Fresh Tomato Basil Pasta with Ricotta

Ingredients

• 12 oz pasta, any shape
• 2 Tbsp olive oil
• 2 cloves garlic
• 2 pints grape tomatoes
• 1 Tbsp butter
• 1/2 cup fresh basil, loosely packed
• 1/2 cup whole milk ricotta
• Salt & pepper to taste

Directions

1. Set a large pot of water over high heat and bring it to a boil for the pasta. Add the pasta once the water is boiling, and cook it until tender. Scoop out about 1 cup of the starchy cooking water, then drain the pasta in a colander.
2. As the pasta cooks, get everything else ready. Halve the grape tomatoes, slice or roughly chop the basil, and mince the garlic.
3. Pour the olive oil into a large skillet and warm it over medium heat. When the oil is hot, add the garlic and saute for 1 minute, just long enough to mellow it without letting it brown.
4. Add the grape tomatoes to the skillet with a pinch of salt. Stir them in, cover the pan, and let the tomatoes cook for about 10 minutes, stirring now and then. Stop when they have started to collapse and release their juices; they should look a little wrinkly and only just be losing their shape.
5. Take the skillet off the heat. Stir in the butter, most of the basil, saving a little for the finish, and some freshly cracked pepper. Once the butter has melted, taste the sauce and adjust the salt and pepper as needed. Aim for it to taste a touch salty, since the pasta will soften that seasoning.
6. Add the drained pasta to the skillet and toss until it is coated in the tomato sauce. If it seems dry, add 1 or 2 splashes of the reserved pasta water.
7. Finish the pasta with dollops of ricotta, a bit more pepper, and the reserved basil, then serve.