Rigatoni with Lemony Ricotta and Blistered Cherry Tomatoes

• 200 g Rigatoni
• 2 tsp Fine sea salt
• 3 tbsp Extra virgin olive oil
• 300 g Cherry tomatoes, ripe
• 2 cloves Garlic
• 200 g Ricotta
• 1 medium Lemon
• ½ tsp Black pepper, freshly ground
• 15 g Fresh basil
• 25 g Parmesan

1. Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Cook the rigatoni until al dente, following the packet timing. Reserve 150 ml of the pasta water, then drain.
2. Meanwhile, heat 2 tbsp of the extra virgin olive oil in a large frying pan over a medium-high heat. Add the cherry tomatoes and cook for 6 to 8 minutes, shaking the pan occasionally, until blistered and starting to burst. Add the garlic and cook for 30 to 60 seconds until fragrant.
3. Tip the drained rigatoni into the pan and toss well, adding a splash of the reserved pasta water to make a light, glossy sauce. Season with the remaining 0.5 tsp fine sea salt and a pinch of the black pepper. Take off the heat.
4. In a bowl, mix the ricotta with the zest and juice of the lemon, the remaining 1 tbsp extra virgin olive oil, and the remaining black pepper. Tear in most of the fresh basil and stir through. Taste and adjust with a little more lemon juice if you like it sharper.
5. Divide the pasta between bowls and spoon the lemony ricotta over the top. Finish with the parmesan and the remaining basil. Serve straight away while the tomatoes are still warm.

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