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Cherry tomato pasta: Mix together 2 cups halved cherry tomatoes, a generous handful of basil leaves, 2 crushed garlic cloves, a bulb of mozzarella torn into small pieces, 100g ricotta, a pinch of dried chilli flakes and a handful of shaved parmesan. Drizzle a generous amount of olive oil over the top and leave for a few hours to allow the flavours to mingle. This makes enough for 350g of pasta ie. enough to serve four. No cooking needed – just toss the drained pasta with the cheese mixture. Inspired by a recipe in Sophie Hansen’s book, Local is Lovely.
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