Fill a large pasta pot halfway with water. Set over high heat. Add salt to the water. Bring it to a boil.
While the water is coming to a boil, wash your tomatoes and cut them in half.
Add the halved tomatoes to a large sauté pan and set it over medium heat.
Add in your olive oil and mix with a wooden spoon so all the tomatoes are coated. Add in your kosher salt and garlic powder and toss again to combine. Cover the pan with a lid and let the tomatoes start to break apart. Even with the lid on, make sure you’re stirring frequently so that the tomatoes don’t stick to the bottom of the pan and burn.
If you feel the tomatoes starting to stick, lower the heat to medium low.
Once your pasta water is boiling, add in the gluten free pasta of your choice and cook according the to instructions on the box or bag.
Once your tomatoes have all broken apart and have formed a sauce, set your heat to low or simmer. The tomatoes should turn into a sauce after about 10 min or so. Now we are going to add in the butter or vegan baking stick to the sauce and stir it around with a spoon until it has completely melted.
Once the pasta has cooked, drain it and pour the cooked pasta directly into the pan with the tomatoes. Use a large spoon to coat the pasta with the sauce. There will be chunks of tomatoes in the sauce and that’s supposed to happen. It’s a rustic dish.
Once the pasta is completely coated in the sauce, serve! You can top with cheeses if you like. I like to use ricotta and pecorino romano. If you’re vegan or allergic to dairy, a like drizzle of olive oil and a sprinkle of black pepper are nice as well...or eat it as it is. It’s delicious! Enjoy!