Pasta with ricotta-tomato sauce

Ok, I'll admit... This pasta dish doesn't look as vibrant as most of my dishes do, but it sure is very tasty. The base is made out of ricotta and sun-dried tomatoes.

Ingredients (3p):

• 300 gram pasta • 400 gram chicken (optional) • 1 zucchini • 1 jar semi sun-dried tomatoes (± 180 gram of tomatoes with some of the oil) • 3 garlic cloves • 1 handful almonds • ½ cup grated parmigiano • salt and pepper • 250 gram ricotta • 2 tbsp capers • 1 onion •

1. Start with making the tapanade from the sun-dried tomatoes. Add the sun-dried tomatoes, parmigiano, almonds, garlic, salt and pepper into your kitchen machine or blender with a little bit of the oil from the tomatoes. Mix until it has a nice consistency.

2. Cut your chicken and zucchini and boil your pasta. While the pasta is boiling, saute an onion and fry your chicken on veggie with salt and pepper.

3. Mix the tapanade into the ricotta. As soon as the chicken is cooked, turn off the heat and mix in the ricotta mixture.

4. Drain the pasta and add the chicken to it. Mix well and stir in the capers. Once plated, add a little extra parmigiano and you're good to go!

The dish is creamy, slightly sweet and super tasty. I could seriously eat a whole bowl of ricotta just on its own.

You can leave the chicken out and add extra vegetables like tomato, broccoli and aubergine.

Enjoy!