Penne with tomatoes and ricotta

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 1 clove(s) garlic
• 70 g green olives, pitted
• 4 tomatoes
• 180g penne
• salt water
• some salt and pepper
• 1 pinch(s) of sugar
• 3 tbsp olive oil
• 150 g ricotta
• 2 sprigs basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the meat into 2 cm pieces. Chop the garlic and olives. Cut the tomatoes into 1 cm cubes. Cook the pasta in plenty of boiling salted water until al dente. Meanwhile, heat 2 tablespoons of olive oil in a pan and brown the meat on all sides for 5 minutes. Season the meat with salt and pepper and remove from the pan. Add another tablespoon of olive oil to the pan and brown the garlic, tomatoes and olives for about 3 minutes. Drain the pasta, reserving 100 ml of the pasta water. Add the pasta water to the tomatoes in the pan and bring to a boil. Season the sauce with salt, pepper and sugar. Mix in the meat and pasta. Spread the ricotta over the pasta with a teaspoon and serve immediately, sprinkled with coarsely torn basil leaves.