Millerighe Pasta with Ricotta & Cherry Tomatoes

SERVE 2

• 1 cup (200 grams) of E’ Viva Pasta Millerighe
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 12 Cherry Tomatoes 
• 5 full spoons of Ricotta Cheese
• Sea Salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Millerighe pasta and cook according to the package directions.
2. Mix the ricotta cheese in a container with a spoon of water in order for it to become creamy and add a sprinkle of salt and some fresh grounded pepper.
3. While the pasta cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium with the cherry tomatoes (cut some of them in half). Let cook covered for about 15 min with a pinch of sea salt.
4. When the Pasta is ready, drain it and mix is with the ricotta cheese, then top it with the cooked tomatoes and some fresh basil!