Tomato-Ricotta Spaghetti

By shauna

Ingredients

• 4 C. Grape Tomatoes
• 5 tsp. Extra-Virgin Olive Oil, divided
• 1/2 tsp. Salt, divided
• 8 oz. Uncooked Spaghetti
• 1/3 C. Fresh Basil, chopped
• 1/4 tsp. Freshly Ground Black Pepper
• 1/2 C. ( 2 oz. ) Ricotta Salata or Feta Cheese, crumblede

Preparation

Step 1

Preheat oven to 400. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 tsp. oil; sprinkle with 1/8 tsp. salt. Bake at 400 for 20 min. or till tomatoes collapse. Cook pasta in boiling, salted water till al dente ( approx. 6-8 min. ) Drain, reserving 1/3 C. of the liquid. Return pasta & reserved water to pan; stir in tomatoes, remaining 4 tsp. oil, remaining 1/8 tsp. salt, basil, pepper & cheese. Toss well. Serve immediately.