Ingredients
- BioOrto Organic Whole Peeled Tomatoes in Water 550g, drained
- BioOrto Organic Tomato Passata 60ml
- BioOrto Organic Extra Virgin Olive Oil 5 tbsp + more for drizzling
- Ottolenghi Sweet & Smokey Spice Blend ½ tsp
- Spinneysfood Sea Salt Flakes To taste
- Garlic 1 clove, grated
- Lemons 2, 1 zested, 1 zested and juiced
- Spinneysfood Fresh Basil Leaves A handful
- Spinneysfood Ricotta 250g
- Ottolenghi Calabrian Chilli Pesto 1-2 tbsp
- Spinneysfood Mezze Maniche 400g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Fresh tomato pasta with Calabrian chilli ricotta
Italian 15 Mins Prep · 10 Mins Cook
- For the fresh tomato sauce, add the drained tomatoes to a large bowl and crush them gently with a fork to release their juices and create a natural sauce. Stir through the passata and 3 tbsp olive oil. Add the garlic, lemon zest, sweet and smoky spice and flaky salt. Tear the basil leaves and mix everything together.
- In a separate bowl, combine the ricotta with the Calabrian chilli pesto, 2 tbsp olive oil, lemon zest and juice, and a pinch of salt, mixing until smooth and lightly whipped. Adjust the chilli to your preferred heat level.
- Bring a large pot of salted water to the boil and cook the pasta according to the packaging instructions. Drain the pasta and immediately add it to the bowl with the tomato sauce. Toss well so the heat of the pasta gently warms the sauce and helps it emulsify, adding a splash of pasta water if needed to loosen.
- Spoon the pasta into bowls, finishing with generous dollops of the chilli ricotta, a drizzle of olive oil and extra fresh basil. Serve immediately while the fresh sauce is at its best.