Difficulty: Easy - for beginners
Dietary guidance: v n
250 g pasta, uncooked
4 t oilve oil
4 big tomatoes
1 garlic clove
1 t wine vinegar
1/2 hot pepper
60 g ricotta
salt, pepper to taste
Cook pasta in salted water until al dente. Drain. Gently mix with half the oil.
Peel and seed tomatoes, cut into cubes.
Corsely chop basil and press the garlic.Seed the pepper and chop finely;
Mix tomatoes, basil, oil, vinegar and hot pepper. Gently incorporate into cooked pasta, season and add ricotta as a garnish.
I added mine with the tomatoes, to add creaminess. Decorate with basil and serve. If you have time, chill but not necessary for taste.