Serves 2
1/2
| pound rigatoni | |
| 1 | pint cherry tomatoes, halved |
| 1 | onion, diced |
| 1 | tablespoon extra-virgin olive oil |
| 1 | teaspoon dried Italian seasoning | teaspoon salt or to taste |
| Freshly ground pepper | |
| 1 | cup whole-milk or part-skim ricotta cheese |
| 1/4 | cup chopped fresh basil or 1 tablespoon dried |
| 1 | tablespoon balsamic vinegar |
Bring pot of salted water to boil. Preheat broiler. Cook pasta according to package directions.
Meanwhile, place tomatoes and onion on foil-lined, broiler-safe pan; drizzle on oil, and add Italian seasoning, salt and pepper to taste. Broil until tomatoes have curled and softened and onions are golden, 3-5 minutes. Remove pan from broiler and set aside.
Drain pasta, reserving about 1/4 cup cooking water. Stir water, 1 tablespoon at a time, into ricotta until it reaches desired creamy texture. Place pasta in large bowl; toss with tomato-onion mixture. Add ricotta and basil, stirring just to combine. Add vinegar; toss.
