PG tested

Supermarket tomatoes in winter are often mealy and tasteless. Cherry tomatoes, on the other hand, which grow well in greenhouse conditions, are unfailingly sweet and juicy. This creamy weekday recipe puts the fruit to good (and quick) use with just a handful of other ingredients. Pair with a crisp salad and warm, crusty bread.

• 2 pints cherry tomatoes
• 1 clove garlic, crushed
• 1/4 cup fresh basil leaves, plus more for garnish
• 1/2 cup grated Parmigiano reggiano, plus more for passing
• Good olive oil
• Salt and freshly ground black pepper
• 1 cup ricotta cheese
• 1 pound orecchiette (ear-shaped pasta)

Cut cherry tomatoes in half and place in a bowl with garlic, 1/4 cup basil (chopped) and 1/2 cup Parmigiano reggiano. Add about 3 tablespoons olive, a generous pinch of salt and a good grinding of pepper. Let stand for 15 minutes.

Meanwhile, cook pasta in boiling, salted water until al dente. Drain. While pasta is draining, place tomato mixture in pasta pot to give it a little heat (only for about 1 minute, while stirring), and then add pasta to the pan a little at a time, until pasta is well-coated. Add more olive oil, if needed. Stir in ricotta cheese. Garnish with a basil leave or two. Serve with grated Parmigiano reggiano. Serves 4 to 6.

-- Loulies.com

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