Pasta ricotta forte

200 grams of orecchiette pasta
extra-virgin olive oil
½ onion
400 ml tomato passata
sea salt
2 tablespoons ricotta forte (to taste, depending upon the flavour of your cheese)
3–4 leaves of basil

In a pan, fry onion in olive oil. Add passata, basil, and some salt. Just before removing from heat, stir in ricotta forte. Toss in cooked pasta and garnish with basil. Arrange on heated plates and serve immediately.

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