Conchiglie with ricotta, ham, and datterini

Sauté a clove of garlic in a splash of olive oil in a pan on the stove.

Add the datterini tomatoes and let them simmer for a few minutes over a low heat. Then blend until smooth with an immersion blender or in the blender.

Reheat the sauce on the stove and add half of the Italian ham and a few finely chopped leaves of fresh basil.

Cook the conchiglie al dente in a large amount of salted water.

Mix the ricotta with 50 grams of grated Parmesan cheese, a splash of olive oil, and lime zest.

Drain the pasta and mix it into the sauce.

Divide the pasta between two plates.

Make nice quenelles out of the ricotta and place a few on top of the pasta.

Finish with the rest of the Italian ham and a basil leaf.

Buon appetito!