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Warm Pasta Salad With Fresh Tomato and Ricotta
You cannot go wrong impressing your guests, with this warm salad.
500 g Cherry Tomatoes cut in half
80 ml Extra Virgin Olive Oil
60 ml red wine vinegar
1 teaspoon caster sugar
1 teaspoon sea salt
freshly ground Black pepper
4 Slices thick wholemeal bread or sourdough bread
1 Garlic Clove cut in half
2 tablespoons Extra Virgin Olive Oil extra
500 g rigatoni
60 g freshly shredded basil leaves
250 g fresh Ricotta
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Preheat the oven to 200°C (400°F/Gas 6).
Place the tomatoes, olive oil, vinegar and sugar in a large bowl and stir to combine.
Season with salt and pepper.
Cover and leave to marinate while you prepare the rest of the dish.
Rub the bread on both sides with the cut side of the garlic.
Brush with the extra olive oil and sprinkle with salt.
Put the bread on a baking tray and place in the oven.
Cook for 20 minutes, or until crisp.
Remove from the oven and crumble into coarse breadcrumbs with your hands.
Cook the pasta in a large pot of rapidly boiling salted water until al dente.
Drain well, then add to the tomatoes.
Add the basil and toss to combine.
Divide the pasta between four serving plates, or put it on one large serving dish, crumble over the ricotta cheese and sprinkle with the breadcrumbs.