Penne with Spigariello, Fresh Tomatoes, and Ricotta Cheese

Ingredients

• 4 bunches spigariello
• 320 gr penne pasta
• 2 fresh tomatoes small-medium
• 3/4 cup ricotta
• extra-virgin olive oil, garlic, chili flakes, salt and pepper to taste

Instructions

1. Rinse the spigariello and remove the hard stems.
2. Chop spigariello and, in a skillet, sauté in extra-virgin olive oil and (optional) some garlic. Salt it, so it caramelizes well. 10 minutes.
3. Cook pasta al dente in boiling, salted water.
4. Chop tomatoes and add to the spigariello (I don't want to really cook the tomatoes, I like the raw flavor in these kind of dishes); sauté for a minute or two.
5. Add ricotta, salt to taste and add a spoon or two of the cooking water from the pasta.
6. Drain pasta and pour in the skillet with the sauce. Sauté for a minute or two and serve warm.