|Ingredients (serves 3):
250g Alce Nero Organic Pasta
350g Alce Nero Organic Tomato Sauce with Eggplant
4 tablespoons Alce Nero Organic Extra Virgin Olive Oil
1 clove garlic, coarsely chopped
salt and black pepper, to taste
1 handful fresh basil leaves, shredded
75g ricotta cheese, half grated, half crumbled
Heat the oil in a medium saucepan, add the garlic and cook over low heat until golden.
Add the tomato sauce with the salt and pepper, cook for 10 min.
Meanwhile, cook the pasta, drain and set aside.
Pour the sauce over the pasta, then add the basil and the grated ricotta cheese and toss.
Serve immediately, with the crumbled ricotta cheese sprinkled on top.