16ounceslinguinior spaghetti, angel hair, or fettucini
¼cupparmesan cheesefreshly grated, not the powdery kind
1pintcherry tomatoesor grape tomatoes
1cupwhole milk ricotta
Bring a large pot of water to a rolling boil. Season liberally with salt.
When the water is at a rolling boil drop the pasta into the water. Use tongs to separate the noodles.
While the water is coming to a boil and the pasta is cooking, heat the olive oil on medium heat in a large saute pan.
Once the oil is hot, add the crushed garlic, basil, oregano, salt, pepper, and red pepper flakes. Cook about 2 minutes at medium until the garlic becomes fragrant.
Add the whole tomatoes. Saute until tomatoes start to soften and some begin to split. This will take about 5 to 7 minutes depending on the heat level and size of the tomatoes.
When the pasta is al dente, drain but reserve the liquid. Add the pasta and ricotta to the pan with the tomatoes. Stir to coat the pasta and melt the ricotta. Add a little pasta water if necessary. You don't want a lot of watery liquid but enough so that the cheese and pasta don't completely stick together.