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BAKED PASTA WITH CHERRY TOMATO SAUCE AND RICOTTA
SERVES 4-6
500g extra-large dried pasta shells
400g firm ricotta, drained, crumbled, plus extra to serve
2/3 cup (50g) finely grated parmesan, plus extra to serve
2 x 250g punnets cherry truss tomatoes Finely grated zest of 1 lemon
Small basil leaves, to serve
“GET ORGANISED WITH THESE MAKE-AHEAD DISHES SO YOU DON’T HAVE TO THINK ABOUT WHAT TO DO WITH LEFTOVERS.”
CHERRY TOMATO SAUCE (MAKES APPROX. 2.5L)
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
2 small red onions, finely chopped
5 anchovy fillets, drained
3 garlic cloves, crushed
2 tbs finely chopped black olives
1/2 bunch each basil, flat-leaf parsley and oregano, finely chopped
1/2 cup (140g) tomato paste
1 1/4 cups (310ml) white wine
4 x 400g cans cherry tomatoes
750ml bottle passata sauce (we used Woolworths Macro Organic passata)
For the cherry tomato sauce, heat the oil in a large heavy-based saucepan over high heat. Add the onion, anchovies, garlic, olives and half of the herbs and cook, stirring frequently, for 6-7 minutes until anchovies have broken down and onion has softened. Stir in tomato paste and cook, stirring, for 1-2 minutes until paste is toasted
