Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    ripe tomatoes -- chopped
   6      tablespoons   extra virgin olive oil
                        gen amount fresh basil leaves -- roughly torn
                        salt
                        freshly ground black pepper
     1/2  cup           fresh ricotta cheese
  14      ounces        conchigliepasta shells or similar
   1      cup           parmigiano reggiano -- freshly grated
                        extra virgin olive oil -- for drizzling

Preparation:

In a large bowl mix the tomatoes, olive oil, salt and black pepper together. Leave to infuse for at least 15 minutes, then add the Ricotta. Cook the pasta in plenty of lightly salted water until al dente. Drain and toss together with the tomatoes and ricotta. Sprinkle generously with Parmesan and drizzle with olive oil.