When I turned over the page of my kitchen calendar for August I immediately knew I must try this recipe! It uses herbs I have in my garden, especially basil, which I posted about here recently.
After tracking down some Ricotta (I live in an uncivilized part of the world where people don’t seem to stock it!), I was hoping to take a lovely photo of it in the Sunday summer sun… then we had a major storm and had to turn all the lights on mid-afternoon!
A good excuse to make it again very soon – just for the photo of course!😉
(Another trip to the big supermarket later…)
(Slightly adapted from the original calendar recipe, to serve 2-3 hungry people!)
- 300g (10 1/2 oz) spaghetti
- 1 onion
- 2 cloves garlic
- 300g (10 1/2 oz) cherry tomatoes, quartered
- 200g (7 oz) ricotta
- 2 tbsps fresh oregano
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