Ingredients for 5 people:


500 g Pasta Lumaconi
500 g Cherry Tomatoes
150 g Fresh Ricotta Cheese
2 cloves Garlic, chopped
5 pcs Hot Chili
Oregano
Extra Virgin Olive Oil
Salt
Grated Pecorino Cheese



Procedure:

Wash the cherry tomatoes, cut into quarters, and take out the seeds.
Fry the chopped garlic and chili in the olive oil. Add the cherry tomatoes.
Taste for salt and cook for 10 minutes.
Add the oregano and fresh ricotta cheese and cook for an additional 1 minute.

Cook the Lumaconi in boiling salted water and, when al dente (12 minutes), drain and add to the sauce.

Sprinkle with grated Pecorino Cheese.