Tomato and chilli pasta with ricotta

Ingredients

• 700g mixed tomatoes, thinly sliced
• 1 tsp dried chilli flakes
• 2 tbsp red wine vinegar
• 1 garlic clove, crushed
• 2 tbsp drained baby capers
• 1 tbsp honey
• 1 tsp finely grated orange rind
• 1 tbsp orange juice
• 400g spaghetti
• 40g unsalted butter
• 1 cup finely chopped flat-leaf parsley
• 80g baby rocket leaves
• 200g reduced-fat ricotta

Method

1. Combine tomato, chilli flakes, vinegar, garlic, capers, honey, orange rind and orange juice in a medium bowl. Season.
2. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
3. Return the pasta to the pan with the butter, reserved cooking liquid and half the tomato mixture. Gently toss to combine. Add parsley. Toss to combine.
4. Divide the pasta mixture evenly among serving plates with the rocket. Top with the ricotta and remaining tomato mixture. Season with pepper.