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Pasta with Sweet Tomato Sauce and Baked Ricotta October 22, 2011

Filed under: Jamie Oliver — kariryerson @ 9:46 am

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.


One Response to “Pasta with Sweet Tomato Sauce and Baked Ricotta”

  1. I love sweet and savory foods, great recipe.

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