Spaghetti with Roasted Cherry Tomatoes, Garlic and Spinach
Ingredients
- 2 servings spaghetti
- 3 cups cherry tomatoes
- 3 garlic cloves, thinly sliced
- A good drizzle of garlic-infused olive oil
- A few handfuls baby spinach
Seasonings
- Sea salt to taste
- Fresh basil
Preparation
Cook pasta according to package directions, preferably using bronze cut spaghetti, and reserve 1 cup of pasta water before draining.
Heat olive oil in a heavy-bottom pan with a lid or a Dutch oven.
When the oil is hot, add cherry tomatoes, cover with the lid, and pan roast for 5 minutes until lightly charred and burst, adding more time if needed.
Add garlic and spinach, and stir for 1-2 minutes.
Toss with the cooked spaghetti and about 1/2 cup of reserved pasta water, adjusting as preferred, and season to taste with salt.
Top with fresh basil and enjoy.
