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Fresh Summer Tomato Spaghetti
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Fresh Summer Tomato Spaghetti

Fresh Summer Tomato Spaghetti

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September 5, 2018

Round up the last of your summer produce, grab some ricotta, and do spaghetti differently with this fresh summer tomato spaghetti!

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Ingredients

1 lb Colavita Bucatini or Spaghetti

1/4 cup Colavita Extra Virgin Olive Oil

4 garlic cloves, thinly sliced

8 cups (about 2 1/2 lb.) cherry tomatoes, half of them cut in half

1 bunch of basil leaves

2 tsp sea salt

ricotta cheese

Colavita Balsamic Glace

Directions

1Bring a large pot of water to a boil over high heat. When it comes to a boil, salt is generously. Add the pasta and cook according to package directions.

2Before you drain the cooked pasta, remove a cup of the pasta water and set it aside.

3While the water is heating, begin cutting the tomatoes and making the sauce.

4Heat the Colavita olive oil in a large pan over medium-high heat.

5Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes.

6Stir in the basil and sea salt.

7When the pasta is cooked and drained, add it to the skillet with the tomatoes.

8Add a splash of the reserved pasta water, only if your sauce seems dry.

9Serve the pasta with scoops of fresh ricotta cheese on top and a generous drizzle of Colavita Balsamic Glace.

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