Ingredients
4 ripe tomatoes, chopped
6 tblsp extra virin olive oel
generous amount fresh basil leaves, roughly torn
salt and freshly ground pepper
1/2 cup fresh ricotta cheese(can substitue large curd cottage cheese–rinsed and drained
14oz pasta shells or other similar dried pasta
1cup freshly grated Parmigiano Reggiano cheese
extra vigin olive oil for drizzling…Add to taste
I add freshly ground garlic.
Preparation
In a large bowl mix the tomatoes, olive oil, basil salt and black pepper together. Leave to infuse for at least 15 minutes, then add the ricotta. Cook the pasta in plenty of lightly salted water until al dente….Drain and toss toghter with the tomatoes and rocotta. Sprinkle generouly with Parmesan and drizzle with olive oil. A nice addition add a few sun dried tomatoes…If regular tomatoes are too juicy remove seeds etc prior to chopping or slicing.
