Farfalle with tomato, ricotta, Taggiasca olives and basil

INGREDIENTS FOR 4 PEOPLE
400 g farfalle or preferred pasta
250 g ricotta
1 tin peeled tomatoes
3 tablespoons pitted Taggiasca olives
Half an onion
Chilli
Salt
Extra virgin olive oil
Parmigiano
Basil

I finely chop onion.

I fry with oil and 2 chillies.

I briefly blend peeled tomatoes and add. I prefer them as I can check quality: good peeled tomatoes should be whole, not broken down.

I add salt.

I cook 5 minutes and add olives.

Then ricotta, reserving 2 tablespoons to decorate.

I stir and cook another 5 minutes, removing chillies.

I cook pasta in salted water, drain and return to pan.

I mix in sauce, remove from heat and add Parmigiano and basil strips.

I plate with ricotta dollops, basil and oil.