Championing the contrast of soft, subtle ricotta with acidic-sweet ripe tomatoes

Make this part of your pasta repertoire

Credit : Haarala Hamilton and Valerie Berry

Diana Henry

The Telegraph's award-winning cookery writer

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.

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Published 08 May 2026 4:37pm BST

I had this in Naples last year and it went straight into my core repertoire of pasta dishes. I think it’s the contrast – soft, subtle ricotta with acidic-sweet tomatoes – that’s so good. If you can’t get paccheri, use another tubular pasta shape.…