This might be my favourite pasta recipe ever. It couldn't be easier, quicker or more delicious, with a creamy, indulgent edge that makes it feel special. The base is made from cooking down red onions and semi-dried tomatoes until soft, giving the dish it's rich base, ricotta is then mixed through to give it a creaminess that brings it all together. Try using really good quality pasta here for a great dinner you won't forget in a hurry.
Serves 4 & takes 30 minutes to cook
Ingredients
265g semi-dried tomatoes, plus the oil from the jar
2 tablespoons of tomato puree
1 red onion, peeled and diced
2 garlic cloves, peeled and diced
2 teaspoons of dried rosemary
250g ricotta
500g rigatoni
Olive oil
Salt
Method
1. Place the semi-dried tomatoes (plus their oil), 2 tablespoons of tomato puree and a pinch of salt into a powerful blender and blend until a smooth paste forms. Place to one side until needed.