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Spaghetti with Cherry Tomatoes, Ricotta, Spinach and Pecorino

Try this Italian dish - Bill's way.



  • 1.

    Preheat the oven to 180ºC (350ºF/Gas 4).

  • 2.

    Put the tomatoes, garlic, onion and oregano on a baking tray and drizzle with the oil.

  • 3.

    Roast for 20–25 minutes or until wilted.

  • 4.

    Cook the pasta in a large saucepan of boiling salted water until al dente.

  • 5.

    Drain and toss with the tomato mixture, spinach and half the ricotta.

  • 6.

    Divide among serving bowls and top with the remaining ricotta and some freshly ground pepper.

  • 7.

    Serve with the grated pecorino.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Spaghetti with Cherry Tomatoes, Ricotta, Spinach and Pecorino.


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Posted by TD6Report
the ricotta sucked all the juices from the tomatoes and made the dish gluggy and dry. Next time I will omit the ricotta or only put it on top of the dish. Other wise it was lovely
Posted by Camila F SpadaReport
I will try feta as you all are using instead of ricotta...lets see how is going to turn out!
Posted by WITCHYPOOReport
Really nice I put the feta instead of the ricotta as well turned out wonderful
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