Pasta with tomatoes, ricotta and black olives

Wash and halve the tomatoes. Peel and chop the garlic. Wash and finely chop the basil.

Heat the oil in a sauté pan. Add the tomatoes and cook for 10 minutes over a medium heat, stirring. Add the garlic for the final 2 minutes.

While the tomatoes are cooking, cook the fresh pasta in boiling water according to the packet instructions, for around 2 to 4 minutes. Reserve 100 ml of cooking water, then drain.

Off the heat, mix the pasta and ricotta into the tomatoes. Loosen with a little cooking water to coat the pasta. Prepare 80 g pitted black olives. Drain and slice the olives. Add everything to the dish. Add the basil and serve immediately.