Linguine with cherry tomatoes, capers and summer herbs

A generous grating of ricotta infornata – baked ricotta – until recently only available in the province of Messina is the key to this dish. However, if you are missing the key ingredient, try with pecorino, a dried ricotta or a dry goat cheese. You can also try replacing basil with mint or oregano. It is still absolutely delicious, fresh and summery.

Serves 4
300 gms/10 oz Linguine or any other pasta
300 gms/10 oz. cherry tomatoes, cut in half and drained
2 cloves of garlic
2 tbs capers in brine, washed in water and milk and drained
10 basil leaves
½ cup freshly grated cheese such as baked ricotta or pecorino
RAVIDA sea salt
RAVIDA extra virgin olive oil
Crush the cherry tomatoes over a colander and leave to drain with a pinch of RAVIDA sea salt for about 10 minutes.
Warm a medium sized stockpot of salted water and bring to a rolling boil.
Meanwhile, warm 4 tabs of RAVIDA extra virgin olive oil with the garlic cloves, without burning. Add the drained cherry tomatoes, cover and stew for about 5 minutes.
Drain the capers, coarsely chop and add to the tomatoes. Cook for a couple of minutes and switch off.
In a mixer, blend the basil leaves with 2-3 tbs of RAVIDA olive oil and a tablespoon of grated cheese.
As soon as the wear boils, cook the pasta according to package instructions. Taste, drain, reserve a cupful of pasta water and pour in a large round serving dish.
Mix in the tomatoes, the chopped basil, a couple of spoons of pasta water any additional oil and mix until you have a light creamy mixture.
Seasoning must be quite thin at this stage as the pasta will tend to soak it up.
Serve immediately with a sprinkling of grated cheese and a few basil leaves for decoration.
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