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Barbara's ricotta and cherry tomato pasta

Barbara's ricotta and cherry tomato pasta

Name: Barbara's ricotta and cherry tomato pasta
Yield: 4 servings
Ingredients: 700 g cherry tomatoes, cut into quarters and lightly squashed; 2 tablespoons olive oil; 2 cloves of garlic, through a garlic press; 400 g pasta, preferably penne or orecchiette; 250 g ricotta cheese; salt; freshly ground pepper; fresh basil leaves; parmesan cheese

By Greg

Total Time: 0 min

Quick and easy to make, just remember to let the tomatoes marinate for about an hour before you want to eat for increased flavouring.

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Barbara's ricotta and cherry tomato pasta

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 11 September, 2015

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Ingredients

700 g cherry tomatoes, cut into quarters and lightly squashed
2 tablespoons olive oil
2 cloves of garlic, through a garlic press
400 g pasta, preferably penne or orecchiette
250 g ricotta cheese
salt
freshly ground pepper
fresh basil leaves
parmesan cheese

Instructions

Take the cherry tomatoes and cut them into quarters. Place the tomatoes into a bowl and lightly press them so that some of the juice comes out.
Press the garlic and add to the bowl of tomatoes with the olive oil, some salt and freshly ground pepper. Let the tomatoes marinate for about an hour before cooking.
Boil the pasta until it is "al dente". Take it out of the pot.
In a large frying pan mix the tomatoes, pasta and ricotta together, fry over a medium heat and add some chopped basil leaves.
When the cheese starts to bubble, the meal is ready and you can serve it with some parmesan cheese.