Prep 10 mins
Cook 30 mins
This is my "go to" recipe for when I have to use up tomatoes, basil and ricotta cheese. This fast, easy and flavorful dish Note: I used Allergro tomatoes on a vine that are available at Costco. They are slightly bigger than a cherry tomato, but half the size of a regular "tomato on the vine". They are juicy and very flavorful in taste. If using larger tomatoes, you may need to change the cooking time to cook tomatoes to right consistency
- 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
- 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.