Spicy Roasted Tomato and Ricotta Pasta Sauce

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chili flakes
• 6 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/4 cup fresh basil, chopped
• 1/2 pound cooked pasta of choice

Directions

1. Preheat oven to 400°F.
2. In a large bowl, combine olive oil, chili flakes, garlic, tomatoes, salt, and black pepper. Toss to coat.
3. Spread tomatoes in an even layer on a large baking sheet. Roast for 20 minutes, stirring halfway through.
4. Meanwhile, cook pasta according to package instructions.
5. When tomatoes are finished roasting, add them to a large pot set over medium heat along with the ricotta cheese and basil.
6. Cook, stirring occasionally, for 5 minutes, or until cheese is melted and sauce is creamy.
7. Add cooked pasta to the pot and toss to coat. Serve warm.

Interesting Facts

• This dish is a great way to use up excess cherry tomatoes you may have on hand.
• The ricotta cheese adds a unique creaminess and richness to the sauce.
• You can adjust the amount of chili flakes to your desired level of spiciness.