Pasta with Seared Tomatoes and Ricotta (FM)

• Salt
• 1/3 cup olive oil, plus more as neeeded
• 4 lbs ripe Roma (plum) tomatoes, cored and halved lengthwise
• Black pepper
• 1 tablespoon minced garlic
• 8 ounces any pasta, preferably whole wheat
• 1/2 cup chopped fresh basil
• 1/2 cup ricotta cheese

Blacken tomatoes over medium-high heat until deeply colored on both sides.  Or well, when they are super-super cooked as I did them.

Combine all the tomatoes and garlic and cook for a minute or so.

I forgot to reserve pasta cooking water to loosen the sauce, but the tomatoes' juices were runny enough.  Basically toss the pasta, basil, and ricotta in with the sauce.

Pretty satisfying dish for such simple ingredients.  I cooked another pasta dish from Food Matters just tonight that was great as well.  Really a roll here with this cookbook again.  The dish has everything it needs.