1 (16 oz) box of long thin pasta, such as angel hair or spaghetti
1½ cup ricotta
⅓ cup parsley, chopped
3 pints grape tomatoes
6 garlic cloves, halved and smashed
1 Tbsp olive oil
1 salt and freshly ground black pepper, to taste
Preheat oven to 450F. Toss tomatoes and garlic in the olive oil, and roast on a shallow baking sheet for 10 minutes until the tomatoes shrivel and brown a bit.
In the meantime, boil the pasta according to the directions on the package, and drain.
Toss the pasta with the ricotta, parsley, tomatoes and garlic. Salt and pepper to taste.
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