Hearty winter dinners

Pasta with fresh tomato, basil and ricotta cheese

SERVES 4 - 6

This has to be made in the summertime with excellent ripe tomatoes.

450 g (1lb) rigatoni or penne
1 teaspoon salt
6 large tomatoes
8 large basil leaves
Big pinch of sugar
Sea salt and pepper
50ml (2 fl.oz) olive oil
125g (4½oz) ricotta

Cook the pasta in a large pot of boiling water with 1 teaspoon of salt until just cooked. While the pasta is cooking, chop the tomatoes into large chunks, about 3cm (1in). Tear or slice the basil and add it to the tomatoes with sea salt, pepper, sugar and the olive oil, seasoning to taste. Drain the pasta but keep 50ml (2 fl.oz) of the cooking water and toss with the pasta in a bowl. Season with sea salt, pepper and a pinch of sugar. Throw in the tomatoes, toss gently and put into a large serving bowl or individual bowls and crumble the ricotta over the top.

NOTE: In the summertime, when there are so many gorgeous greens around for a salad, I love the simplest salad dressing. Sprinkle a pinch of sea salt over the lettuce with a little freshly ground black pepper. Next, squeeze some lemon juice over the leaves followed by a drizzle of your best olive oil, toss gently and serve. If you want to make this dressing in a jam jar, use 3 parts olive oil to 1 part freshly squeezed lemon juice and a pinch of salt and pepper to taste.