Tomatoes and Ricotta - heaven in a bowl

Pasta with Creamy Ricotta Tomato Sauce

I'm stuck at home on a rainy London Saturday with a sinus infection. What to do? Make pasta to pamper myself. This serves 1, but perhaps you should make double so that you can relive it again.

3 roma tomatoes - squeeze out the innards and chop
4 cloves of garlic - finely chopped
olive oil
2 Tbsp ricotta - the higher quality the better, it should be slightly sweet, not bland like many generic versions. I like Santa Lucia ricotta.
Several leaves of fresh basil
parmesan to garnish
salt and pepper

Fry the garlic lightly then add the tomatoes and a pinch of salt and cook on medium for not more than 10 minutes. Blend this sauce until smooth in a blender. Cook the pasta to al dente and drain. Add the sauce to the pasta and then the ricotta. Stir until evenly blended and add some basil leaves (torn to release flavour) and some pepper. Garnish with a bit of parmesan.

Oh, I wish I'd made two portions!