INGREDIENTS (2 servings)
7 oz of pasta / 6-7 cherry tomatoes / 2 oz salted ricotta / 5 fresh basil leaves / 4 spoonful extravirgin olive oil / pepper
Cook the pasta. Blend together the cherry tomatoes with the ricotta, the basil and the oil. Drain the pasta and season it with this cream. Add a pinch of pepper and some grated salted ricotta.