Pipe rigate (small shells) with tomato sauce & ricotta

This is a quick & simple pasta dish yet it is so good . I make it when I have a busy day cleaning the house or was out and pressed for time to cook supper. While the pasta is cooking I make the sauce and in less than 30mins I have a meal on the table .

Ingredients:

• 500g pipe rigate

• 3 large garlic cloves sliced

• 1 can cherry tomatoes or fresh halved cherry tomatoes

• 1 large pkt or 1 bottle thick tomato juice or passata

• 250g or 1 tub ricotta

• grated cheese to serve

• oregano  and chili or cayenne pepper powder

Method:

Put a pot of water to boil for the pasta. Add salt.

In a saucepan heat some oil then fry the garlic but do not let it burn or it will  give a bad flavor to the sauce.

Add the cherry tomatoes and fry  and then the tomato passata ,you can also use ready made sauce such as the ravioli sauce.

Add the dried oregano & pinch of cayenne or chili and salt to taste.

Let it simmer on low heat.

Cook the pasta until its al dente.

Drain the pasta and mix with the tomato sauce ,stir in the ricotta .

Serve with lots of freshly ground pepper and grated cheese .

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