Baked Ricotta Pasta with Tomato & Olives (V)

Preheat oven to 180C Fan / 200C / 400F / Gas mark 6.

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.

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.

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.

As your ricotta bakes, after about 15 mins, make up your pasta following the on-pack instructions.

When your pasta is ready, drain and reserve a little of the water, if required later.

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.

Serve across four dishes with a sprig of thyme, a slice of lemon to garnish, and a drizzle of the bread dipper. Enjoy!

Not got this dipper to hand? No problem! Simply try one of our other flavours. We particularly enjoy this recipe with our Chilli, Balsamic, Oregano & Thyme Bread Dippertoo.