Ghagin bl-Irkotta tan Nanna Rose - Nanna Rose's Pasta with Ricotta

This simple yet delicious dish is one of my Nanna Rose's favourites. Throughout our childhood, mum had tried to imitate this dish, yet it always seemed to taste best at Nanna's. So it seems only fair - Nanna Rose this one is dedicated to you x x x

Ingredients (serves 4)

250g Ricotta

1 can chopped tomatoes

4 tablespoons tomatoe purée

6 garlic cloves

2 tablespoons sugar

50g Parmesan cheese

Bunch of fresh basil

500g penne pasta

1 tablespoon olive oil

Finely chop the garlic. Place in a pan with the olive oil and turn on medium heat. The garlic will gently infuse the oil with its flavour as it heats. It's important not to burn the garlic as this will give out bitter flavours. Add the tomatoe purée, stir and allow to cook for a few minutes with the garlic. Add the sugar and the chopped tomatoes. Half fill the empty can of tomatoes with water and add to the mixture. Stir and bring to the boil. Turn off the heat and gently simmer for about 30 minutes, until the water from the sauce has reduced by half and you are left with a thick consistency.

Cook the pasta as per the manufacturer's instructions in a pot of salty water. I like to add two tablespoons of salt to the water and leave the 'pasta al dente' so it has a nice bite to it. 

Once the pasta is cooked, drain the water out and put back in the cooking pot. Crumble in the ricotta, add the basil and mix. Pour in the tomatoe sauce and combine. Place back on the heat for a few minutes to allow the pasta to absorbe the sauce. Take off the heat, season with salt and pepper to taste and serve.