In a frying pan, lightly fry the garlic in the oil, add the tomatoes and season with salt. Cover and cook over a moderate heat for approximately 10 minutes, then remove the lid and squash the tomatoes with a fork, allowing them to cook for another 2-3 minutes. Once the sauce is cooked and thickened, pass it through a food mill and then add the basil leaves (broken up by hand), the ricotta lightly beaten with a fork, or lightly blended, and the pecorino. Stir together rapidly, seasoning with salt (and pepper or chilli pepper) if you wish and immediately turn off the heat (the ricotta should not cook further). Cook the pasta in plenty of boiling, salted water and dress it with the sauce while it’s still hot, adding 1 teaspoon of grated pecorino or Parmigiano per person (or according to taste) along with a few fresh basil leaves. If necessary add 2-3 tablespoons of the water the pasta was cooked in, to amalgamate the sauce better. Rosalina is a delicate sauce, with an appealing flavour, which was created at the Fattoria due to the habit of using fresh ricotta cheese to dress and enrich pasta, pizzas, focaccias and desserts. Tomato sauce combined with delicate sheep’s milk cheese was very successful and Rosalina – the nickname given to it due to its colour, “rosa”, which means pink in Italian – became a favourite in the kitchen. It’s also excellent for dressing pasta baked “au gratin” (with grated cheese and béchamel sauce). A few tablespoons of this sauce on a pizza add a touch of original, creamy flavour. Fried or scrambled eggs become tastier cooked in Rosalina, heated up well first, and it’s can also be used as a filling for pancakes or an omelette.