Pennette With Raw Tomatoes

Preparation:

Preparation: Wash and dry the tomatoes and cut them into slices by dropping them into a salad bowl. At the end of the operation, drain the vegetable water that will have settled on the bottom from the salad bowl and season the tomatoes with oil, a little salt (ricotta is quite salty) and pepper, chopped basil and oregano. Grate the ricotta using a grater with large holes. Cook the pasta, drain it, mix it with the tomato salad and complete the sauce with the grated ricotta. Stir quickly and serve immediately. The pasta should be enjoyed while still hot.