Tomato Ricotta Cheese Spaghetti - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400.
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.
Cook pasta according to package directions. Drain in a colander reserving about 1/3 cup cooking liquid.
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.
Serve.