Pasta Shells With Ricotta And Cherry Tomatoes

Recipe Ingredients

4		Ripe tomatoes - chopped
6 tablespoons	90ml	Extra virgin olive oil
		Gen amount fresh basil leaves - roughly torn
		Salt
		Freshly ground black pepper
1/2 cup	73g / 2.6oz	Fresh ricotta cheese
14 oz	397g	Conchigliepasta shells or similar
1 cup	198g / 7oz	Parmigiano reggiano - freshly grated
		Extra virgin olive oil - for drizzling

Recipe Instructions

In a large bowl mix the tomatoes, olive oil, salt and black pepper together. Leave to infuse for at least 15 minutes, then add the Ricotta. Cook the pasta in plenty of lightly salted water until al dente.

Drain and toss together with the tomatoes and ricotta.

Sprinkle generously with Parmesan and drizzle with olive oil.

Source:
Galbani, Masters of Italian Cheese Leaflet, 4/Mail 96

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