Creamy Casarecce with Roasted Tomatoes, Parsley & Pumpkin Seeds

Preheat the oven to 225°C (205°C for fan oven). Heat a large pot over high heat and dry-roast the pumpkin seeds until they start to pop. Set aside from the pot (and save for cooking the pasta).

Bring a large amount of salted water to a boil in the pot used for the seeds. Cook the casarecce for 10-12 minutes.

Meanwhile, cut the onion in half, then into very thin half-moons. Place in a baking dish. Add the whole cheese on top. Scatter cherry tomatoes all around. Generously drizzle with olive oil and sprinkle with ¼ of a packet of dried oregano per person. Bake everything for about 20 minutes, or until the tomatoes are soft and the cheese is slightly golden at the edges.

Remove the leaves from the parsley and chop them finely.

When cooked, drain the pasta. Immediately add to the baking dish with half of the parsley and mix. Press down on the pieces of cheese so that they break down well. Season with pepper.

To finish, serve the pasta on the plates and sprinkle with the remaining parsley and pumpkin seeds. Drizzle with a splash of balsamic vinegar if desired.