1 pound of gluten free pasta – brown rice pasta is one of my favorites
1 pound cherry tomatoes, halved
2 garlic cloves, minced
2 tsp Himalayan Sea Salt
1 cup fresh basil chopped (I use my herb scissors to cut into the dish)
fresh ground black pepper
- Cook your spaghetti in a pot of salted water until done.
- Meanwhile, heat a large skillet over medium high heat and add tomatoes. Cook until soft (about 15 minutes). Add garlic and salt and cook for a few minutes.
- Remove tomatoes and garlic from heat. Mix in the pasta and basil. Add in black pepper to taste.