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Ingredients

375g spaghetti
1 quantity oven-roasted balsamic tomatoes (see notes)
1 red onion, finely chopped
1/4 cup skinless hazelnuts, finely chopped
2 tablespoons fresh oregano leaves
1 bunch fresh basil, leaves picked
210g tub bocconcini cheese, drained, torn
1/2 x 250g tub smooth ricotta
Zest of 1/2 lemon
1 tablespoon extra virgin olive oil
Grated parmesan, to serve

Method

Step 1 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
Step 2 Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender.
Step 3 Meanwhile, place tomatoes on tray, cut-side up. Drizzle with the reserved balsamic mixture. Reserve garlic. Roast tomatoes for 10 minutes.
Step 4 Drain pasta, reserving 1/2 cup cooking water. Squeeze garlic from skins and finely chop. Return pasta to pan over low heat. Add reserved cooking water, onion, hazelnuts, reserved garlic, oregano, 1/2 the basil, tomatoes and balsamic mixture. Season well with salt and pepper. Toss over heat for 5 minutes. Remove from heat.
Step 5 Add bocconcini to pasta. Toss to combine. Transfer pasta to a serving plate. Dollop with ricotta. Sprinkle with lemon zest and drizzle with oil. Serve topped with parmesan and remaining basil.

Roasted tomato and three cheese pasta

How to make Roasted tomato and three cheese pasta

Ingredients

Method