With a "pop" the tomatoes will tell you they're done and ready to top the gluten-free spaghetti made from corn flour. The rest of the sauce is a simple mix of dried tomatoes, parsley, and tiny balls of melty mozzarella.
For sauce, drain dried tomatoes, reserving 1 tablespoon oil. Halve large tomatoes. In 12-inch skillet cook garlic in oil from tomatoes over medium heat until tender, about 1 minute. Add cherry and oil-packed tomatoes. Cook, stirring, until fresh tomato skins blister, about 8 to 10 minutes. Season with pepper and salt.
Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta.
Toss spaghetti with tomato mixture in skillet, adding enough cooking water to thin sauce. Serve immediately with fresh mozzarella balls and parsley. Makes 8 servings.
*Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.