Tomato Ricotta Pasta
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heat oil and butter over medium, add tomatoes, cover, cook for 5 minutes
boil pasta al dente in salted water
mince the garlic cloves
chop the basil
press the tomatoes down with a fork to release juices
add garlic, cook for 1 minute
stir in salt, pepper, thyme and chili flakes
add puréed tomatoes, bring to a boil, simmer for 2 minutes
stir in ricotta
stir in Parmesan
add basil
scoop up 1/2 cup cooking water, drain the pasta
toss pasta with sauce
add 1/4 cup cooking water
top with black pepper, chili flakes and basil
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