An old favourite for these warmer nights:
Pasta with tomatoes and fresh ricotta
You barely need a recipe. The fresh summery ingredients fall into each other’s arms like new lovers.
Boil up a pot of pasta. Tagliatelle or fettucine will help take up the wettish sauce.
Warm some olive oil in a pan large enough to take the cooked pasta; add a finely chopped onion and a chopped garlic clove. Warm through and cook gently until softened but not browned. Add six chopped vine-ripened tomatoes, and salt and pepper. The tomatoes should be very ripe and juicy. If not juicy enough, add a dash of white wine to the mix. Cook five minutes on gentle heat until the tomatoes break down and cry tears of sweet summertime flavour.
Drain pasta when done, add to the pan, fold through sauce. Crumble ricotta and add, fold through lightly. Serve immediately. Dust with parmesan, add torn strips of fresh basil. Mop up sauce with fresh bread dipped in olive oil.