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 the oven to 185ºC.
2. In a mixing bowl, combine the garlic, oregano, chilli, salt, pepper, and 2 tablespoons of olive oil.
3. Place the tomatoes and ricotta on a baking tray. Spoon the garlic and chilli mixture over the ricotta and roast for 30 minutes.
4. Meanwhile, heat a pan over medium heat, add a little olive oil, and cook the pancetta for 5-7 minutes, or until golden brown.
5. In a pot of boiling salted water, cook the pasta according to packet directions. With 4 minutes remaining, add the broccoli to the pot.
6. Once cooked, drain the pasta and broccoli, reserving a splash of pasta water.
7. In a large bowl, gently combine the pasta, tomatoes, ricotta, pancetta, parmesan, broccoli, and a splash of the reserved pasta water. Season to taste.
8. Finish with a drizzle of olive oil and a sprinkle of parmesan.