This is my version of a recipe published in ” The Geometry of Pasta” by Jacob Kenedy. Simple but delicious. I have used Penne but other short pasta could be used.
Penne with Ricotta and Tomato Sauce (2)
First make the sauce. Fry the garlic in the olive oil until starting to turn golden then add the tinned tomatoes, chilli and salt. Bring to a boil then simmer gently for 20-30 minutes until the sauce is very thick and the oil has risen to the top.
Mix 150ml of the sauce with 50ml water. Bring to the boil and transfer to a warmed bowl. Add the cheeses and olive oil then stir and season with black pepper.
Cook the penne according to packet instructions until al dente. Drain well then stir it through the sauce together with the fresh tomatoes and basil.
Serve with a bowl of grated pecorino for people to sprinkle over if desired.