Tricolor Spaghetti with Sunpeach

Spaghetti: 360 gr
Sunpeach cherry tomatoes: 300 gr
Ricotta: 200 gr
Basil: a few leaves
Garlic: 1 clove
Extra virgin olive oil: 2 tbsp
Salt to taste.

1. Boil the water for the pasta.

2. Wash the cherry tomatoes, cut them in half or in quarters and brown them in a non-stick pan with garlic and extra virgin olive oil.

3. Keep the cherry tomatoes on the heat for a couple of minutes, season with salt, add the chopped basil and cook over low heat for another 7-8 minutes.

4. In the meantime, cook the spaghetti in a saucepan according to the time indicated on the package, taking care to drain them al dente.

5. Transfer the spaghetti to the cherry tomatoes pan, toss them together with the cherry tomatoes for a couple of minutes, then serve and season everything with salted ricotta flakes.