Gluten-Free Pasta with Ricotta Salata, Garlicky Spinach, Tomatoes, and Olives
"[Photographs: Elizabeth Barbone] Note: Ricotta salata adds a mild cheese flavor to this dish. If you are unable to find it, replace it with mozzarella. To make the pasta dairy-free, simply omit the cheese. About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free". Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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1 pound gluten-free penne pasta
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Kosher salt
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4 tablespoons olive oil, divided
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4 medium cloves garlic, minced (about 4 teaspoons)
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10 ounces baby spinach
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1 pint grape tomatoes, washed and halved
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1/4 cup pitted kalamata olives, sliced
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3 ounces ricotta salata, grated, divided
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Freshly ground black pepper
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1/4 cup roughly chopped fresh basil leaves
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