3 lb tomatoes, cored and chopped
1 onion, sliced thin
1 clove garlic, minced
1 TBSP basil, dried
1 tsp chili flakes
1 tsp thyme
Salt and pepper
8 oz ricotta
8 oz pasta
In a 12 inch skillet, cook tomatoes, onions, garlic and herbs over medium heat until it starts to cook down and thicken, about 20 minutes.
Cook pasta according to package.
When pasta is done, stir ricotta into sauce and taste for seasoning. Drain and add pasta, cooking over. Low heat for 1 – 2 minutes. Top with parmigiano and serve.