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