Burst Cherry Tomato Pasta
Servings 4 servings
Ingredients
- 12 ounces gluten-free spaghetti pasta I like Jovial Brand
- 2 tablespoons extra virgin olive oil plus more for serving
- 3 pints cherry tomatoes
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup fresh basil chiffonade
- Dairy-free ricotta I love Kite Hill Ricotta
- Crushed red pepper flake
Instructions
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In a large pot over high heat, bring water to a boil. Add salt and the pasta, and cook according to package directions. Before draining, remove 1 cup of the pasta water.
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Meanwhile, bring 2 tablespoons of olive oil to a simmer in a large Dutch oven or skillet. When the oil simmers, add the tomatoes. Cook until the tomatoes just begin to pop, about 4-5 minutes. Add the garlic and sauté for 30 seconds. Pour in the wine, cook 1 minute. Smash the remaining whole tomatoes.
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Add the pasta and the pasta cooking water to the skillet, tossing to combine. Remove from the heat, add basil, and toss to combine.
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Divide the pasta among bowls and top with olive oil, ricotta, and red pepper flakes. Enjoy!
