for 4 people:
350g Farfalle De Cecco
4 Tablespoons of extra virgin olive oil
2 Cloves of garlic, sliced
6 Fresh basil leaves
4 Tablespoons of fresh ricotta cheese
400g can of tomato De Cecco filetti or whole peeled
Salt and white pepper to taste
Freshly grated Parmigiano to garnish
Pour the oil into a large pan with the garlic and 3 of the basil leaves. Fry gently for 2 minutes.
Add the tomato — slightly squashed and season with salt and pepper.
Simmer for 5-8 minutes.
At the same time in a large pot of salted water cook the Farfalle until al dente for approx 12 minutes.
Strain the pasta and pour it into the sauce. Add the ricotta and the rest of the basil — toss together.
Divide the pasta into 4 plates serving with a sprinkle of Parmigiano