Tomato and baked ricotta pasta freddo

Australian Gourmet Traveller recipe for tomato and baked ricotta pasta freddo.
Tomato and baked ricotta pasta freddo

Tomato and baked ricotta pasta freddo

Chris Chen

Pasta salad may have a less-than-glamorous reputation, but when it’s packed with juicy tomatoes and dressed with a piquant vinaigrette it will challenge your perceptions.


Baked ricotta



1.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.
2.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).
3.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 .

Drink Suggestion: Pale pink, dry rosato. Drink suggestion by Max Allen


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