Ricotta Pasta

This is one of my favourite pasta dishes, and it's so easy.  I've been making it for quite sometime, and I've noticed that little things make a difference.

Here are the things that make this dish yummy:
fresh basil
roasted tomatoes
good quality ricotta cheese
freshly grated parmesan cheese (I always use Parmigiano Reggiano; it seems expensive, but a $5 piece lasts me a long time)
egg noodles (which I tend to use any time I need pasta, noodles, or macaroni)

I use small tomatoes, cherry, campari, or grape; the smaller ones work better than full sized tomatoes.
First take out the ricotta from the fridge, so it's not as cold.
Then, half or quarter your tomatoes, place in a baking dish or on aluminum foil on a cookie sheet, sprinkle with dry basil and oregano.  No need for grease.

Boil your noodles or pasta.  Try the egg noodles, you won't regret it.  You can even make your own egg noodles, I'll write about that another time.

Take a bowl or dish large enough to fit everything, including a container or package of ricotta and all the tomatoes.  In that dish, mash up the ricotta with a fork, add some sea salt and ground pepper, chop up some fresh basil and add it to the rest, grate some parmesan and add it in, mix it all.

Next drain your noodles. Rinse lightly.  Add the roasted tomatoes to the ricotta mixture.

Then add the noodles.

This pasta dish tastes incredible, and it's so easy.  It's even better if you have access to fresh non refrigerated tomatoes, because all grocery store tomatoes have been refrigerated, and this is why store bought tomatoes have very little to no flavour.

This makes me think of summer.

Bonum appetitionem! (Latin)