Lunch Box: Marinated Tomato and Ricotta Casarecce

Step 1

Finely chop your tomatoes, then add them to a bowl. Grate in your garlic clove and lemon zest, then add the juice of ½ your lemon, 2 tbsp olive oil and a pinch of salt. Leave them to sit at room temperature.

Step 2

Bring a large pan of water to a boil. Salt it well.

Step 3

Pour your pasta into your water and cook it until al dente.

Step 4

Meanwhile, finely chop your dill.

Step 5

Add your ricotta to a bowl along with 2 tbsp olive oil and then grate in your parmesan. Give it a good whisk until it is totally smooth.

Step 6

When your pasta is cooked, add a ladle of your pasta water to the ricotta mix, and whisk until it comes together.

Step 7

Drain your pasta, then combine with your ricotta, tomatoes and herbs. Give it a good mix.

Step 8

Divide between your Tupperware containers and top with a crack of black pepper in each. Once they've cooled a bit, box up and pop in the fridge.These will keep for up to 3 days in the fridge.