Try Bill Granger's recipe for a light summer Italian dish of fresh cherry tomatoes, ricotta, spinach and pecorino.


  • 750 g Cherry Tomatoes

  • 4 Garlic Cloves sliced

  • 1 Red Onion thinly sliced

  • 1 handful Fresh Oregano

  • 100 ml Extra Virgin Olive Oil

  • 500 g Fresh Spaghetti

  • 50 g Baby English Spinach

  • 200 g Fresh Ricotta

  • Freshly Ground Black pepper

  • 75 g Pecorino Cheese grated


  • 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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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