Marinated Tomato and Ricotta Casarecce

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Step 1.

Finely chop your tomatoes, then add them to a bowl. Grate in your garlic clove and lemon zest, then add the juice of ½ your lemon, 2 tbsp olive oil and a pinch of salt. Leave them to sit at room temperature.

Step 2.

Bring a large pan of water to a boil. Salt it well.

Step 3.

Pour your pasta into your water and cook it until al dente.

Step 4.

Meanwhile, finely chop your dill.

Step 5.

Add your ricotta to a bowl along with 2 tbsp olive oil and then grate in your parmesan. Give it a good whisk until it is totally smooth.

Step 6.

When your pasta is cooked, add a ladle of your pasta water to the ricotta mix, and whisk until it comes together.

Step 7.

Drain your pasta, then combine with your ricotta, tomatoes and herbs. Give it a good mix.

Step 8.

Spoon into bowls and finish with some more fresh herbs and some black pepper. Serve and enjoy!

We've used dill here, but some other soft herbs work in its place - try parsley or basil instead if you'd rather.

300g Tomatoes
1 Small Garlic Clove
1 Lemon
500g Casarecce
250g Ricotta
50g Parmesan
Bunch of Dill
Olive Oil