Meal in a Bowl, p. 42
12
Roma tomatoes, halved lengthways
100 ml
olive oil [a little less than half a cup]
¼
teaspoon sugar
500g
fresh tagliatelle [about 4 cups]
2
cloves garlic, thinly sliced
300g
fresh ricotta [about one and a half cups]
½ cup
(15g) fresh basil, shredded
½ cup
(50g) grated Parmesan
2
teaspoons olive oil, extra
Preheat the oven to moderately hot 200C (400F/Gas 6). Place
the tomato cut-side-up in a single layer in a large roasting tin and brush with
2 tablespoons oil.
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| I don't have a roasting tin, but I sure do have a metal baking dish and a cooling rack that nestles over it nicely! |
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| Tomatoes are just pretty. |
Sprinkle with the sugar, and season.
 |
| Sprinkle sprinkle sprinkle. |
Bake for 1 hour, or
until soft.
 |
| Poor pretty tomatoes. |
 |
| Wizened. |
Meanwhile, cook the pasta in a large saucepan of lightly
salted boiling water until al dente.
 |
| I couldn't find tagliatelle at any of three different grocery stores. So here's some fettuccine from a box. |
Heat the remaining oil in a frying pan, add the garlic and
cook for 1-2 minutes, or until lightly golden. Drain the pasta, leaving it
slightly wet. Place in a large bowl with the tomato, garlic and oil from the
pan, ricotta, basil and Parmesan, and mix together well.
 |
| Nor could I find fresh basil, so I used two teaspoons of the dried stuff. |
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| Cheese and cheese! |
Season with salt and
freshly ground black pepper. Drizzle with the extra olive oil and serve.
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| Ninja tomatoes hide under the pasta and bide their time... |
My Rating: 4/5 "Cheese is a good thing - almost unconditionally. The tomatoes get squishy and fun once they're mixed in with the other stuff. The cheese doesn't quite keep its consistency on the reheat, but it still tastes good."
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