Tomato Ricotta Cheese Spaghetti
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 lbs tomatoes, on the vine cut in 4 (or cherry tomatoes)
- 1 tablespoon olive oil
- 2 large garlic, coarsley minced
- 8 ounces spaghetti, uncooked
- 1⁄3 cup basil, chopped
- pepper, to taste
- 1⁄2 - 1 teaspoon red pepper flakes (to taste)
- 1⁄2 cup ricotta cheese
- 1⁄4 cup parmesan cheese, garnish
directions
- Preheat oven to 400.
- Place tomatoes in a roasting pan. Dirzzle with 1 T olive oil, sprinkle with salt and pepper chopped garlic. Bake at 400 for 20 minutes -- mixing once in between. At this point the tomatoes have collapsed but there is alot of liquid. Raise the heat to broil and continue cooking for 5 - 8 minutes or until tomatoes are slightly charred and the liquid has evaporated, somewhat. Don't dry out the tomato mixture.
- Cook pasta according to package directions. Drain in a colander reserving about 1/3 cup cooking liquid.
- Return pasta to pan; stir in tomatoes, salt, basil, pepper and cheese. Toss well. Add reserved liquid if pasta dish is dry. Sprinkle with parmesan cheese.
- Serve.
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