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Fresh Summer Tomato Spaghetti

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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

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

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.


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


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


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


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.


Stir in the basil and sea salt.


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


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


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

Nutrition Facts

Servings 4