1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
1/4 cup(s) (packed) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) (2 cups) grape tomatoes
Instructions
Heat large covered saucepot of salted water to boiling on high.
Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.
Originally Submitted
5/5/2010
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