When I got home from work this evening I was knocked squarely in the face with the full force of fall. A crisp bike commute and the fact that it's Halloween did no little work to invigorate me to the season of spices and woodsmoke, so I went inside to get my camera and came back out to just sort of roll around in the leaves a bit. You know when the clouds get that fuzzy, quilted effect? (See above picture for a pathetic representation.) Like the whole world is tucking in and hunkering down. Which reminded me: I went inside and tossed some firewood into our new favorite contraption, the woodstove, and got it goin' nice and cracklin' hot. Woodstoves are what every home should come with, because we have not turned on our heat but once or twice this year. We've also been sleeping on the foldout couch in the living room because our bedroom, on the other side of the house, is the approximate temperature of a meatlocker. But anyway.
The evening called for something hearty, and the last of the late season's crop of tomatoes, courtesy of our friend Raina, were duly chopped, tossed with a bit of olive oil, salt, pepper, and thyme, and roasted in a big Pyrex with garlic. I kept the cloves whole, but probably wouldn't again with this recipe. If you decide to give this a whirl, give your garlic a nice chop.
Meanwhile I boiled a mess of spaghetti and when I poured it out to drain, I let some ricotta melt in the hot pot. Suggested ratio of pasta to ricotta: about a half pound of pasta to 1 cup ricotta. For greater richness and fat content, add more ricotta to taste.
When the tomatoes are shriveled and brown around the edges, spoon them with all their attendant juices into the pot with the ricotta. Mix the two till you get a thick, pink sauce and add more salt and pepper to taste. Stir in pasta, and if too thick, add a couple tablespoons of the pasta water, which you have wisely reserved.
Enjoy in front of a hot woodstove.
