Spaghetti with Cherry Tomatoes, Ricotta and Spinach

One of the very first cookbooks I received as a gift was from my sister for my 18th birthday. At the time, I had no idea who Bill Granger was or what he was well known for, but flipping through Simply Bill I could immediately tell that Bill Granger's approach to food was all about simplicity and a focus on fresh ingredients.

A while back I visited Bills in Surry Hills for dinner and my sister ordered this spaghetti dish which looked so minimalistic on the menu but was bursting with flavour. I remembered seeing the dish in Simply Bill so I tried out the recipe at home and was surprised at how simple it was to recreate.

The ricotta imparts a lovely creaminess to the pasta dish while roasting the vegetables brings out the natural sweetness from the onion and richness from the tomatoes. Toss it all into some cooked pasta with some baby spinach and you have yourself a quick and tasty dinner in no time!

Spaghetti with Cherry Tomatoes, Ricotta and Spinach

adapted from Simply Bill by Bill Granger

750g cherry tomatoes
4 garlic cloves, sliced
1 red onion, thinly sliced
small handful fresh oregano
100ml extra virgin olive oil
500g spaghetti
50g baby spinach
200g fresh ricotta
freshly grated pecorino, to serve (I used parmesan)

1. Preheat oven to 180ºC. Put the tomatoes, garlic, onion and oregano into a roasting tray and drizzle with the olive oil. Roast for 20-25 minutes or until wilted.

2. Cook the pasta in boiling salted water until al dente. Drain and toss with the tomato mixture, spinach and half the ricotta. Divide among serving bowls and top with the remaining ricotta and some freshly ground black pepper. Grate some pecorino on top and serve.