This is one of my favorite Jamie Oliver recipes. It called for 1lb of Ricotta Salata but I only use a half pound as it can get over powering fast. This is fast to make and most ingredients were already in my pantry. I used regular spaghetti because that’s what I had.
- 1 lb Ricotta Salata
- 2 tbsp olive oil, divided
- salt and pepper
- 1 tsp dried oregano
- 1/2 a dried chili, crumbled
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 28-ounce can roma tomatoes
- 3 tbsp balsamic vinegar
- 1/2 tsp sugar
- 1 pound wide pasta, such as pappardelle
- a handful of fresh basil, torn
- 1/2 cup freshly grated parmesan
Preheat the oven to 400F. Put a piece of parchment on a baking sheet and put the ricotta in the center. Rub all over with 1 tbsp olive oil, then sprinkle with oregano, chili, salt and pepper. Bake for about 15 minutes, then remove and set aside.
Bring a large pot of salted water to a boil to cook the pasta.
Heat the other tablespoon of olive oil in a large saucepan. Add the onion and garlic and cook over medium until soft, 3 or 4 minutes.
Add the tomatoes and simmer for about 15 minutes, then crush the tomatoes with a spoon. Taste and add sugar (optional), salt, pepper, and balsamic vinegar.
When the pasta is cooked, drain and reserve some of the pasta water.
Toss the cooked with the sauce and a tablespoon or two of pasta water and the tomato sauce, and basil. Crumble up the ricotta and add to the pasta with the parmesan cheese.