A simple and delicious summer pasta dish made with gluten-free spaghetti, fresh tomatoes, garlic, and basil. Perfect for a summer meal, this dish highlights the best of tomato season and is both gluten-free and dairy-free.
1: Bring a large pot of water to a boil with 3 tbsp salt.
2: Add olive oil to a large skillet over medium heat.
3: Add in tomatoes, salt, and sugar and cook until tomatoes begin to soften and release juices, about 6-8 minutes.
4: Add in garlic and chili flakes and continue to cook tomatoes until they get saucy, about 5 minutes longer.
5: Once garlic has been added, add pasta to boiling water and cook for 5-6 minutes until softened but still undercooked.
6: Transfer pasta to skillet with tomato sauce and 1 cup pasta water.
7: Mix well and allow pasta to finish cooking as sauce thickens, about 4 minutes longer, adding more water if sauce is too dry.
8: Fold in torn basil for the last two minutes of cooking, then serve.
