Tomato-Ricotta Spaghetti

Ingredients:
- 2 pints cherry tomatoes, halved (about 4 cups)
- 5 tsp evoo, divided
- 1/2 tsp salt, divided
- 8 oz uncooked spaghetti
- 1/3 cup chopped fresh basil
- 1/4 tsp freshly ground black pepper
- 1/2 cup ricotta cheese, crumbled

Directions:
- Preheat oven to 400
- Place tomatoes on a foil lined baking sheet.
- Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt.
- Bake for 20 minutes or until tomatoes collapse.
- 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.
- Yield: 4 servings ( serving size: 1 1/4 cups).