Pasta con la ricotta (Pasta and Ricotta Cheese)

Step 1

Put the water on the boil for the pasta.

Step 2

Meanwhile, begin your sauce: add the tomato, a drizzle of olive oil, the whole garlic clove, the basil (if using) and a pinch of salt to a heavy saucepan or pot and let it simmer gently for 10-15 minutes, just enough to lightly cook the tomato and meld the flavors—or, if you like you can keep it at the barest simmer until the pasta is done. Remove the garlic clove.

Step 3

When the water comes to a boil, salt it generously. Then add your pasta and cook it al dente.

Step 4

When the pasta is done, drain it—but not too well—and add it to the pot with the tomato sauce over very gentle heat. Mix well, then add a few dollops of ricotta, enough to coat the pasta nicely but not enough to 'bury' it. I usually don't measure, I just mix the pasta after adding each dollop to see if I need more and keep adding until I reach the consistency I want. Add a bit of the pasta water if the mixture seems too thick. Then add grated parmesan (a spoonful per person should do) and mix again. Taste and adjust for seasoning. (Remember, ricotta is rather bland and you'll need to season well.)

Step 5

Top with some more grated parmesan cheese if you like, and serve immediately.