Tomato-Ricotta Spaghetti

Tomato-Ricotta Spaghetti
Photo by Randy Mayor


  • 8 ounces uncooked spaghetti
  • 2 pints cherry tomatoes, halved (about 4 cups)
  • 5 teaspoons extra-virgin olive oil, divided
  • 1/3 cup chopped fresh basil
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ½ 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 bow...

View full recipe at My Recipes


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