Pasta with Ricotta and Cherry Tomatoes

Method

1. Finely slice the spring onion.
2. Cut the cherry tomatoes (datterini and ciliegia) in half.
3. In a hot pan with olive oil, add the spring onion and tomatoes. Sauté over high heat.
4. Season with salt and pepper. Cover and cook for 10 minutes.
5. Reserve some of the sauce for plating.
6. Blend the remaining sauce, then pass through a sieve to remove skins.
7. Cook the pasta.
8. Off the heat, whisk the fresh ricotta into the sauce.
9. Add fresh basil.
10. Drain the pasta al dente directly into the sauce, adding a splash of pasta water.
11. Add grated pecorino and black pepper. Toss.
12. Plate with reserved cherry tomatoes, more ricotta, and basil.