Baked Ricotta & Tomato Orecchiette & Fresh Oregano - Inspired by Jamie Oliver
- Prep time: 20 minutes
- Calories: 530
- 2 Garlic Clove
- 250 Grams of Cherry Tomatoes
- 1 Small Bunch of Oregano
- 200 Grams of Orecchiette Pasta
- 1 Teaspoons of Chili Flakes
- 80 Grams of Ricotta (Firm)
- 1 Lemon
- 2 Tablespoons of Parmesan (Shredded)
- 0.5 Broccoli
Prepare Ingredients:Preheat oven to 190°C. Wash the fresh produce. Bring a large pot of water to a boil over high heat. Peel and thinly slice garlic. Zest lemon and cut into quarters. Halve tomatoes. Tear oregano leaves, discarding stems. Cut broccoli into bite size florets.
Bake Ricotta & Tomatoes:In a ovenproof dish, combine tomatoes, ricotta, garlic, chili flakes (add to taste), oregano and 2 TBS olive oil. Season with salt and pepper and mix well. Add lemon wedges and bake in the oven for 20 - 22 minutes, until tomatoes have blistered and ricotta is golden.
Cook Pasta & Broccoli:Add pasta and a generous pinch of salt to a pot of boiling water. Cook until al dente, 10 - 12 minutes or until cooked to your liking. Add broccoli florets for the last 3 minutes of cooking. Drain and set aside.
Season Pasta:Turn oven off and remove dish from oven. Using tongs, carefully squeeze lemon wedges over tomatoes and ricotta.
You Plate It:Add cooked pasta, broccoli and lemon zest to the tomatoes and ricotta. Toss well to combine, check seasoning and garnish with parmesan and any remaining lemon wedges. Enjoy!