Sicilian pasta with fresh ricotta and cherry tomatoes

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Ricotta80 g
• Cherry tomatoes120 g
• Parmigiano Reggiano5 g
• Basilto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the durum wheat pasta for the packet time (about 10–11 minutes), until al dente.
2. Meanwhile, wash the cherry tomatoes and cut them into wedges; wash and dry the basil.
3. In a large bowl, work the ricotta with a fork together with the grated Parmigiano Reggiano and a grind of black pepper.
4. Just before draining the pasta, add a few spoonfuls of cooking water to the ricotta and stir until it becomes a smooth, soft cream.
5. Drain the pasta, tip it into the bowl and toss until coated in the cream; finish with the cherry tomatoes and torn basil.