Creamy pasta with sun-dried tomatoes and ricotta

Method

1. Cook the pasta in lightly salted water: the sun-dried tomatoes are already savoury.
2. Meanwhile heat 2-3 tablespoons of the oil from the jar with the garlic over low heat, add the sun-dried tomatoes cut into strips and let them take on flavour for 2-3 minutes without frying.
3. In a bowl, work the ricotta with a small ladle of cooking water, salt and pepper until you have a cream.
4. Drain the pasta al dente and toss it in the pan with the tomatoes and a little cooking water for a minute.
5. Off the heat add the ricotta cream and the basil, stir and serve with the pecorino, if you like.