12 oz Ronzoni Gluten Free® Thin Spaghetti
1/4 cup extra virgin olive oil
garlic cloves, chopped
3 lbs cherry tomatoes
  coarse salt
  freshly ground black pepper
2 cups fresh basil leaves, chopped
1 cup grated Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package directions. Drain pasta and reserve 1 cup cooking water. Rinse pasta with warm water* and set aside.

2.  Add olive oil to a large pot and turn heat to medium-high. When oil is simmering, add tomatoes and stir for 3 to 4 minutes. 

3.  Add garlic and reduce heat to medium. Mix tomatoes and garlic together for 1 to 2 minutes or until garlic is fragrant.

4.  Add 1 cup pasta water to the tomato mixture and simmer for 3 to 4 minutes. Tomatoes should break apart at this point.

5.  Toss mixture with cooked pasta and season generously with salt and pepper. Add basil and Parmesan cheese and toss just before serving.

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.