ri-CAH-ta or ri-COH-ta

when you buy the fresh ricotta, you have to use it quickly. damn you, perishable foods.

so i ate a lot of pasta while i had the ricotta. it's so good and creamy and just faultless. this was a tasty dish, potentially the easiest i had made in a while.
1. cook pasta according to instructions. (i used organic whole wheat. i don't tend to buy the whole wheat, but i am attempting to branch out.)
2. chop a bunch of small tomatoes and basil.
3. drain pasta. mix with helping spoonfuls of ricotta.
4. add in basil and tomatoes. crush black pepper over the whole and add a shake or two of sea salt, to taste.
5. mix gently.
6. eat.

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