Pasta with Tomatoes and Ricotta

Ingredients

• 500 g whole wheat pasta (Malloreddus)
• Salad salt
• 80 g Black olives
• 400 g date tomato
• 250 g ricotta
• 0.5 organic lemon (juice and zest)
• Pepper (freshly ground)
• 1 handful basil

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente.

2. 2.

   Drain the olives and slice them. Wash the tomatoes and halve them. Mix the ricotta with the lemon juice and zest. Drain the pasta, return it to the pot still dripping wet, and combine with the ricotta, tomatoes, and olives. Season with salt and pepper.

3. 3.

   Wash the basil, shake dry, roughly tear the leaves, and fold in. Distribute the tomato‑ricotta pasta onto plates and serve.