Penne with Chili Ricotta

Ingredients

• 100 g Ricotta
• 2 tbsp olive oil
• 1 small dried chili pepper
• Salt
• Pepper
• 250 g cherry tomatoes (5 small tomatoes)
• 1 Garlic clove
• 3 basil stems
• 175 g penne (preferably whole wheat)

Instructions

1. 1.

   Squeeze the ricotta through a kitchen towel to remove excess moisture.

2. 2.

   In a bowl, mix with 1 tbsp olive oil. Crumble the chili pepper and add it to the ricotta; season with salt and pepper, then set aside.

3. 3.

   Wash the tomatoes and quarter them, removing stems. Pit the tomatoes, then cut them crosswise into halves.

4. 4.

   Peel the garlic and slice thinly. Wash the basil, shake dry, pluck leaves and roughly chop.

5. 5.

   Heat the remaining oil in a large pan and sauté the garlic slices until translucent. Add the tomatoes and simmer over low heat until they soften.

6. 6.

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

7. 7.

   Drain the pasta and combine with the basil and tomatoes; season heavily with pepper and mix well. Plate the pasta. Sprinkle small heaps of chili ricotta over the pasta and serve immediately.