Spaghetti w/ Tomatoes & Ricotta

Spaghetti w/ Tomatoes & Ricotta
ingredients
all
salt
1/2 lb small tomatoes
olive oil
1 lb LMM Spaghetti
1/4 lb Vella Reserve cheese
grated
6 leaves basil
chiffonade
1/2 bunch chives
diced
1 container LMM Ricotta
cookware
  • large pot
  • sheet tray
  • pasta strainer
1
Bring 6 cups of salted water to a boil in large pot.
2
Turn your oven to broil. Halve the tomatoes. Coat in oil and add salt. Toss. Lay on sheet tray, cut side up, and place in oven. When tomatoes have some black, remove them.
3
As the tomatoes cool a bit, add the pasta and cook for four minutes.
4
Reserve 1 cup of pasta water. Strain pasta.
5
In pot or big bowl, combine pasta, tomatoes, and grated cheese. Add a splash of pasta water and toss. If dry, add more pasta water and toss.
6
Add herbs to pasta and toss again. Taste and season.
7
Transfer pasta to serving bowl and add a few dollops of ricotta.
notes
Pasta water is the key method to pasta freedom.