Try Bill Granger's recipe for a light summer Italian dish of fresh cherry tomatoes, ricotta, spinach and pecorino.
Preheat the oven to 180ºC (350ºF/Gas 4).
Put the tomatoes, garlic, onion and oregano on a baking tray and drizzle with the oil.
Roast for 20–25 minutes or until wilted.
Cook the pasta in a large saucepan of boiling salted water until al dente.
Drain and toss with the tomato mixture, spinach and half the ricotta.
Divide among serving bowls and top with the remaining ricotta and some freshly ground pepper.
Serve with the grated pecorino.
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