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Tomato Pasta - This Tomato Pasta is made with a base of sundried tomatoes for an intense flavour, and topped with melt in your mouth cheese dumplings.

Tomato Pasta with Cheese Dumplings

This Tomato Pasta is made with a base of sundried tomatoes for an intense flavour, and topped with melt in your mouth cheese dumplings.
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Course: Main Course
Cuisine: Italian
Keyword: cherry tomato pasta, fresh tomato pasta recipe, italian tomato pasta, Tomato Pasta, tomato pasta bake, tomato pasta sauce recipe, tomato pasta types
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven grill (broiler)
  • Pot
  • Stovetop
  • Oven proof casserole dish

Ingredients

  • 1 tablespoon salt
  • 50 g tasty (cheddar) cheese
  • 50 g parmesan cheese
  • 1 clove garlic 2 cloves total for the recipe
  • 250 g ricotta
  • ¼ teaspoon salt and pepper 1.5 teaspoon total for the recipe
  • 375 g penne
  • ⅓ cup sundried tomatoes in oil
  • 1 clove garlic 2 cloves total for the recipe
  • 800 g crushed tomatoes
  • 60 g tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
  • ½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
  • 1 teaspoon olive oil
  • ¼ teaspoon salt and pepper 1.5 teaspoon total for the recipe
  • 2 tablespoon baby capers
  • ½ teaspoon chilli flakes opt.
  • 2 pinch salt and pepper 1.5 teaspoon total for the recipe

Instructions

  • Preheat oven grill (broiler). Place a pot of salted water on high heat.
    1 tablespoon salt
    Place a pot of salted water on high heat.
  • Grate cheddar and parmesan into a bowl. Mince garlic. Mix in ricotta, salt and pepper.
    50 g tasty (cheddar) cheese, 50 g parmesan cheese, 1 clove garlic, 250 g ricotta, ¼ teaspoon salt and pepper
    Grate cheddar and parmesan into a bowl. Mince garlic. Mix in ricotta, salt and pepper.
  • Add pasta to the boiling water. Cook for 2 minutes less than al dente (according to packet instructions).
    375 g penne
    Add pasta to the boiling water.
  • Heat an oven proof casserole dish over medium heat. Add 3 tablespoons oil from sundried tomatoes, sundried tomato strips and garlic, and cook for 1 minute.
    ⅓ cup sundried tomatoes in oil, 1 clove garlic
    Heat oil in a casserole dish, add sundried tomato strips and garlic to cook.
  • Add crushed tomatoes, tomato paste, dried oregano, brown sugar, balsamic vinegar, salt and pepper. Stir to combine and simmer.
    800 g crushed tomatoes, 60 g tomato paste, 1 teaspoon dried oregano, 1 teaspoon brown sugar, 1 tablespoon balsamic vinegar, ½ teaspoon salt and pepper
    Add crushed tomatoes, tomato paste, dried oregano, brown sugar, balsamic vinegar, salt and pepper. Stir to combine and simmer.
  • Use a slotted spoon to transfer pasta to the sauce and stir to coat. Season to taste (if it tastes too sweet, add more salt and pepper).
    ½ teaspoon salt and pepper
    Transfer pasta to the sauce and stir to coat.
  • Roll cheese mixture into dumplings and add to the top of the pasta. Drizzle over olive oil, sprinkle with salt and pepper and place under the grill (broiler) for 10 minutes, or until starting to turn golden.
    1 teaspoon olive oil, ¼ teaspoon salt and pepper
    Add roll cheese dumpling to the top of the pasta. Drizzle over olive oil.
  • Serve pasta and dumplings.
    For adults, add capers and chilli flakes, and season with salt and pepper.
    2 tablespoon baby capers, ½ teaspoon chilli flakes, 2 pinch salt and pepper
    Tomato Pasta - Serve pasta and dumplings. Add capers and chilli flakes, and season with salt and pepper.

Nutrition

Calories: 679kcal | Carbohydrates: 98g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 3524mg | Potassium: 1392mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1334IU | Vitamin C: 26mg | Calcium: 486mg | Iron: 6mg