Ingredients:

• 1 pint cherry tomatoes, halved
• 1/2 med red onion, sliced 1/2 inch thick
• 1 tbsp + 1 tsp olive oil
• coarse salt
• 1/2 tsp crushed red pepper flakes
• 8 oz penne
• 1 garlic clove, minced
• 1 tbsp chopped fresh oregano
• 1/4 cup ricotta cheese

Directions:

• Toss tomatoes and onion with 2 tsp oil, 1/2 tsp salt, red pepper flakes
• Broil about 5-7 minutes, until starting to brown
• Cook pasta until al dente, drain reserving 1/4 cup water
• Toss warm pasta with garlic, 2 tsp oil and 3/4 tsp salt
• Stir in tomato mixture and oregano
• Add reserved water to moisten, as needed
• Stir cheese in individual portions