasted tomatoes. Add the drained pasta to the tray with as much pasta water needed to form a sauce. Add the parsley and toss well to combine. Dot over with ricotta, drizzle with extra virgin olive oil and sprinkle over extra basil leaves. Serve with lemon cheeks on the side.

Photography by Jiwon Kim.

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