Pasta With Cherry Tomatoes and Ricotta

The Vegetarian Kitchen Table Cookbook

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 40  cherry tomatoes, halved
•  salt
• 12  ounces pasta
• 8  ounces ricotta cheese
• 2  ounces romano cheese, grated
• 1  teaspoon  cracked black peppercorns

Directions

1. In a small saucepan, heat 2 tablespoons oil over low heat. Add tomatoes and pinch of salt. Cook, stirring often, until softened and browned, about 10 minutes.
2. Meanwhile, cook pasta. Drain.
3. Add tomatoes, ricotta, Romano to pasta and toss to combine. Drizzle with remaining olive oil. Garnish with pepper.