PASTA WITH CHERRY TOMATOES, BASIL AND RICOTTO...

INGREDIENTS:

□  1 Pound spaghetti ( or other Long pasta ).

□  3 tbsp extra -virgin olive oil.

□  1/2  sweet onion , thinly sliced .

□  2 pints cherry tomatoes.

□  3 garlic  cloves, thinly sliced.

□  kosher salt and freshly  ground black      pepper.

□  3 tbsp fresh chopped basil.

□  1 cup fresh ricotta cheese.


METHOD:

1 . Being a large pot salted water to a boil over  
     high heat . Add the pasta and cook until al
    dente, 6 to 8 minutes. ( or according to the
    package directions), drain the pasta,
    reserving about 1 cup of the pasta water.

2 . Heat the olive oil in a large  skillet over medium heat . Add the onion  and saute' until  tender, 5 to 6 minute. Add the cherry  tomatoes and garlic,  reduce  the heat  to medium low and cook until  the tomatoes  are very  tender  and bursting,  7 to 9 minutes.

3.  Season the tomatoes mixture with salt and lots of freshly ground black pepper. Add 1/3 cup of the pasta  water and bring to a simmer. The mixture should form a sauce. Add more pasta water as needed.

4.  Add the pasta to the skillet and toss well to coat it the sauce. To serve, pile portions of pasta onto plates and top each with same of the  basil and a dollop of ricotto.