Tomato and ricotta pasta
Photo by Doug Sherring
This one-bowl (one serve) pasta dinner works well served cold as leftovers the next day.
- In a frying pan with high sides, or a medium pot, gently heat the oil and saute the red onion. Add the garlic and chilli flakes, then the tins of tomatoes (and cherry tomatoes if you're using them). Season well.
- Increase the heat, then reduce and simmer for about 15 minutes - the sauce will thicken.
- Taste and adjust, then serve on the pasta. Add a dollop of ricotta, garnish with the lemon zest and basil, and cracked pepper and a sprinkle of sea salt.
- Add a drizzle of good quality extra virgin olive oil and serve immediately.
If you liked this recipe, try Delaney's roast kumara and broccoli with tangy yoghurt and mayo dressing