Ingredients
350 g penne
500g cherry tomatoes or ripe small juicy tomatoes
200g fresh ricotta
1 garlic clove peeled and chopped
2 tbs roughly torn basil leaves
50 g parmesan freshly grated
etra virgin olive oil
Preparation
Cut the tomatoes in half, squeeze out the seeds over a sieve to collect the juice. Combine the tomatoes and their juice with the garlic. Season, add 2 tbs olive oil and toss to combine. Leave to marinade for at least 30 minutes. Put the
