Cherry tomatoes and ricotta with cavatappi

• olive oil↗3 tbsp tbsp
• garlic cloves↗4

  chopped

• cherry tomatoes↗2 x 400g cans

  2 x 400g cans

• cavatappi↗350g g
• ricotta↗250g g
• double cream↗150ml ml
• nutmeg↗grating of

  grated

• basil↗handful of

  handful of leaves, torn

• parmesan↗60g g

  or vegetarian alternative

• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Heat the grill to its highest setting and bring a large pot of salted water to a boil. Heat the olive oil in a large pan over medium heat and sauté the garlic for 30 seconds until fragrant. Add the tomatoes, then drain the cans, reserving a little of the liquid and add it as well. Season well and simmer for 15 minutes to reduce slightly. When the water is boiling, add the cavatappi and cook for one minute less than the package instructions.

2. 2

   Meanwhile, combine the ricotta, double cream and grated nutmeg in a bowl, then season with salt and pepper to taste.

3. 3

   Taste the tomato sauce, then drain the cavatappi and add it to the sauce together with the basil. Stir. Spread half of the pasta mixture into the bottom of a medium heat‑proof baking dish, then layer half of the ricotta mixture. Pour the remaining pasta mixture on top, then dollop the rest of the ricotta mixture with a spoon. Don't worry about a perfect appearance – you need large pockets of creamy ricotta throughout the bake.

4. 4

   Sprinkle with parmesan, then place under a hot grill for 5 minutes, or until the top is golden and the edges are bubbling. Serve immediately with crusty bread to soak up the sauce.