Pasta with Roasted Cherry Tomatoes, Ricotta and Pesto

ok, this may be the most perfect dinner to make when i am alone. not trying to exclude my husband from this yummy dish, but i think i could eat pounds of this pasta in private and it looks like a big, sloppy mess! i may switch out the Ricotta for Feta cheese. Feta is my absolute favorite!

400g cherry tomatoes
2tbsn Balsamic vinegar
1tbsn olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
500 g pasta of your choice (I used spaghetti)
300 g Ricotta cheese, crumbled
4 tbsp basil pesto thinned out with 2tsp olive oil

Pre-heat the oven to 220°c.
Toss the cherry tomatoes with the vinegar, oil and seasonings and transfer to a roasting tray.
Roast for 15-20 minutes until the tomatoes are blistered and the skin starts coming loose. Keep watching the tomatoes because the oven will be very hot and you don’t want them to burn.
Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and combine with the tomatoes (and all their pan juices), ricotta and basil pesto.
Serve with extra Ricotta and basil pesto.

recipe and photo via Simply Delicious