Tomato Ricotta Cheese Spaghetti |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 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:
1. Preheat oven to 400.
2. 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.
3. Cook pasta according to package directions. Drain in a colander reserving about 1/3 cup cooking liquid.
4. 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.
5. Serve.
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