Cold Pasta with Ricotta and Cherry Tomatoes

• Black olives (optional) - to taste

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package. Choose an al dente cooking, because the pasta will continue to cook slightly even after being drained.
2. While the pasta is cooking, wash the cherry tomatoes and cut them in half or into quarters, depending on size. If you’re using garlic, peel it and finely chop it.
3. In a large bowl, mix the ricotta with a pinch of salt and pepper, adding a drizzle of extra virgin olive oil until you achieve a soft and spreadable mixture.
4. Drain the pasta and run it under cold water to stop the cooking process and cool it down.
5. In a large bowl, mix the cooled pasta with the ricotta mixture. Add the cherry tomatoes, a few hand-torn basil leaves, the finely chopped garlic (if using), and the black olives (if you decide to add them).
6. Mix everything well, making sure the ricotta and other ingredients are evenly distributed.
7. Taste and adjust for salt and pepper, if necessary. If you wish, you can finish with an additional sprinkle of fresh basil.
8. Put the pasta in the refrigerator for at least 1 hour before serving, so that the flavors can meld together nicely.

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

Curiosity

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