½cupfresh basil leaveschiffonade or thinly sliced, plus more for garnish
½cupricottafor serving
salt and freshly ground black pepperto taste
Instructions
In a large bowl, combine tomatoes, peppers, oil, vinegar, garlic, salt, and pepper. Allow to rest at room temperature for 20 minutes.
Meanwhile, cook pasta** according to package instructions. Add drained pasta to sauce and toss to combine. Add basil and toss.
Top each serving with 2 Tablespoons ricotta cheese. Garnish with basil, and sprinkle with salt and pepper to taste.
Notes
*Use any combination and color of tomatoes to make about 4 cups. Use diced tomatoes, or halved grape tomatoes or cherry tomatoes (or quartered if large)**Recipe does not take into account time to cook pasta.
Refrigerate leftovers in a covered container for up to 4 days.
Freeze leftover tomato sauce separate from the pasta, and use it in future pasta sauces or soups.