Burst Cherry Tomato Pasta
- 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
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.
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.
Add the pasta and the pasta cooking water to the skillet, tossing to combine. Remove from the heat, add basil, and toss to combine.
Divide the pasta among bowls and top with olive oil, ricotta, and red pepper flakes. Enjoy!