Ingredients

• 700 g cherry tomatoes, cut into quarters and lightly squashed
• 2 tablespoons olive oil
• 2 cloves of garlic, through a garlic press
• 400 g pasta, preferably penne or orecchiette
• 250 g ricotta cheese
• salt
• freshly ground pepper
• fresh basil leaves
• parmesan cheese

Instructions

1. Take the cherry tomatoes and cut them into quarters. Place the tomatoes into a bowl and lightly press them so that some of the juice comes out.
2. Press the garlic and add to the bowl of tomatoes with the olive oil, some salt and freshly ground pepper. Let the tomatoes marinate for about an hour before cooking.
3. Boil the pasta until it is "al dente". Take it out of the pot.
4. In a large frying pan mix the tomatoes, pasta and ricotta together, fry over a medium heat and add some chopped basil leaves.
5. When the cheese starts to bubble, the meal is ready and you can serve it with some parmesan cheese.