Sun-dried Tomato and Ricotta Fettuccine

Ingredients:

• 2 Tbsp. Fresh Ricotta
• 250g Fettuccine Pasta
• 1 Onion Diced
• 4 cloves of Garlic Crushed
• 1 tin whole peeled tomatoes
• 250g Sun-dried Tomatoes
• 100ml Cream
• 75g grated Parmesan Cheese
• Salt and Pepper
• Fresh Basil

1. Boil water for the pasta in a medium-sized pot. Cook until al dente,
   strain, and set aside.
2. Add diced onions to a medium-sized saucepan over high heat and
   sauté for 7–10 minutes.
3. Add garlic, sun-dried tomatoes, salt, and pepper, and sauté for 3–5
   minutes. Add the tinned tomatoes to the pan, lower the heat, and simmer
   for 15 minutes.
4. Add the cream and black pepper. Let the cream cook down for 3–5
   minutes. Remove from the heat, add grated Parmesan, and season with
   salt to taste. Stir the creamy sauce through the pasta. Top with fresh
   ricotta and Parmesan, garnish with fresh basil, and serve.

Serves two.