ARTICHOKE LEAF PASTA WITH CONFIT CHERRY TOMATOES, PESTO AND RICOTTA

Ingredients for 4 people:

• 350 gr Artichoke Leaves – Pasta Forte
• 150 gr of confit tomatoes
• 150gr Basil Pesto
• 80 gr of smoked ricotta
• salt and pepper to taste
• sugar

For the confit tomatoes, cut the cherry tomatoes in half, arrange them on a baking tray, sprinkle with salt and sugar and bake for 2 hours at 100 degrees in a fan oven.

Cook the pasta until al dente, drain, and mix with pesto and grated ricotta.

Add the confit tomatoes and serve.