Pictures by Saghar Setareh
This pasta is impressed by the volcanic island of Stromboli within the Aeolian Islands and its fiery unpredictable nature.
I like this dish because it delivers on taste and deliciousness with minimal effort. All that’s required is placing a dish of tomatoes within the oven, adopted by the ricotta, cooking the pasta, and uniting the 2 within the baking dish. I like to think about it as an ode to Stromboli by means of spice and domed ricotta.
Serves 5
Directions:
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Preheat the oven to 400°F (standard oven) or 350°F (convection/fan-forced oven).
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Put the cherry tomatoes in a big baking dish (I take advantage of one engaging sufficient to serve from). Add the chopped chili, chili flakes, half the olive oil, and a few beneficiant pinches of salt and toss to mix. Roast for quarter-hour.
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Take away the tomatoes from the oven—by now they need to have began to steam and collapse. Use a spoon to make an area within the heart and nestle the ricotta into the combination, extensive base downwards in order that it seems to be like a bit volcano. Spoon a few of the cooking juices over the ricotta, together with one other drizzle of olive oil and a pinch of salt. Return to the oven and roast for one more quarter-hour.
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In the meantime, deliver a big saucepan of salted water to the boil. Add the rigatoni, give it a very good stir in order that it doesn’t stick collectively, and prepare dinner till al dente (about 12–13 minutes, however examine the package deal directions). Drain, reserving half a mugful of the pasta water in case it’s wanted.
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Take away the tomatoes and ricotta from the oven. Add the drained rigatoni, parmesan, basil and remaining olive oil and gently toss to mix, with a splash of pasta water if wanted. Take the dish to the desk and serve instantly.
Excerpted from Italian Coastal by Amber Guinness. © Thames & Hudson Australia 2024. Textual content © Amber Guinness. Reprinted by permission of Thames & Hudson Inc. Recipe photograph credit score: © Saghar Setareh
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