Serves 4 Ingredients: 12 oz. Conchiglie or pennette pasta 5 oz. hard or 'dry' ricotta 2 T. olive oil (extravergine) 1 bunch fresh marjoram salt, pepper To Prepare: Cut ricotta into flakes. Wash the marjoram, dry well and remove the leaves from their stems. Mix with the ricotta and add olive oil, salt and pepper. Cook the pasta in abundant salted water, drain add rinse with cold water. Place the pasta in a serving bowl and mix in other ingredients. The pasta can be prepared a few hours in advance and refrigerated until ready to serve. Let stand at room temperature several minutes. Zio Claudio's Summer Salad Watermelon Granita The Coolest Summer Supper