4large heirloom tomatoes, cut into wedges½small Spanish onion, thinly sliced2garlic cloves, finely chopped1 tspcaster sugar400 gmmixed cherry tomatoes300 gmdried spiral pasta50 mlextra-virgin olive oil1½ tbspaged balsamic vinegarJuiceof ½ lemon, or to taste1 cup(loosely packed) rocket, coarsely torn2 tbsp eachcoarsely torn flat-leaf parsley and oreganoBaked ricotta300 gmwedge of firm ricotta2 tspextra-virgin olive oilJuiceand finely grated rind of 1 lemon2 tspthyme
For baked ricotta, preheat oven to 180C. Place ricotta on a baking tray lined with baking paper, drizzle with oil and lemon juice, scatter with rind and thyme and season generously to taste. Bake until golden brown and firm (30-40 minutes), then cool completely and coarsely crumble.
Meanwhile, combine heirloom tomatoes, onion, garlic and sugar in a large bowl. Coarsely crush cherry tomatoes with your hands, add to heirloom tomato mixture, season to taste and stand until juicy (10-15 minutes).
Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes), drain, rinse under cold running water and add to tomato mixture. Add olive oil, vinegar and lemon juice, season to taste, toss to combine, then add rocket and herbs. Scatter with baked ricotta and serve at room temperature.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.