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.    See more 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. Try to find fresh ricotta in an Italian deli.…