Tomato-Ricotta Spaghetti

• 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 400u0b0.
2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400u0b0 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.
4. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

tomatoes, extravirgin olive oil, salt, spaghetti, fresh basil, freshly ground black pepper, ricotta salata cheese

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