- 1/2 pound Garganelli pasta
- 1/4 cup extra-virgin olive oil
- 2 cloves of garlic, sliced thin
- 1 pint grape or cherry tomatoes, sliced in half
- 1/2 cup fresh ricotta cheese
- 1/4 cup freshly grated Pecorino-Romano Cheese
- Salt & pepper to taste
- 3 large basil leaves
- In a medium sauté pan heat extra-virgin olive oil over medium heat. Add garlic and cook stirring occasionally until lightly browned.
- Add the tomatoes to the pan and season with a pinch of salt and a couple of turns of the pepper mill.
- Cook the tomatoes, stirring occasionally until they have softened and started to release their juices 5-10 minutes.
- Meanwhile, bring a pot of liberally salted water to a boil, add the Garganelli and cook until al dente.
- Reserve about 1/2 a cup of the pasta cooking water, then strain the pasta and transfer to a large serving bowl.
- Add the ricotta and Pecorino-Romano to the pasta and season with salt & pepper. Mix up the pasta, adding the reserved pasta water a tablespoon at a time until the ricotta coats the pasta nicely without being too thick. Should be about 1-3 tablespoons of water to get it to the right consistency.
- Add 1/2 of the sautéed tomatoes and mix again, incorporating the tomatoes with their juices.
- Dish out the pasta into serving plates, topping with the remaining tomatoes. Garnish with the basil and serve.