Bucatini with Cherry Tomatoes, Shallots and Ricotta

Ingredients (serves 6):

1. 500g / 17.6 Oz Marcelli Formaggi Bucatini
2. 500 g / 17.6 Oz Sweet Semi-dried Cherry Tomatoes
3. 250 gr / 8.82 Ricotta Al Fumo Ginepro
4. 10 / 12 Shallots
5. 2 Garlic cloves
6. 8 / 10 leaves thyme or Lemon verbena
7. Extra Virgin Olive Oil to taste, Terre Delabbazia
8. Sugar to taste
9. Salt to taste
10. Black Pepper to taste 

Instructions

1. Peel and chop the garlic, slice the shallots.
   
   
2. Heat the extra-virgin olive oil in a pan, add the garlic and shallots. Sauté for a few minutes or until the shallots turn golden then, remove the garlic cloves.
   
   
3. Add the semi-dried cherries to the pan with a pinch of sugar.
   Cook for a few minutes, season with salt and black pepper.
   
   
4. At the end of the cooking time, add the thyme or Lemon verbena.
   
   
5. Meanwhile, cut the salted ricotta cheese into thin slices.
   
   
6. Cook the Bucatini in a large pot with plenty of salty water, adding one teaspoon of extra-virgin olive oil and follow the instructions indicated on the package.
   Once drained, place the pasta in the pan with the sauce and toss briefly.
   
   
7. Top generously with ricotta, dress with a leaf of thyme or Lemon verbena and serve.