Ingredients

I adapted the amount of the ingredients from the original recipe because when cooking for two guys, I think it’s always best to have a little more.  I also used vegetable stock instead of chicken. 

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 7 garlic cloves, thinly sliced
• 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
• Coarse salt and freshly ground pepper
• 2/3 cup vegetable stock
• box of lasagna noodles
• 2/3 cup small basil leaves
• 1/2 cup reduced-fat ricotta cheese
• 1 ounce Pecorino Romano cheese, shaved

Directions

1. Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until sauce like, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
3. Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
4. Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.