4 Ripe tomatoes, chopped
6 tbsp Extra virgin olive oil
Gen. amount fresh basil leaves, roughly torn
Salt
Freshly ground black pepper
1/2 cup Fresh ricotta cheese
14 oz Conchigliepasta shells or similar
1 cup Parmigiano Reggiano, freshly grated
Extra virgin olive oil, for drizzling
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In a large bowl mix the tomatoes, olive oil, salt and black pepper together. Leave to infuse for at least 15 minutes, then add the Ricotta. Cook the pasta in plenty of lightly salted water until al dente. Drain and toss together with the tomatoes and ricotta. Sprinkle generously with Parmesan and drizzle with olive oil. Serves 4 to 6. Posted to EAT-L Digest 24 Jul 96
Date: Thu, 25 Jul 1996 01:39:20 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
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