Cold Pasta with Ricotta and Cherry Tomatoes

optional)

• Black olives (optional) - to taste

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Choose an al dente cooking, because the pasta will continue to cook slightly even after being drained.
2. While the pasta cooks, wash the cherry tomatoes and cut them in half or in quarters, depending on the size. If you use garlic, peel it and chop it finely.
3. In a large bowl, mix the ricotta with a pinch of salt and pepper, adding a drizzle of extra virgin olive oil until obtaining a soft and spreadable mixture.
4. Drain the pasta and pass it under cold water to stop the cooking and cool it.
5. In a large bowl mix the cooled pasta with the ricotta mixture. Add the cherry tomatoes, some basil leaves torn with your hands, the chopped garlic (if you use it), and the black olives (if you decide to add them).
6. Mix everything well, making sure that the ricotta and the other ingredients are distributed uniformly.
7. Taste and adjust salt and pepper, if necessary. If you wish, you can complete with a further dusting of fresh basil.
8. Put the pasta in the refrigerator for at least 1 hour before serving it, so that the flavors amalgamate well.

If you prefer a more Italian touch, you can add some diced mozzarella or replace the cherry tomatoes with sun-dried tomatoes in oil for a more intense flavor.

Fun Fact

Cold pasta is a versatile dish and very loved especially in summer. Originating from southern Italy, it has spread in many regional variations and today is popular all over the world as a practical and tasty solution for picnics, buffets or quick lunches.