Cheese pasta

Conchigle con ricotta, pomodoro e basillico

(Pasta shells with ricotta)

Serves four.

These are great for warm, sunny  days as they are served at room temperature!

But if its coolish toss them in the oven and serve them with parmiagano and a leafy salad.

6 tomatoes

2 tbsp olive oil

2 garlic cloves, peeled and smashed

Salt and freshly ground black pepper to taste

1 tsp sugar

300 g (10 oz) fresh ricotta

8 conchigIie (large pasta shells)

Fresh basil leaves              

1.      Dunk tomatoes in a pot of boiling water for 30 seconds, then peel of  skin, cut in half, squeeze to remove  seeds and chop remaining flesh.

2.      Heat olive oil, add tomatoes, garlic, salt and sugar and cook until tomatoes are soft and sweet.

3.      Beat ricotta with a wooden spoon until light, adding salt and pepper as you go.

4.      Cook pasta shells in plenty of salted boiling water until al dente.

5. Do not overcook, or they will tear easily when stuffed.

6.      Drain pasta, tuck a basil leaf into each shell, and half fill with cheese.

7.      Top with a spoonful of tomato sauce.