Heat the oil in a frying pan. add the bacon, garlic. onion and Spong onion and stir over medium heat for 5 minutes. or until cooked. Remove from the heat, stir in the ricotta and chopped basil and heat until smooth

Cook the pasta in a large saucepan of boiling water for 10 minutes, or until al dente. Just prior to draining the pasta, add about 250 ml (g fl oz./ I cup) of the pasta cooking water to the ricotta mixture to thin the sauce. Add more water if you prefer an even thinner sauce. Season with fresh* ground black pepper.

Drain the pasta and stir the ricotta sauce and tomato halves through the pasta. Garnish with extra basil and serve