Ingredients
Units
Scale
- 4 tablespoons extra virgin olive oil (divided)
- 16 ounces Sun Gold or cherry tomatoes
- 4 large garlic cloves (thinly sliced)
- 1/4 teaspoon crushed red pepper flakes
- Pinch of sea salt
- 12 ounces gluten-free capellini or spaghetti
- 1 1/2 cups finely grated Parmesan or Pecorino
- 16 medium fresh basil leaves (torn into pieces)
Instructions
- Bring a large pot of water to a boil. Season with salt and add capellini. Cook capellini according to package directions, approximately 8 minutes, stirring occasionally. Drain capellini reserving ½ cup of pasta cooking water and rinse with cool water. Set aside.
- At the same time the capellini is cooking, heat two tablespoons of oil in a large skillet over medium heat. Add tomatoes, garlic and red pepper flakes. Season with salt and cook, uncovered, stirring occasionally, until tomatoes blister and burst, approximately 10-12 minutes.
- Transfer capellini to skillet with tomatoes. Add ½ cup of pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the capellini. Stir in remaining oil, cheese and basil and toss.
- Prep Time: 10 minutes
- Cook Time: 30 minutes