Ingredients (Serves 4):

• 1 jar of Fiorfiore tomato and ricotta sauce
• 50g. basil
• 320 g. pasta
• EVOO
• Salt
• Parmesan cheese

Preparing:

1. In a large pot, boil 4 liters of water. Add 2 tsp (20 g.) of salt and the pasta. Cook until "al dente" (as soon as it no longer shows a white center when cut or bitten).
2. Drain but keep aside a cup of the cooking water. Place the pasta back in the pot and add the Fiorfiore tomato and ricotta sauce.
3. Stir over low heat for a couple of minutes while slowly adding the cup of the cooking water. Sprinkle with chopped basil and grated parmesan and serve.