Print
Gluten-Free Pasta with Ricotta Salata, Garlicky Spinach, Tomatoes, and Olives
Ricotta salata adds a mild cheese flavor to this dish. If you are unable to find it, replace it with feta or fresh mozzarella. To make the pasta dairy-free, simply omit the cheese.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 to 6
Ingredients
- 1 pound gluten-free penne pasta
- Kosher salt
- 4 tablespoons olive oil divided
- 4 cloves garlic, minced or put through a garlic press (about 4 teaspoons)
- 10 ounces baby spinach
- 1 pint grape tomatoes, washed and halved
- 1/4 cup pitted kalamata olive, halved sliced
- 3 ounces ricotta salata, grated, divided (about 1 cup)
- Freshly ground black pepper
- 10 fresh basil leaves, chopped
Instructions
-
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta and return to cooking pot, reserving 1 cup of cooking liquid.
-
While pasta cooks, in a large skillet, heat one tablespoon olive oil over medium-high heat until shimmering. Add half the garlic and cook, stirring frequently with a wooden spoon, until the garlic is soft and lightly brown, about 2 minutes. Add half the spinach and cook until tender, about 1 minute. Transfer the cooked spinach to a bowl. Repeat with another tablespoon of olive oil, remaining garlic, and spinach.
-
Add the spinach, tomatoes, olives, and remaining olive oil to the pasta and stir to combine. If the sauce seems too thick, loosen it by adding pasta water a little at a time until desired consistency is reached. Add three-quarters of the grated ricotta salata. Stir to combine.
-
Season to taste with kosher salt and freshly ground black pepper. Pour pasta into a large serving bowl or spoon onto individual plates. Top pasta with remaining ricotta salata and basil.