Dress up spinach and ricotta agnolotti with fresh roasted tomatoes and basil.
- Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray. Spray with oil. Sprinkle with sea salt and freshly ground black pepper. Roast for 15 to 20 minutes or until skins begin to split.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water for 5 minutes or until tender. Drain.
- Return pasta to pan over low heat. Add tomatoes, parmesan and basil. Season with salt and pepper. Toss to combine. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set