Fusilli pasta with ricotta and tomatoes

Here’s another quick and easy pasta recipe. I make this with fusilli or farfalle or any kind of short pasta. It never seizes to amaze me how delicious meal you’ll get with just a few good ingredients.

prep time 5 min     cook time 10-12 min
ingredients for 4
  • 350g pasta
  • 3-4 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 300 g cherry tomatoes, halved
  • 250 g ricotta
  • salt
  • basil
  • grated Parmesan

1. Cook the pasta according to the package instructions. Save a glass of the pasta water.

2. Meanwhile warm the oil in a medium size skillet over medium-high heat with the garlic cloves. Add the tomatoes, stir to coat and sprinkle with  1/2 teaspoon of salt. Let cook for about 5 minutes. Flatten the tomatoes carefully with a spatula.

3. Add the ricotta and stir to coat. Let cook for 1 minute. Add a few basil leaves.

4. Drain the pasta 1 minute before it’s cooked al dente and pour it in the skillet, stir to coat and add a little bit of the pasta water that you have previously saved and finish cooking. Serve with grated Parmesan cheese.

BUON APPETITO!