My sunshine pasta is exactly the kind of thing I like to cook, midweek, when there’s still some sun lingering on from the day, but it’s getting a bit nippy outside. The sweet tomatoes complement the creamy ricotta and little bites of basil very nicely too. It’s safe to say I think I’ve found my new favourite pasta dish!
100g macaroni pasta
1/2 a can of plum tomatoes
1 tbsp olive oil
2 cloves of garlic
2 tablespoons of ricotta
a handful of fresh basil
salt, pepper and a little sugar
Heat a pan of water until boiling, then add a little salt and the macaroni. Cook until al dente.
In a frying pan, heat the oil and then crush in the cloves of garlic. Cook for a few seconds until fragrant, but not brown. Add the tomatoes by crushing them in your hands and pouring in the juice. Season with salt pepper and a sprinkle of sugar. Heat through and simmer for about 10 minutes as the pasta cooks.
Add the ricotta and stir through until its evenly dispersed. Add torn basil leaves, pasta and season to taste. Reserve a few of the basil leaves and roughly chop, scattering them over the top of the finished dish.
Enjoy at a sunny dinner table with a thorough grating of parmesan.