Pasta con Ricotta

1/2 lb. of small pasta, shells or orecchiette (something to hold the sauce)

14 ounce can of cherry tomatoes

olive oil

handful or two of fresh oregano-chopped

6 ounces or so of ricotta cheese

salt to season

Set a pot of salted water to boil and cook pasta until al dente’. Drain but reserve about 1 cup of the water in a bowl. In the meantime, heat about 4 Tbsp olive oil in a 12 inch skillet with high sides and add in cherry tomatoes. Cook for about 30-60 seconds.  Salt and pepper to taste, if desired. Add in drained pasta and ricotta cheese and a ladle or two of the reserved pasta water. The starch in the water will help the sauce stick to the pasta and make it creamy. Stir until it’s all combined and cook about a minute or two longer. Drizzle more olive oil on each serving and enjoy! It was so delicious.