Summary

Ingredients

• 50 g herbs, fresh, mixed, possibly frozen
• 1 large onion (s)
• 300 g cherry tomato (s)
• olive oil
• salt and pepper
• 200 g ricotta, (or layered cheese)
• 250 g pasta

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Instructions

1. Wash herbs, shake dry and roughly chop. Cut the onion into small cubes and sweat in olive oil until translucent. Quarter the cherry tomatoes, add to the onions, season with salt and pepper and simmer for a few minutes. The sauce should get a slightly thick consistency.
2. Cook the pasta until al dente, drain and drain.
3. Add the herbs to the sauce, let it steep briefly and season to taste again. Stir in the ricotta, add the pasta to the sauce, mix and serve immediately.
4. Leaf lettuce goes well with it.