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Dairy
Easy
50 Minutes
Diets 
1 pound mixed heirloom tomatoes (or red and yellow grape tomatoes)
4 shallots, trimmed and cut in quarters
2 tablespoons plus 1/4 cup Gefen Olive Oil, divided
kosher salt
freshly ground black pepper
3 cloves garlic, minced
1 tablespoon dried basil
4 cups cooked Tuscanini Spaghetti (about 8 ounces dry)
1 cup ricotta cheese
Preheat oven to 400 degrees Fahrenheit.
If tomatoes are large, cut them in halves or quarters. Mix tomatoes and shallots with two tablespoons olive oil and spread out on a large baking sheet. Sprinkle with salt and pepper. Roast uncovered for 15 minutes, until tender.
Meanwhile, heat 1/4 cup olive oil in a pan. Remove from heat and add minced garlic and basil. Let cool.
Remove tomatoes and shallots from oven and place in a large mixing bowl. Pour olive oil mixture over and mix gently to coat.
While tomatoes are roasting, cook pasta according to package directions. Drain well. Let cool until lukewarm.
Mix pasta with ricotta cheese. Add roasted tomato mixture and mix.
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