“It’s great when you can throw everything into one dish or tray and dinner is done. Save on the washing up with these flavour-filled meals”
TRAY-BAKED TOMATOES WITH CHORIZO AND RICOTTA
“Bring this bright tray straight to the table”
¼ cup (60ml) extra virgin olive oil, plus extra to drizzle 3 truss tomatoes, thickly sliced 1 punnet (200g) mixed cherry tomatoes, some whole, some halved 1 garlic bulb, halved horizontally 2 cured chorizo (260g), sliced 3 sprigs oregano, leaves picked, plus extra to serve 2 sprigs basil, leaves picked, plus extra leaves to serve 400g linguine 150g fresh ricotta, crumbled, to serve
Preheat oven to 200°C. Place oil, tomatoes, garlic, chorizo and herbs into a large ovenproof tray. Roast for 30-35 minutes until the tomatoes are tender and the chorizo is caramelised. Meanwhile, in a pot of boiling salted water, cook pasta until al dente. Drain. Toss cooked pasta through tomato mixture. Divide into bowls, and scatter with ricotta and extra oregano and basil. Drizzle with extra oil and top with freshly ground black pepper.
NUTRITION • 17G PROTEIN • 8G SAT FAT • 8G CARB • 6G SUGARS • 610MG SODIUM • 350 CAL (1465KJ)