(Serves 4)

  • 400 g fresh cherry tomatoes
  • 2 cloves of garlic, finely chopped
  • 15 ml olive oil
  • Salt and freshly ground black pepper to taste
  • 500 g ricotta cheese
  • 100 g parmesan, grated
  • Handful fresh basil leaves, torn
  • 500 g mezze cociolette pasta (small shells)

Halve tomatoes and squeeze out the sauce and seeds (you can throw this away). Combine tomatoes, garlic and olive oil in a bowl. Season with salt and black pepper. Cook pasta according to instructions on pack. Combine ricotta, parmesan and basil. Season with salt and black pepper. Heat tomato mixture in a pan and stir it through the drained pasta, with the cheese mixture. Season with salt and black pepper. Serve with some more grated parmesan.