Cook the penne according to packet instructions.In the meantime, heat the olive oil over a medium-high heat in a medium-sized saucepan and add the tomatoes. Cook quickly, tossing and stirring, until they look glossy and softened and their skins are starting to pucker and burst.Add the ricotta and hot, cooked, drained pasta and toss well to heat everything through over a medium-high heat. Add 2 generous handfuls of torn basil leaves and serve immediately drizzled with extra-virgin olive oil and seasoned with sea salt flakes and freshly ground black pepper.Words and image: Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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