- 300g pasta (shape of your choice)
- 400g canned whole peeled tomatoes
- 2 cloves of garlic
- a small bunch of fresh basil
- extra virgin olive oil
- mature salted ricotta (to taste)
Heat the olive oil in a flameproof terracotta pot and sauté a whole garlic clove until golden, then add the tomatoes and a few leaves of fresh basil; season with salt and simmer gently for about 15 minutes.
As soon as the sauce has thickened, turn off the heat, add a few more leaves of fresh basil and cover with a lid. Leave the sauce to rest for a few minutes.
In the meantime, put plenty of water to boil in a large saucepan, salt when boiling and cook the pasta, drain al dente and dress it with the sauce.