Ricotta and tomato pasta

Ingredients

• 400g orecchiette (or any small pasta)
• 60 ml extra virgin olive oil
• 2 cloves garlic, grated
• 1 red chilli, deseeded and finely chopped
• 250g cherry tomatoes, halved
• sea salt and black pepper
• 150g ricotta
• large handful fresh basil leaves, torn

Method

Cook pasta in a large pan of lightly salted water according to packet instructions until al dente. Meanwhile, heat olive oil in a frying pan over low heat and fry garlic and chilli until fragrant.

Add tomatoes and cook gently for 2-3 minutes, or until tomatoes begin to soften. Season with salt and pepper. Remove from heat

Drain pasta, toss with sauce and place in a large serving dish. Sprinkle with chunks of ricotta and basil leaves. Serve immediately.

Eggplant, basil and tomato pasta

2 large eggplants
150ml extra virgin olive oil
500g egg noodle tagliatelle
1.5 tsp chilli flakes
3 cloves garlic, finely sliced
410g tomato sugo or passata
2 handfuls basil leaves
1/2 cup semi dried tomatoes
80g parmesan finely grated
150g fresh ricotta, crumbled
basil leaves to serve

1. Preheat oven to 170C
2 Halve eggplants lengthways, then score flesh with a small knife.
3. Put eggplant in a large roasting pan. Drizzle with 50ml of the oil and bake for 40 mins or until soft and juicy. Scoop out eggplant flesh, roughly chop and set aside. Discard skin.
4. Bring a large saucepan of salted wter to the boil. Add pasta and cook, follwing pack instruction until al dente, drain.
5. Meanwhile, heat another 50ml of the oil in a large heavy-based frying pan over a high heat. add chilli and garlic and cook until fragrant. Add eggplant and cook for 1 min in tomato sugo, basil and tomatoes. Add pasta to sauce. Toss to coat, then sprinkle over parmesan.
6. Serve pasta topped with ricotta, extra basil leaves and drizzles with remaining oil.

Red pesto pasta

3 red capsicums quartered (can use jarred chargrilled capsicum instead)
6 cloves garlic, peeled
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
125g blanched almonds, toasted
125g semi-dried tomatoes
extra 1/2 cup extra virgin olive oil
500g fresh tagliatelle or fettucine
crusty bread to serve

1. Preheat oven to 180C. Line an oven tray with baking paper. Put capsicum and garlic on prepared tray. Sprinkle with oil and vinegar, then bake for 12-15 mins. Transfer capsicum to a plate. Cover with plastic wrap, then stand for 10 mins or until cool enough to touch. Remove skin from capsicum and discard skin.
2. To make pesto, put capsicum, garlic, almonds, tomatoes and parmesan and extra oil in food processor, then process for 2-3 mins or until a coarse paste forms. Transfer pesto to a medium bowl.
3. Cook pasta in a large pan of boiling water until just tender. Drain, then return pasta to pan, leaving a little cooking water clinging to the pasta. Add pesto and toss to combine. Serve immediately with crusty bread.

Pasta with oven dried tomatoes and breadcrumbs

1.5kg roma tomatoes
olive oil
1/2 tsp salt flakes
1 tsp freshly ground black pepper
2 tsp dried oregano
4 brown oinons, halved lengthways, thinly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
4 slices ciabatta or sourdough bread
2 cloves of garlic finely chopped
500g dried spaghetti

1. Preheat oven to 160 C. Line 2 baking trays with baking paper. Cut each tomato lengthways into 3 slices, then arrange in a single layer on prepared trays. Spray with oil, then sprinkle with salt, pepper and oregano. Bake for 30 mins or until slightly dried and quite firm to the touch.
2. Meanwhile, heat oil in a large heavy based pan over medium heat. Add oinon, sugar and vinegar and stil to combine. Cook for 15-20 mins, stirring occaisionally until caramelised. Transfer to a bowl and set aside.
3. Tear bread into pieces and put in a food processor with garlic and extra oil. Pulse until coarsely chopped. Add bread mixture to pan and cook over a medium heat, stirring occaisionally until golden.
4. Cook pasta in a large pan of boiling water until just tender. Drain, leaving a little cooking water clinging to the pasta. Return pasta to pan, add tomato and oinon, and toss until well combined. Serve pasta sprinkled with breadcrumb mix.