This is a recipe from a Rachel Allen cookbook, but I have revised it a bit!

All you need is some pasta of your choice (I have used spagetti and screws for this and they both work), a punnet of baby rosa tomatoes, olive oil, sugar, a tub of ricotta cheese and plenty of fresh basil.

First thing to do is roast your tomatoes with some olive oil and season with salt and pepper.
Cook pasta and drain, keeping 50ml or so of the cooking water.
Add your cooked tomatoes to the pasta, along with a pinch of sugar, the cooking water, ricotta and torn basil.
Stir until cheese mixed in, some tomatoes burst and warmed through and serve!