This recipe is all about respecting the flavour of the ricotta and allowing it to shine, along with some of the light flavour of the tomato. After making ricotta last week, I really wanted to make something where the flavour of the cheese was primary, and this recipe is perfect for that.
For the pasta:
- Tomato, chopped
- Parsley, finely chopped
- Fresh or dried pasta, cooked to al-dante
In a pan heat some olive oil, and add the chopped tomatoes. You want to allow the tomatoes to soften but still hold shape.
Add the pasta and parsley to the pan, and give it a good mix.
Only add the ricotta to the pan when ready to serve. Crumble in the cheese and give it one more mix.
And that’s it!