Step 1

Wash the cherry tomatoes and cut them into small pieces.

Step 2

Peel the clove of garlic and chop it well. (some people omit the garlic and others keep it whole and remove it before serving the pasta)

Step 3

Put the tomatoes, garlic and some of the basil in a bowl, add a pinch of salt and a good amount of olive oil.

Step 4

Add a good amount of grated ricotta on top but don’t mix it with the tomatoes.

Step 5

Seal the bowl with cling film and leave it in the fridge for about 2 hours.

Step 6

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente in boiling salted water according to the instructions on the packet.

Step 7

Remove the tomato mixture from the fridge and take out the basil leaves which will have become soft and replace them with chopped fresh ones.

Step 8

Drain the pasta well, let it cool for a minute and add it to the tomato mixture.

Step 9

Add more grated ricotta, a dash of olive oil, ground pepper if required, mix well and serve.