A Pound Of Bow Tie Pasta

15 Ounces Of Ricotta Cheese

A Pint Of Cherry Tomatoes Sliced In Half

A Cup Of Roughly Chopped Fresh Basil

Four Tablespoons Of Grated Romano Cheese

Two Cloves Of Minced Garlic

A Teaspoon Of Crushed Red Pepper Flakes

Two Teaspoons Of Sea Salt

Two Tablespoons Of Olive Oil

Cook the pasta in a pot of boiling, salted water according to the package instructions. Before draining the pasta, reserve one cup of the cooking water.  

Into a saute pan large enough to hold a pound of pasta and the ricotta cheese, add the olive oil, sea salt, crushed red pepper, and the tomatoes. Cook on medium heat for four minutes. Add the ricotta cheese, the romano cheese, the basil, and the garlic. Stir the mixture well. Add the pasta cooking water. Stir again. Reduce the heat to low and let the sauce simmer uncovered for 5 minutes.

After the pasta has drained, add it to the pan with the sauce. Turn the heat up to medium low and cook while stirring for two minutes. Taste and add more sea salt, crushed red pepper, and/or romano cheese, if desired. Turn off the heat and serve.