- 1/2 cup olive oil
- 4 cloves garlic, thinly sliced
- 2 cups cherry tomatoes, quartered
- 3/4 cups basil, very thinly sliced
- Salt & pepper
- 1 pound cavatelli, shells, or penne pasta
- 1/2 cup grated Pamesan
- 1/2 cup ricotta cheese
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.
While the pasta is cooking, in a large sauté pan heat the olive oil over medium heat until warm. Add garlic and cook over low heat for 1-2 minutes until it is just soft. Stir in tomatoes and cook for 1 minute, crushing them with a wooden spoon. Sprinkle in basil and season to taste with salt and pepper.
Add the drained pasta to the tomato sauce in the pan. Toss to mix well. Divide the pasta between four bowls and sprinkle with the Parmesan. Top with a dollop of ricotta. Serve and enjoy.