Roasted tomato, ricotta and olive pasta

Total Time 10 minutes
Course dinner, Main Course
Servings 4


  • 450 g cherry tomatoes halved (we used and heirloom variety)
  • 250 g Reduced-fat ricotta cheese
  • 1 cup Sicilian olives halved
  • 3 garlic clove sliced
  • 300 g wholemeal penne
  • 120 g baby rocket


  • Preheat oven to 210°C. Place tomatoes, ricotta, olives and garlic in a 25 x 32cm (7cm deep) baking dish. Drizzle with 2 tablespoons olive oil, then roast for 10 minutes.
  • Meanwhile, cook wholemeal pasta according to packet instructions. Drain, reserving ¼ cup pasta cooking water.
  • Remove baking dish from oven. Add cooked pasta and reserved pasta water, gently stirring to combine. Add rocket, tossing to combine. Divide pasta among four plates and serve.


Calories: 436kcalCarbohydrates: 50gProtein: 17gFat: 16gSodium: 582mgFiber: 11gCalcium: 354mg
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