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