0.33 | cup | Basil Leaves (fresh) |
4 | cup | Cherry tomatoes |
1.67 | tbsp | olive oil |
0.25 | tsp | pepper, black |
0.5 | cup | ricotta salata |
0.5 | lb | Spaghetti |
1. Preheat oven to 400 degrees
2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1/5 of the olive oil. Bake at 400 degrees for 20 minutes or until tomatoes collapse.
3. Cook pasta according to package directions (make sure to salt the water). Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return the pasta and reserved liquid to the pot; stir in tomatoes, remaining oil, remaining 3/8 teaspoon salt, basil and pepper. Toss well. If not serving immediately, heat the pot on the stove 5-10 minutes before serving. Serve with cheese to the side.