Ricotta and tomato pasta

Light summer dinner: Ricotta and tomato pasta.
Light summer dinner: Ricotta and tomato pasta. Photo: Marina Oliphant

A fresh and healthy supper for the whole family, this dish is a favourite with my daughters. For any fussy eaters, go easy on the ricotta.


400g orecchiette (or any small pasta)

60 ml extra virgin olive oil

2 cloves garlic, grated

1 red chilli, deseeded and finely chopped

250g cherry tomatoes, halved

sea salt and black pepper

150g ricotta

large handful fresh basil leaves, torn


Cook pasta in a large pan of lightly salted water according to packet instructions until al dente. Meanwhile, heat olive oil in a frying pan over low heat and fry garlic and chilli until fragrant.

Add tomatoes and cook gently for 2-3 minutes, or until tomatoes begin to soften. Season with salt and pepper. Remove from heat

Drain pasta, toss with sauce and place in a large serving dish. Sprinkle with chunks of ricotta and basil leaves. Serve immediately.