16oz.spaghetti (use wheat/gluten-free if needed) broken in half
16oz.cherry or grape tomatoeshalved
3clovesgarlicminced, about 1 1/2 tsp.
4Tbsp. extra virgin olive oil
1/2 - 3/4tsp.kosher salt, sea salt, or other coarse saltto taste
1cupricotta cheese
1/4 - 1/2cupgrated Asiago or Parmesan cheeseto taste
1/2cupfresh basilsliced (or use mostly basil and a little fresh oregano, if you have it)
1/8tsp.black pepperor to taste (optional)
Instructions
Cook the spaghetti according to the package directions until it is al dente, and drain it, reserving 1/2 cup of the pasta’s cooking water.
Meanwhile, in a large serving bowl, combine the tomatoes, garlic, 3 Tbsp. of the oil, and the kosher salt, and set it aside.
Before draining the noodles, reserve 1/3 cup of the pasta water. Once you drain the noodles, immediately transfer the tomato mixture to the empty pasta pot and cook it over medium heat for 1 – 2 minutes until the tomatoes are hot and slightly softened.
Meanwhile, put the pasta in the serving bowl and toss it with 1 Tbsp. olive oil, the ricotta cheese, the Asiago or Parmesan cheese, and the basil. (If it is a little dry at this point, add a splash of the reserved water from the pasta.)
Top the spaghetti with the tomato mixture and serve it immediately, topped with freshly ground black pepper, if desired.
Slow Cooker Directions:
Combine all ingredients in the slow cooker except the noodles, ricotta and Asiago cheeses and the basil. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cheeses and basil to the slow cooker approximately 15 minutes before serving. Serve over cooked pasta with a dash of pepper, if desired.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Cook the spaghetti and store tossed with a little oil to prevent sticking, halve the tomatoes, peel the garlic, combine the ingredients for the tomato mixture, grate the cheese if necessary.Scramble Flavor Booster: Double the garlic and serve it sprinkled with crushed red pepper flakes.Tip: If you have leftovers of this dish, it makes for a delicious pasta salad for the next day’s lunch. If it needs a little moisture, just drizzle some balsamic vinaigrette on it.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!Nutritional Information Per Serving (% based upon daily values): Calories 296, Total Fat: 7g, 10%; Saturated Fat: 3g, 13.5%; Cholesterol: 13mg, 4.5%; Sodium: 203mg, 8.5%; Total Carbohydrate: 47g, 15.5%; Dietary Fiber: 3g, 10.5%; Sugar: 3g; Protein: 13g