Pasta with Tomatoes and Ricotta

Pasta with Tomatoes and Ricotta

I made this quick and easy pasta dish some time last summer as a backup-post and promptly forgot about it. :)

Pasta with Tomatoes and Ricotta

Source: Pasta für jeden Tag by Eric Treuillé & Anna del Conte


500 g pasta
4 Tbsp olive oil
3 garlic cloves, minced
750 g fresh, skinned tomatoes, cut into wedges
salt and pepper
125 g ricotta cheese


Cook the pasta until al dente.
Meanwhile, heat the oil in a skillet, fry the garlic until fragrant. Add the tomatoes and cook until they start to fall apart stirring frequently, about 5 minutes. Stir in the ricotta and salt and pepper to taste. Drain the pasta, toss with the sauce and serve.

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