For 2 people
250g farfalle (or penne if you prefer)
100g sundried tomatoes
50g pecorino cheese (grated)
1 tablespoon tomato paste
1 bunch of basil
1 bunch of Italian parsley
2 cloves of garlic
1 chili (fresh or dried)
2 tablespoon olive oil
Salt and freshly ground black pepper to taste
1. Chop chili, onion and garlic and put aside; cut sundried tomatoes in small pieces and put aside. Bring a pot of water to a boil and cook pasta until aldente.
2. Meanwhile heat up a pan with olive oil and add onion, garlic and chili. Roast for 2 minutes before adding the tomato paste and roast for another minute while stirring. Add sundried tomatoes and roast for another minute before you season to taste with salt and pepper and turn off the heat.
3. Chop the herbs very finely and add them in the pan together with grated pecorino. If the pasta is done, drain it and mix it with tomato-herb mix and ricotta in the pot. Season again with salt and pepper (this sauce can contain a lot of ground black pepper), and arrange on plates. Garnish with basil leaves or parsley. Enjoy!