For 4 persons:
400g penne integrali (whole grain pasta)
250g ricotta cheese
250g fresh cherry tomatoes
100g tomato “passata” (pureed tomatoes)
2 cloves of garlic
Parmigiano cheese, for garnish
Salt, extra virgin olive oil
In a pan, heat the olive oil, add the garlic and the chopped cherry tomatoes and let cook for 5 minutes. Add the passata and cook for 10 more minutes.
Cook the pasta according to package directions, drain, reserving ½ mug of cooking water. Chop the walnuts, cut the basil leaves and mix all in a bowl with the ricotta and the Parmigiano. Add the pasta, the sauce and the cooking water. Top with some more olive oil, parmigiano and some leaves of basil.