Spicy cherry tomato and ricotta pasta
Simple and tasty, the dish is low in potassium, phosphate, salt and protein.
Chef
Ingredients
700g cherry tomatoes
80g basil, chopped
120g ricotta cheese
120g vegetarian, Italian hard cheese
450g orecchiette pasta
5 tablespoons olive oil
3 tablespoons capers
3 tablespoons tomato purée
3 garlic cloves, thinly sliced
1 red chilli, finely chopped
Black pepper
Method
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Step 1
Bring a large saucepan of water to a boil and cook the pasta according to instructions, approximately 10 minutes or until al dente.
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Step 2
Heat 2 tablespoons of the olive oil in a large saucepan on a medium heat. Add the capers, stirring for a couple of minutes until crispy. Using a slotted spoon, transfer capers to a paper towel.
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Step 3
In the same pan, add the tomato purée and cook for approximately 3 minutes. Add the remaining 3 tablespoons of olive oil, garlic, chilli, capers and cherry tomatoes. Cook for 10 minutes, stirring regularly until the tomatoes start to fall apart and it thickens to a sauce. Add the chopped basil leaves.
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Step 4
Drain the pasta, then mix with the tomato sauce. Season with black pepper and stir in the ricotta cheese. To serve, divide into bowls and grate over the Italian hard cheese.
Food facts
Pasta is the main source of carbohydrate in this meal and the value has been provided for those trained in insulin adjustment.
This dish is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet.
It is also low in phosphate; however, does contain some phosphate, mainly provided by the cheese, so if you have been prescribed a phosphate binder, take as directed.
This recipe is low in protein and suitable for those advised to eat less protein. The protein content could be further lowered by reducing the amount of ricotta cheese.
Orecchiette is the perfect pasta choice, as puddles of tomato sauce pool in each one, but penne or fusilli pasta also work well for a cheaper option.
Once cooled, the dish can be stored in the fridge for up to 3 days. Reheat thoroughly, or serve chilled as a pasta salad.