Cherry Tomato and Spinach Pasta

tomato-sauceCherry Tomato and Spinach Pasta

Shopping List:
Pint of cherry tomatoes, sliced in half
Three cloves of garlic, minced (E. Fudd)
A handful of fresh basil (E. Fudd)
Tablespoon of fresh oregano, minced (E. Fudd)
Tablespoon of fresh broad-leaf parsley, minced (E. Fudd)
1/4 of a medium-sized red onion, thinly sliced (The Farm Stuff)
1/4 good extra virgin olive oil (Mediterra)
tablespoon of butter
kosher salt and freshly ground pepper to taste
Spinach Tagliatelle (Vera Pasta)
Parmigiano-Reggiano or Locatelli Pecorino Romano cheese

  1. Heat oil. in large skillet on medium heat
  2. Begin bringing a large pot of salted water to boil.
  3. Add the tablespoon of butter to the oil.  As it melts add garlic, onion, oregano and parsley and half of the basil
  4. Add salt and pepper to taste
  5. Sprinkle a few red pepper flakes over the sauce
  6. Saute until fragrant. Turn heat down to a simmer while you cook the pasta
  7. Just after taking the pasta out of the boiling water, place sliced cherry tomatoes into the sauce and stir to coat
  8. Place drained pasta into a large bowl and carefully spoon all of the fresh cherry tomato sauce over the pasta
  9. Finish the pasta with a few dashes of olive oil sprinkle parmigiano-reggiano or locatelli cheese on top