Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Tomato Saute 5.0 (1) Close Credit: Frédéric Lagrange Prep Time: 20 mins Total Time: 30 mins Servings: 4 A medley of ripe cherry tomatoes burst within minutes of contact with high heat, and release juices that melt into a sauce of olive oil, garlic, and red-pepper flakes—just perfect for tossing with pasta for a quick and easy weeknight dinner. In the unlikely event of leftovers, this pasta is great at room temperature, too. Directions If you aren't using any tomatoes on vine, skip to step 2. Otherwise, heat 1 tablespoon oil in a large skillet over medium. Add tomatoes on vine, season with salt, and cook, gently stirring, until skins begin to pucker, about 3 minutes, depending on size. Transfer to a plate. Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic and remaining tomatoes and cook, stirring occasionally, until tomatoes are just beginning to break down, 3 to 5 minutes. Add red-pepper flakes and season with salt. Remove from heat. Meanwhile, cook pasta in a large pot of salted boiling water 1 minute less than package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Add 1/3 cup pasta water, tomato mixture, and Parmigiano. Cook over medium heat, tossing, until pasta is evenly coated, about 2 minutes, adding more pasta water as needed. To serve, top pasta with ricotta and sautéed tomatoes on the vine (if using); drizzle pasta with oil, then sprinkle with more red-pepper flakes and basil.