Cherry Tomato Ricotta Pasta

• Pasta(320 g)
• Cherry Tomatoes(400 g)
• Ricotta(200 g)
• Parmesan(40 g)
• Garlic(3 cloves)
• Fresh basil(15 g)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Chili flakes(¼ tsp)optional

Method

1. 1

   Bring a large pot of water to the boil. Meanwhile, halve {Cherry Tomatoes}, finely slice {Garlic}, grate {Parmesan}, and tear most of the {Fresh basil}, saving a little for serving.

   ~8 min

2. 2

   Salt the boiling water with about {Salt}, then cook {Pasta} until just al dente. Reserve 250ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large skillet over medium heat. Add {Garlic} and {Chili flakes} if using, and cook for 1 minute until fragrant. Add {Cherry Tomatoes}, {Black pepper}, and a pinch of the {Salt}. Cook, stirring occasionally, until the tomatoes collapse and turn jammy.

   ~6 min

4. 4

   Add the drained {Pasta} to the skillet with about 120ml reserved pasta water. Stir in {Ricotta}, most of the {Parmesan}, and the torn {Fresh basil}. Toss for 1–2 minutes until the sauce turns creamy and coats every piece of pasta. Loosen with a splash more pasta water if needed.

   ~2 min

5. 5

   Divide into bowls and finish with the remaining {Parmesan} and reserved {Fresh basil}.

   ~1 min