Ingredients
- 2 pints grape tomatoes
- 4 cloves garlic, smashed
- 2 teaspoons olive oil
- ¾ pound spaghetti
- 1 cup ricotta
- ¼ cup chopped fresh flat-leaf parsley
- Kosher salt and black pepper
How to Make It
- Toss the tomatoes and garlic with the oil on a rimmed baking sheet. Roast at 450°F until the tomatoes burst, 8 to 10 minutes.
- Cook the pasta according to the package directions; drain, reserving ¾ cup of the cooking water. Toss the pasta with the ricotta, parsley, and the reserved cooking water; season with ¾ teaspoon salt and ¼ teaspoon pepper. Top with the tomatoes.
