Ricotta and tomato pasta
A fresh and healthy supper for the whole family, this dish is a favourite with my daughters. For any fussy eaters, go easy on the ricotta.
Ingredients
400g orecchiette (or any small pasta)
60 ml extra virgin olive oil
2 cloves garlic, grated
1 red chilli, deseeded and finely chopped
250g cherry tomatoes, halved
sea salt and black pepper
150g ricotta
large handful fresh basil leaves, torn
Method
Cook pasta in a large pan of lightly salted water according to packet instructions until al dente. Meanwhile, heat olive oil in a frying pan over low heat and fry garlic and chilli until fragrant.
Add tomatoes and cook gently for 2-3 minutes, or until tomatoes begin to soften. Season with salt and pepper. Remove from heat
Drain pasta, toss with sauce and place in a large serving dish. Sprinkle with chunks of ricotta and basil leaves. Serve immediately.
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Original URL: https://www.theage.com.au/goodfood/recipes/ricotta-and-tomato-pasta-20111024-29u9u.html