Ricotta Pasta

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic3 cloves, minced
  
• 🍅Tomato Sauce2 tbsp
  
• 🫙Olive Oil2 tbsp
  
• 🧀Parmesan Cheese60 g, grated
  
• 🍝Spaghetti320 g
  
• 🧅Spring Onions3, sliced
  
• 🍜Noodles250 g
  
• 🧀Ricotta300 g
  

Optional extras

• 🌿Fresh Basilhandful, to finish
  

Instructions

1. 1

   Salt a big pot of water until it tastes like the sea, slide in the Ricotta, and stir for the first few seconds so nothing sticks.

2. 2

   In a second pan, melt the butter with Noodles until it foams gently — this is the flavour base, so keep the heat soft.

3. 3

   Stir in Garlic and cook until just tender, scraping up anything golden from the pan's floor.

4. 4

   Reserve a cup of pasta water, then drain the Ricotta two minutes early and tip it into the sauce pan.

5. 5

   Let the two marry over brisk heat, loosening with splashes of pasta water until the sauce glosses every strand.

6. 6

   Plate with a generous snowfall of cheese, a drizzle of raw olive oil, and eat while it's steaming.