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This recipe was uploaded by Despina33
Add tomatoes, and allow to cook down, 10-15 minutes, or until tomatoes start to break down. The oil and tomato juice will emulsify to make a sauce.
Crush tomatoes slightly, and season with salt. Remove from heat.
Meanwhile, cook pasta in a large pot of salted water, according to package directions. Remove from water when slightly undercooked, as the pasta will continue to cook when baked.
Add drained pasta to tomato sauce, stirring to combine. Add Parmesan cheese and half of the olives. Stir to combine. Transfer pasta mixture to a 9x13 casserole dish.
Alternate heirloom tomato wedges and dollops of ricotta evenly on pasta. Sprinkle with remaining black olives. Drizzle with extra virgin olive oil.
Bake for 20-30 minutes or until golden and crusty on top. Remove from oven and sprinkle with fresh basil.