Cook the pasta in a pot of boiling water over high heat. 6 to 8 minutes, until al dente or as indicated on the package. Drain and reserve 1/3 cup of the cooked pasta water.
While the pasta is cooking, sauté the tomatoes. To do this, heat the olive oil in a large skillet over medium heat, add the onion until soft (about 5 to 6 minutes). Add the cherry tomatoes and garlic, reduce the heat to low. Mix all the ingredients well. Cover the skillet and cook until the tomatoes are tender and bursting (about 7 to 9 minutes).
Season the tomato mixture with salt and plenty of freshly ground pepper. Add the pasta water and reduce the heat to low. The mixture should form a sauce; add more water if necessary.
Add the pasta and mix well to coat it with the sauce.
To serve, place portions of pasta on plates and add 2 teaspoons of basil and 2 teaspoons of ricotta cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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