• 500g ricotta
• 1 tbsp thyme leaves
• 4 heritage tomatoes, cut into wedges
• 2 crushed garlic cloves
• 500g cherry tomatoes
• 60ml Lunaio Extra Virgin Olive Oil
• 1 tbsp fresh flat-leaf parsley
• 80g finely grated parmesan
• 1 lemon
• 1 finely chopped red onion
• 1 tsp caster sugar
• 375g Seggiano Organic Toscani Pasta
• 60ml Seggiano Balsamic Vinegar of Modena
• 2 tbsp fresh oregano

Step 1 – Bake the ricotta.

Preheat the oven to 180 c fan / 160 c / Gas 4.

Place a large square of non-stick baking paper on a baking tray and brush with a little olive oil. Place ricotta, Parmesan and finely grated lemon rind in a bowl and mix to combine. Season well. Place the ricotta mixture on the baking paper and flatten slightly with the back of a spoon to approx. 2cm thick and sprinkle over the thyme leaves. Bake the cheese mixture for 20-25 minutes or until golden brown. Leave to cool completely and crumble by hand.

Step 2 – Marinate the tomatoes.

Combine the Heritage tomatoes, onion, garlic and sugar in a bowl. Coarsely crush the cherry tomatoes with your hands and add to heritage tomato mixture. Season well with salt and set aside for 30 minutes.

Step 3 – Cook the pasta.

Cook the pasta in a large saucepan of boiling salted water according to the pack instructions for al dente. Drain, rinse under cold running water and add to the tomato mixture.

Step 4 – Finishing Touches

Add the olive oil, vinegar and lemon juice and season with black pepper. Toss to combine and add the herbs. Scatter with the baked cheese and serve at room temperature.

Serving suggestion

Top with extra herbs and a final thread of Seggiano Italian Extra Virgin Olive Oil (or a drizzle of Lunaio Lemon Oil for brightness). Gorgeous with crusty bakery bread.