Fresh Summer Tomato Spaghetti

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

 1 lb Colavita Bucatini or Spaghetti
 ¼ cup Colavita Extra Virgin Olive Oil
 4 garlic cloves, thinly sliced
 8 cups (about 2 1/2 lbs) cherry tomatoes, half of them cut in half
 1 bunch of basil leaves
 2 tsp sea salt
 ricotta cheese
 Colavita Balsamic Glaze

1

Bring 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.

2

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

3

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

4

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

5

Add 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.

6

Stir in the basil and sea salt.

7

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

8

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

9

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