• Salt
• 1 pound strozzapreti or short pasta
• ¾ pound fresh ricotta cheese
• ¾ cup, plus 2 tablespoons low-fat milk
• ¼ cup salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablepoon fresh thyme leaves or a pinch dried thyme

Bring a large pot of salted water to boil.  Add pasta and cook until al dente.

While pasta is cooking, heat ricotta and milk in a large skillet over medium-low heat, stirring, until warmed through. Add capers and season generously with pepper. Remove from heat.

When pasta is ready, drain and return to pot; immediately toss with oil. Add ricotta sauce, place over medium-heat and stir to combine and heat through, about 1 minute. Season to taste with salt. Immediately divide pasta among plates, sprinkle with thyme and pepper and serve.