Ingredients
Pasta
Directions
- 1
Preheat oven to 180C.
- 2
Add tomatoes, garlic, rosemary to a baking dish.
- 3
Make space in the centre and place fresh ricotta.
- 4
Drizzle the dish generously with extra virgin olive oil. Season with salt and chilli flakes.
- 5
Cover with foil and bake for 30 minutes.
- 6
Lay slices of prosciutto on a baking tray. Cook these in the oven until golden and crispy (about ten minutes). Crumble up into rough pieces.
- 7
Remove cover on the tomatoes and bake for another 20-30 minutes or until the tomatoes are blistering and garlic is soft.
- 8
Cook pasta of choice in a large pot of salted water. Save a cup of the cooking water and then drain well.
- 9
Remove baking dish from oven. Add fresh basil and mash the ricotta and tomatoes with a fork.
- 10
Add pasta, if you need a little extra liquid add some pasta water.
- 11
Sprinkle generously with pecorino, add crumbled prosciutto, more basil and a drizzle of olive oil.
Notes
Try to avoid the spreadable ricotta in a tub. Other ingredients to add would be sun dried tomatoes or artichokes.
