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Penne with Ricotta and Tomato Confit
  • Prep
    15 min
  • Total
    20 min
  • Serving

Penne with Ricotta and Tomato Confit


  • 30 cherry tomatoes, halved
  • 3 sprigs fresh thyme, leaves only
  • 3 garlic cloves, minced
  • 5 ml (1 tsp) sugar
  • 125 ml (1/2 cup) olive oil
  • 1 lemon, zest only
  • To taste freshly ground salt and pepper
  • 450 g (1 package) short pasta (penne) 
  • 12 sundried tomatoes in oil, finely chopped
  • 400 g (1 2/3 cups) Saputo Ricotta di Campagna
  • 30 ml (2 tbsp) Saputo Bella Lodi cheese, grated


  1. In a bowl, combine the tomatoes, thyme, garlic, sugar, half the olive oil, lemon zest, salt and pepper. 
  2. In a skillet, heat the remaining oil. Add the cherry tomato mixture and cook on medium heat for 10 minutes.  Remove the tomato confit from heat and set aside at room temperature.
  3. In a large quantity of boiling salted water, cook the penne al dente according to package directions.
  4. Meanwhile, in another bowl combine the sundried tomatoes, Ricotta and Bella Lodi cheeses, salt and pepper.
  5. Drain the pasta without rinsing and transfer to a serving platter. Add the tomato confit and the cheese mixture and toss.