Tomato and Ricotta Pasta


PREP TIME 5 minutes
COOK TIME 10-15 minutes


15 cherry tomatoes
3 cloves garlic, thinly sliced
1 red chilli, diced
3 tbsp Pukara olive oil
⅓ cup water
200g Barilla penne pasta
½ cup ricotta cheese
3 tbsp parmesan cheese
1 handful basil, chopped


Step 1
Place tomatoes into a pan and cook for approx 1 minute until colour forms on the outside.

Step 2
Once colour has formed on the tomatoes, add oil, garlic and chilli and stir together before cooking for a further 30 seconds.

Step 3
After approx 30 seconds, add water to pan and stir together before adding pasta.

Step 4
Once pan has reduced down add more water and keep reducing until pasta is cooked.

Step 5
Once pasta is cooked, add ricotta, parmesan and basil and stir together.