Penne with Ricotta & Grape Tomatoes

16 oz penne pasta
1 tsp olive oil
1 garlic clove, pressed
1 pint grape tomatoes
1/4 cup chopped fresh basil
15 oz ricotta cheese
1/3 cup freshly grated romano cheese

Cook pasta as label directs. Meanwhile, heat 1 tsp olive oil in nonstick 10 inch skillet over med heat. Add pressed garlic clove and grape tomatoes. Cook 5 minutes, shaking pan. Remove from heat; stir in basil.

Drain pasta, reserving 1/2 cup cooking water. Return pasta to saucepot; toss with ricotta cheese, romano cheese and cooking water. Top with tomato mixture.