Pasta with fresh tomato, basil and ricotta cheese
Prep:
15 mins
Cook:
10 mins
This pasta is so quick and easy and tastes best when fresh, ripe tomatoes are used.
450g rigatoni or penne
1 tsp salt
6 large tomatoes
8 large basil leaves
1 tsp sugar
sea salt and pepper
50ml olive oil
125g ricotta
Toss the pasta into a large pot of boiling water with 1 tsp of salt until just cooked.
While the pasta is cooking, chop the tomatoes into large chunks.
Tear the basil leaves and add it to the tomatoes with sea salt, pepper, sugar and the olive oil, seasoning to taste.
Drain the pasta but retain about 50ml of the cooking water and toss with the pasta in a bowl.
Add a sprinkling of sea salt, pepper and a pinch of sugar.
Tip in the tomatoes, toss gently and put in a large serving bow, sprinkle ricotta over the top.
Serves
4-6
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Pasta & Noodles, Vegetables
Recipe Type
Budget, Easy, Family Dinners, Quick Meals, Vegetarian
Cuisine
Italian
Special Info
Vegetarian
Level of Difficulty
Easy
