Tomato Ricotta Cheese Spaghetti

• 2 lbs tomatoes, on the vine cut in 4 (or cherry tomatoes)
• 1 tablespoon olive oil
• 2 large garlic, coarsley minced
• 8 ounces spaghetti, uncooked
• 1/3 cup basil, chopped
• pepper, to taste
• 1/2 - 1 teaspoon red pepper flakes (to taste)
• 1/2 cup ricotta cheese
• 1/4 cup parmesan cheese, garnish

1. Preheat oven to 400.
2. Place tomatoes in a roasting pan. Dirzzle with 1 T olive oil, sprinkle with salt and pepper chopped garlic. Bake at 400 for 20 minutes -- mixing once in between. At this point the tomatoes have collapsed but there is alot of liquid. Raise the heat to broil and continue cooking for 5 - 8 minutes or until tomatoes are slightly charred and the liquid has evaporated, somewhat. Don't dry out the tomato mixture.
3. Cook pasta according to package directions. Drain in a colander reserving about 1/3 cup cooking liquid.
4. Return pasta to pan; stir in tomatoes, salt, basil, pepper and cheese. Toss well. Add reserved liquid if pasta dish is dry. Sprinkle with parmesan cheese.
5. Serve.

tomatoes, olive oil, garlic, basil, pepper, red pepper, ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/tomato-ricotta-cheese-spaghetti-466934 (may not work)