Papardelle With Roasted Tomato And Bacon - cooking recipe

Ingredients

1 lb cherry tomatoes
1 None medium red onion, sliced
4 tbsp vegetable or olive oil
4 slices thick-cut bacon, chopped
1 2/3 lb papardelle
3.5 oz fresh ricotta
1/3 cup small fresh basil leaves, finely chopped

Preparation

Preheat oven to 425\u00b0F. Line a large baking tray with parchment paper. Place tomatoes and onion on prepared tray. Drizzle with 2 tbsp oil and toss to coat. Season. Bake for 15 mins. Add bacon and bake for another 10 mins, or until tomatoes just start to collapse and bacon is cooked.
Cook pasta in boiling salted water until tender. Drain then toss with tomato mixture and ricotta. Season. Combine basil with remaining oil then drizzle over top.