Organic (the last of the season) tomatoes are (really) slow cooked in organic extra virgin olive oil with lemons, garlic and lovely lemon verbena. The cooked pasta is twirled with baked ricotta and the tomato sauce.
So much flavour for minimum effort – I love that!
Simple seasonal and organic ingredients at its best!
Seasonal Swaps: I used yellow cherry tomatoes but red cherries would be lovely too. You can use a good vegan ricotta too for this recipe, when I tested the recipe I used half of Ammas Creamery vegan ricotta.