I think my pasta-tomato ratio was a little low, but other than that, this was really good! I took the liberty of adding black olives to this. My kids really liked this, and the adults did, too! I think next time I will keep the olives and add twice as many tomatoes.
makes 4 servings
2 pints cherry tomatoes, halved (about 4 cups)
5 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
8 ounces uncooked spaghetti
1/3 cup chopped fresh basil
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) ricotta salata cheese, crumbled
- 1. Preheat oven to 400°.
- 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 or until tomatoes collapse.
- 3. Cook pasta according to package directions, omitting salt and fat. 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.