Bring 6 quarts water, olive oil and 2 tablespoons salt to boil in large pot. Add pasta and cook until just tender to the bite, about 7 minutes. Meanwhile, heat serving bowl with hot tap water. Dry it, place ricotta in bowl and mash it with a fork. Mix in 3/4 cup of pasta water if using rennet-based ricotta to loosen it (if using acid or vinegar based ricotta, omit this step). Drain pasta and toss with ricotta. Taste and season with salt if needed. Serve immediately. Yields 4 servings. Each serving: 626 calories; 221 mg sodium; 43 mg cholesterol; 19 grams fat; 88 grams carbohydrates; 24 grams protein; 0.36 gram fiber Recipe Source: Los Angeles Times - 12-02-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com