Swirls with ricotta and cherry tomatoes

PREPARATION:

1. Cook swirls al dente for 8 minutes in salted water in a large saucepan. Before draining all the water, pour about 100 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky.
2. Heat 3 tbsp of olive oil in a deep frying pan, and fry the finely chopped garlic until golden. Chop basil manually and add to the garlic. Keep some whole leaves as a garnish. Cut cherry tomatoes in half and fry with garlic and basil until softened. Simmer so that the ingredients exchange flavors. 
3. Add ricotta, cooked pasta and some starch water to tomatoes. Mix well. 
4. Garnish with basil and serve hot. Buon appetito!