Ingredients (Serves 4)

• 12 oz short pasta (orecchiette, cavatelli, fusilli)
• 1 cup fresh ricotta (sheep’s milk or whole-milk cow’s milk) — about 9 oz
• 3 tablespoons extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste (optional)
• Grated Pecorino Romano, optional
• Optional tomato variation:
  • 1 cup tomato purée or 1 cup halved cherry tomatoes
  • 1 garlic clove

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until slightly al dente. Reserve ½ cup of the starchy cooking water.
2. In a large bowl, whisk the ricotta with a fork until creamy. Add the olive oil, salt, and pepper.
3. (Optional variation)
   In a skillet, sauté the garlic in olive oil. Add tomato purée or cherry tomatoes and cook for 10 minutes. Remove garlic, then stir in the ricotta.
4. Add the hot pasta to the ricotta (or pan). Toss well, adding pasta water as needed until silky and creamy.
5. Serve immediately with grated Pecorino Romano or black pepper.