Tagliatelle with Ricotta Cream

Summary

Ingredients

• 500 g cherry tomato (s)
• 10 olives, black
• 2 cloves garlic)
• 1 bunch basil
• 250 g ricotta
• 100 g parmesan cheese
• salt and pepper
• 500 g ribbon pasta (taliatelle)

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Instructions

1. Quarter the cherry tomatoes and place in a bowl. Chop the olives and add to the tomatoes with the squeezed garlic and the chopped basil. Stir in the ricotta and grated parmesan and season with the spices.
2. In the meantime, cook the pasta until al dente and then fold into the sauce and mix well.