15 Minute Gluten-Free Pasta With Garlic Ricotta & Tomatoes
- Prep Time:
- 5 min
- Cooking Time:
- 10 min
- Serves:
- 4
Ingredients
10 oz. gluten-free pasta (I used spaghetti)
3 Tbsp. Extra virgin olive oil or butter
4 garlic cloves, finely chopped
12 oz. cherry tomatoes, halved or 2 medium tomatoes roughly chopped
2 tsp. GF dried basil
1 cup good quality ricotta cheese
Himalayan salt to taste
Optional toppings; fresh basil, parmesan cheese, hot chili pepper flakes
Instructions
- Cook pasta in well-salted water according to package directions. Save 1/2 cup of pasta water
- While the pasta is cooking, in a large skillet, heat olive oil over medium heat. Add garlic and cook for about 1 minute, careful not to burn the garlic. Stir in basil and tomatoes and season with salt. Cook until the tomatoes start to burst. About 3 minutes
- Turn the heat to medium-low, add ricotta and 1/2 cup of pasta water. Cook until the ricotta melts and the sauce becomes creamy, stirring frequently. About 5 minutes. Taste and adjust seasoning if needed. Add hot cooked pasta and gently toss until well coated. Serve hot
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