INGREDIENTS
- 12 ounces gluten free penne (jovial is my favorite)
- 3 cups organic heirloom cherry tomatoes
- 12 garlic cloves (thinly sliced)
- ½ cup pinot grigio
- ¼ cup avocado oil
- ¼ extra virgin olive oil
- 1 teaspoon red chili flakes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- ½ tablespoon salt
- Salt for pasta water
- ½ cup parm (freshly grated)
INSTRUCTIONS:
- Fill a large stainless-steel pot with water. Bring to a boil. Once boiling, add salt and cook the pasta according to its instructions but al dente.
- In the meantime, wash and slice the cherry tomatoes.
- Place in a large glass bowl.
- Then, slice the garlic.
- Heat a small cast iron skillet to medum high eat.
- Add the avocado oil.
- Once heated, add the garlic.
- Lower the heat to low. Let simmer.
- Then, add the wine. Continue to simmer until the pasta is fully cooked.
- Add the extra virgin olive oil, chili flakes, salt, pepper, oregano and basil to the tomatoes. Stir and let sit.
- Grate the parm.
- Once the pasta is cooked al dente, strain and mix with the tomatoes.
- Then, remove the garlic from heat and add to the pasta and tomatoes. Stir well.
- Serve and top with parm.
