how to make award winning Tomato and basil agnolotti

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and basil agnolotti. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and basil agnolotti is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and basil agnolotti is something that I’ve loved my entire life.

Table of Contents


  • 500g cherry tomatoes
  • olive oil cooking spray
  • 1 teaspoon sea salt
  • 625g fresh ricotta and spinach agnolotti pasta
  • 75g parmesan cheese, finely grated
  • 1/2 cup basil leaves, finely shredded


  • Step 1
    Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray. Spray with oil. Sprinkle with sea salt and freshly ground black pepper. Roast for 15 to 20 minutes or until skins begin to split.
  • Step 2
    Meanwhile, cook pasta in a large saucepan of boiling, salted water for 5 minutes or until tender. Drain.
  • Step 3
    Return pasta to pan over low heat. Add tomatoes, parmesan and basil. Season with salt and pepper. Toss to combine. Serve.

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