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Easy Lunch: Ricotta and Tomatoes with Farfalle Pasta

RICOTTA  AND TOMATOES FARFALLE PASTA:

 


Ingredients

 

  • 20 cherry tomatoes or very ripe tomatoes cut into half
  • 125ml extra virgin olive oil
  • A generous amount of fresh basil roughly torn
  • Salt and pepper
  • 150g of ricotta
  • Pasta such as conchiglie, penne, farfalle
  • 100g of parmesan for serving
  • Extra virgin olive oil for serving

 

 

Instructions

  • Mix the tomatoes, olive oil, salt and pepper.
  • Leave to absorb the taste for a good half hour.
  • Add the ricotta.
  • Cook the pasta until al dente and drain it.
  • Mix the mixture and the pasta together.
  • Add the parmesan, sprinkle with some olive oil and finish with a touch of fresh basil.
  • Think of summer, or a nice lunch in the garden.

Serves 4