Tomato Ricotta Spaghetti
2 pints cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
8 ounces uncooked spaghetti or linguini
1/3 cup basil, chopped
1/4 teaspoon freshly ground black pepper
1/2 cup ricotta salata cheese, crumbled
Method of Preparation:
1.Preheat oven to 400 degreesF.
2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400 for 20 minutes.
3.Cook pasta according to package directions. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.