Cook pasta in plenty of boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat oil and garlic in a large frying pan over low heat. Cook gently, stirring, for about 5 minutes, until fragrant but not coloured. Increase heat, add cherry tomatoes, tossing frequently, until skins are just beginning to split. Stir in olives and some of the pasta cooking water; season with salt and freshly ground black pepper.

Add drained pasta to tomato mixture, stir to combine. Break ricotta into large chunks, add to pan with basil; toss gently. Serve immediately. 

 

Ingredients for 4 portions:

 

- 500g fresh pappardelle, fettucine or tagliatelle

- 2 tablespoons extra virgin olive oil

- 5 cloves garlic, sliced thinly

- 500g cherry tomatoes, halved

- 1 cup (160g) green Sicilian olives, seeds removed (see Cook's Notes)

- 2 cups (400g) fresh ricotta

- 2 cups loosely packed fresh basil leaves