Heirloom Tomato Pasta

I'm all about the carbohydrate at the moment. Load me up with weetbix for breakfast, saos and sourdough for lunch, pink cupcakes and cinnamon donut(s) for whenever - you say carbohydrate, and I say yes please. I'm off meat, and have been pretty much the whole pregnancy - so this delicious and easy pasta dish (using Orecchiette, my fave) from Bill Granger was a perfect dinner for me the other night. My husband loved it too, or maybe he just liked me cooking for a change (I'll cook more, I promise Stanz)!

Here's what you do:

400g orecchiette
60ml extra virgin olive oil
2 cloves garlic, grated
1 red chilli, deseeded and finely chopped
250g heirloom tomatoes, halved
sea salt and black pepper
150g ricotta (I used light ricotta)
large handful fresh basil leaves, torn
Cook pasta in a large pan of lightly salted water according to packet instructions until al dente. Meanwhile, heat olive oil in a frying pan over low heat and fry garlic and chilli until fragrant. Add tomatoes and cook gently for 2-3 minutes, or until tomatoes begin to soften. Season with salt and pepper. Remove from heat. Drain pasta, toss with sauce and place in a large serving dish. Sprinkle with chunks of ricotta and basil leaves. Serve immediately and enjoy!



  1. That looks delicious! I am totally with you on the carbs, cannot get enough of them this pregnancy and not into meat so much either. It's so funny how tastes can change so much.

  2. That looks so good! I'm happy to hear you're on a carb fest! Happy eating. ;)

  3. Yum .... I'm going to make this for sure !!!


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