⅙teaspoonfreshly ground black pepper, plus more to serve
8 oz(220 grams)penne pasta, or other similar pasta shapes
1small bunch fresh basil leaves, shredded
½ cup(4oz/120 grams)ricotta cheese
⅓ cup(30 grams)grated parmesan, plus more to serve
pinch of chili flakes, to serve
Instructions
In a large pot or Dutch oven, warm the olive oil then add garlic, paprika and oregano. Saute' for about 45 seconds until fragrant.
Add the tomatoes, hot water, salt, pepper, the pasta, give a good stir and bring to the boil.
Reduce the heat to medium, cover with a lid and cook until al dente (start checking the doneness according to the cooking time stated on the package, although it might take a bit longer with this method).
Stir every 3-4 minutes and keep an eye on the amount of liquid. It might look a lot at first, but magically the pasta will absorb it by the end of the cooking time. But if at some point you think it needs more, just add a little bit of hot water.
When the pasta isstill al dente add the shredded basil leaves and give a good stir.
Then finish with ricotta and parmesan cheese, stir to combine and serve immediately with extra parmesan cheese if you wish, and a good pinch of chili flakes. Enjoy!