Cherry Tomato Pasta with Ricotta

INGREDIENTS

  • Kosher salt

  • 1 pound cherry tomatoes

  • 1/4 cup extra-virgin olive oil

  • 12 ounces spaghetti, bucatini, or linguine

  • 1 fat garlic clove, thinly sliced

  • 1/2 teaspoon crumbled red chili

  • Black pepper from a pepper grinder

  • 1 cup whole milk ricotta cheese

  • 1/2 cup grated fresh parmesan cheese

  • Fresh thyme and/or basil leaves, roughly chopped

INSTRUCTIONS 

  • Preheat the broiler to high, with a rack positioned 6-inches from the heat source.

  • Bring a large pot (6 quarts) of water to a boil and season with 2 tablespoons salt. Cook the pasta until al dente.

  • Put the tomatoes, olive oil and 1/2 teaspoon salt in a large (10 or 12-inch) ovenproof skillet. Place the pan under the broiler and cook until the tomatoes brown and begin to burst, shaking the pan once or twice so they cook evenly, 5 – 10 minutes depending on the power of your broiler

  • Remove the pan from the broiler and stir in the garlic, chili and about 10 twists of black pepper. Gently smoosh the tomatoes with the back of a spoon so that they release their juices.

  • Drain the pasta and toss with sauce. Spoon 2 generous tablespoons of ricotta into each serving bowl and sprinkle with the parmesan. Divide the hot pasta into the bowls and sprinkle with the herbs.

Recipe from familystylefood