Ingredients
350g baby plum tomatoes
½ bulb garlic
1 lemon
250g ricotta
150g mixed olives, stoned
Charlie & Ivy’s Cold Pressed Rapeseed Oil
Charlie & Ivy’s Lemon, Garlic, Thyme & Balsamic Bread Dipper
Step by Step Instructions
Step 1
Preheat oven to 180C Fan / 200C / 400F / Gas mark 6.
Step 2
Halve your garlic bulb horizontally and place on a square of tin foil. Drizzle with a little Cold Pressed Rapeseed Oil and season. Wrap up in the foil.
Step 3
In a large ovenproof dish, combine the tomatoes and olives. Make a space in the centre and place in the ricotta. Pop in the 2 lemon halves, cut side up and the thyme. Pop the garlic in the foil in the corner to roast with the other ingredients.
Step 4
Take your bottle of Lemon, Garlic, Thyme & Balsamic Bread Dipper, shake it well and then drizzle generously over the contents of the roasting dish. Season well and place in the oven and roast for 20-25 mins.
Step 5
As your ricotta bakes, after about 15 mins, make up your pasta following the on-pack instructions.
Step 6
When your pasta is ready, drain and reserve a little of the water, if required later.
Step 7
Remove the roasting dish from the oven and remove the garlic from its foil. Squeeze the garlic into the dish, this should have formed a smooth paste like consistency. Take the lemons and squeeze in any juice, discarding the rinds. Use a spoon to stir together the entire contents of the dish until smooth and creamy. Add in the drained pasta and a little of the reserved pasta water if required to loosen the sauce.
Step 8
Serve across four dishes with a sprig of thyme, a slice of lemon to garnish, and a drizzle of the bread dipper. Enjoy!
