*My favorite gluten-free spaghetti brand is Barilla. If you’re not gluten-free, simply use traditional pasta which is mostly available in 16oz. boxes vs. the 12oz. that most gluten free comes in. This recipe works just fine with a full pound - just add some extra pasta water if needed to make it saucier!
*Ricotta Silata cheese is a dry crumbly cheese that is pretty mild, but has a salty bite. If you can’t find it, you can use Queso Fresco or Cojita cheese, which I find to be extremely similar in taste and texture!
*I always rinse gluten-free pasta as it prevents it from being too sticky and starchy. Omit the rinsing if you’re using traditional pasta!