Pasta Puttanesca with ricotta - when you want something quick and delicious!

Ingredients

• 3 x garlic
• 1 x red chili
• 300 g kalamata olives
• 400 g cherry tomatoes
• 6 x anchovy fillet
• 2 tbsp capers
• 2 tbsp olive oil
• 400 g pasta rigatoni
• 2 tbsp parsley

Method

1. Peel and finely chop the garlic, chili and olives.
2. Saute garlic and chilli in oil in a pan for about 2 minutes. Add tomatoes, anchovies, olives and capers. Simmer covered for 30 minutes.
3. Cook the pasta according to the instructions on the package.
4. Drain the pasta and fold the sauce into the pasta. Sprinkle with chopped parsley or basil and ricotta (optional) and grated parmigiano cheese and serve. Ready to enjoy!