1/8 cup of olive oil
1 pint of cherry tomatoes left whole
3 cloves of garlic, crushed
ricotta cheese, sliced and crumbled
red pepper flakes
1. Cook pasta al dente, according to directions on the package. Drain when done and place in a large bowl. Add 3 tablespoons of olive oil, oregano, Parmesan cheese,and salt and pepper to taste. Be careful not to add too much salt as the cheese can be salty. Tip: Always use fresh parmesan, nothing in a can and not the kind that comes in a pint container grated. You want fresh.
2. Heat olive oil over medium-high heat in a large skillet making sure there is enough to cover the bottom. If your skillet is exceptionally large you may need a little more oil. When hot, add the cherry tomatoes and saute for a minute or two. Add the garlic over the tomatoes and cook for another minute. Carefully stir the tomatoes so garlic is mixed in to the oil. In another minute or two, when the tomato skin start to wrinkle, they are almost done–you want to keep them in long enough so the skin starts to slightly char. If you need to, add a bit more olive oil to the pan (you want about 1/8 cup of garlic infused oil to add to the pasta).
3. Remove the tomatoes from the heat. And pour tomatoes/olive oil over the pasta, gently tossing ingredients together.
4. Place the pasta on two plates. Top with the remaining chopped basil, a dash of red pepper flakes, and some fresh grated parmesan cheese.
5. Bring you plates to a table lit with candles. Pour two glasses of red wine. Toast to each other and enjoy!