Linguini with Sweet Roasted Tomatoes, Chorizo and Ricotta tossed in basil dressing

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This tasteful dish is perfect for any occasion!

Ingredients

500 g linguini or pasta or your choice, cooked in salted water until al dente

2 chorizo sausages (about 400 g), sliced

500 g baby Rosa tomatoes

1 tsp (5 ml) Maldon salt

3 cloves garlic

1 C (250 ml) basil leaves

juice and zest of 1 lemon

3 Tbsp (45 ml) extra virgin olive oil

250 g ricotta cheese, roughly crumbled (or replace with goat’s cheese or Danish feta)

salt and milled black pepper

¼ C (60 ml) grated Parmesan cheese to serve

Preheat the oven to 220 °C.

While the pasta is boiling, place the chorizo and tomatoes on a baking tray and roast for 15 minutes.

Use a mortar and pestle to grind the salt, garlic, basil leaves and lemon zest until smooth, and then stir in the lemon juice and olive oil.

Combine the drained linguini with the chorizo, tomatoes and basil oil. Add the ricotta and season to taste with salt and black pepper.

Sprinkle with some grated Parmesan and serve immediately.