Ingredients

Zafarelli Conchiglie No. 28 500g
2 garlic clove, finely chopped
5 tsp oregano
1 tsp dried chilli flakes
5 tbsp olive oil
500g mixed ripe cherry tomatoes, roughly chopped
200g quality ricotta cheese
150g pancetta, sliced
300g broccoli, chopped into small florets
30g Parmesan or Pecorino, grated

Method

1. Preheat oven to 185ºC.
2. In a mixing bowl combine garlic, oregano, chilli, salt and pepper and 2 tbsp oil.
3. Place tomatoes and ricotta on a baking tray and spoon garlic and chilli mixture over ricotta and cook for 30 minutes.
4. Warm a pan on medium heat, add oil and pancetta and cook for 5 to 7 minutes until golden brown.
5. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions. When there is 4 minutes left add broccoli to the pot.
6. Combine cooked pasta, tomatoes, ricotta, pancetta, parmesan, broccoli and a splash of pasta water and mix gently. Season to taste.
7. Finish with a drizzle of oil and parmesan.