Gluten-Free Pasta with Ricotta Salata, Garlicky Spinach, Tomatoes, and Olives Recipe

Ingredients (10)

• 1 pound gluten-free penne pasta
• Kosher salt
• 4 tablespoons olive oil, divided
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 10 ounces baby spinach
• 1 pint grape tomatoes, washed and halved
• 1/4 cup pitted kalamata olives, sliced
• 3 ounces ricotta salata, grated, divided
• Freshly ground black pepper
• 1/4 cup roughly chopped fresh basil leaves