300g penne pasta
1tbsp olive oil
2 cloves garlic, finely sliced
4 vine-ripened tomatoes, roughly chopped
½ cup ricotta cheese
¼ cup parmesan cheese, finely grated
¼ cup basil leaves
Sea salt and cracked pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook the pasta in a large pot of boiling, salted water until al dente, or cooked to your liking. Meanwhile, heat the oil in a saucepan over medium heat and add the garlic. Cook for approximately 30 seconds or until the garlic is fragrant but not coloured. Add the tomatoes and simmer for 5 minutes. Drain the cooked pasta and return to the pot along with the tomato mixture, ricotta cheese, parmesan cheese and basil leaves. Toss to combine and season with salt and pepper. Divide the pasta among bowls and serve immediately. Serves 2.