It’s a very tempting weekday meal that’s incredibly easy to prepare — one of my favourite quick pasta dishes that really showcases the potential of ricotta cheese.

Ricotta cream

Beat or stir the ricotta vigorously to make it creamier. Add the zest of one lemon and a little lemon juice — don’t be afraid, as ricotta has a fairly mild flavour. Add just enough to give a clear lemony note, but don’t overdo it. Skip the salt; the saltiness will come from the Parmigiano Reggiano (or any other matured cheese) added to the cream and at other stages of the dish. Finish with a grind of black pepper to give the flavour a bold edge.

Cherry tomatoes

Choose any size of cherry tomatoes, but pick the sweetest ones you can find. Every tomato has some natural acidity, so take your time cooking them slowly — the acidity will mellow over time. To boost their sweetness, add a splash of balsamic vinegar, which will also deepen the colour of the sauce. Keep the base of the sauce sweet; the bright, lemony acidity will come from the ricotta cream.

Herbs

It’s best to use fresh herbs — I like it with basil, but oregano works well too. They add a natural freshness to the dish. You can also use dried basil, but go easy on it and expect a slightly different flavour profile.

Pasta

Use any pasta you like, but I find it works best with medium-sized shapes such as rigatoni, penne, or cavatelli. In this recipe, I used casarecce — I love how its twists create little pockets that hold the sauce.