Before draining the pasta, reserve a small jug of cooking water. Pour the rest of the pasta water carefully through the colander (carefully, because even steam can scald). Working quickly, transfer the drained pasta back to the cooking pot. Tip in the tomato and ricotta mix and thoroughly toss again, working speedily. Either serve at table or portion up in the kitchen. Do not add Parmesan to the dish.
© 1996 Alastair Little. All rights reserved.