Spaghetti con pomodorini e crema al basilico

INGREDIENTS

14 oz spaghetti

2 cups cherry tomatoes

2/3 cup ricotta

1/3 cup basil leaves

garlic clove

salt

extra virgin olive oil

PREPARATION:

Put a pot on the fire with plenty of salt water and as soon as it comes to a boil, add the spaghetti.
Put the garlic clove in about 3 tablespoons of oil and let it brown without making it dark.
Add the cut cherry tomatoes and saute for about 5 minutes.
Combine ricotta cheese, basil, oil, a pinch of salt and a little spaghetti water in the blender.
Drain the spaghetti, pour into the frying pan with the tomatoes stirring
Combine the basil cream and stir to mix everything well. If necessary, add some pasta baking water.

Video from youtube