Roast Tomato Pasta with Breadcrumbs & Ricotta Recipe

Preheat the oven to 400°F (200°C).

In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Spread the cherry tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast in the preheated oven for 15 minutes or until the tomatoes are burst and slightly charred.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant.

Add the breadcrumbs to the skillet and toast them until golden brown, stirring frequently. Remove from heat.

In a large bowl, mix the cooked spaghetti with the roasted tomatoes and any juices from the baking sheet. Add the toasted breadcrumbs and toss to combine.

Divide the pasta into serving bowls and top with dollops of ricotta cheese. Garnish with fresh basil leaves.

Serve hot and enjoy!