1.Cook pasta in plenty of rapidly boiling, well-salted water until al dente. Drain, reserving 1/2 cup of the cooking water.
2.Meanwhile, heat oil and garlic in a large frying pan over low heat. Cook gently, stirring, 5 minutes, until fragrant but not coloured.
3.Increase heat, add cherry tomatoes, tossing frequently, until skins are just beginning to split. Stir in olives and some of the pasta cooking water. Season with salt and freshly ground black pepper.
4.Add drained pasta to tomato mixture, stir to combine. Break ricotta into large chunks, add to pan with basil, toss gently. Serve immediately.
Sicilian olives are large green olives with a mild salty flavour and a lower oil content than black olives. To remove seeds, press the flat side of a large knife down onto the olive and slam down with the palm of your hand.Note