Cherry Tomato and Spinach Pasta
One of the many great things about pasta is using it as a base for whatever you can pull together around the kitchen. My dad, Jim, use to make this as a quick, throw-together-dinner. It was one of the first meals I felt confident to make on my own without his help, and without a recipe. It’s become a staple in my rotation of meals and gained the name of “Jimmy B. Special”.
As you sauté the cherry tomatoes they soften into a sauce that picks up the flavor from the garlic and herbs so you get that tomato-sauce taste without all the work of actually making a sauce. Adding the pasta directly into the pan at the end with a little bit of cheese helps all of the ingredients mesh together.
It’s such a versatile dish because the fresh ingredients can be swapped out for dried or frozen. Other vegetables can be substituted and various styles of pasta can be used. After you make it a few times and get the hang of the flavor combination you won’t need a recipe again. The flavors are very forgiving and the steps are hard to mess up.
I think of my dad every time I make it, because his “throw together” dish has made a name for itself in my Rolodex of meals.
Tomato and Spinach Pasta Recipe
Serves 1; easily double for 2.
Ingredients
- 2-3 cloves garlic, minced
- 1/4 tsp red chili pepper flakes
- 1/4 package frozen spinach (about 1/3 cup)
- 1 cup cherry or grape tomatoes, halved
- 1 Tbsp, fresh basil, chopped (1/2 Tbsp if using dried)
- 1/2 Tbsp, fresh oregano, chopped (1 tsp if using dried)
- 1/2 Tbsp, fresh parsley, chopped (1 tsp if using dried)
- 1 Tbsp olive oil (plus more for drizzle)
- Kosher salt and black pepper
- 1 serving, thin spaghetti or spaghetti noodles (I use a little less than 1/4 of the regular sized box (13 oz))
- 1/4 cup pitted Kalamata olives, halved (optional)
- 1/4 cup Parmesan cheese, grated (plus additional for serving)
Directions
Prepare the Ingredients
- Peel and mince 2 (if large) or 3 (if small) cloves of garlic.
- Rinse the tomatoes and then slice them in half. You want about 1 cup of cut tomatoes.
- Heat 1 box of frozen spinach for 30 seconds in the microwave so you can cut the spinach block. Place 1/4 of the frozen spinach in a bowl and the rest back in the freezer for another day. Continue to cook the spinach for another 1 minute until thawed and warm. You should have about 1/3 cup of spinach. (If you use bagged frozen spinach just pour out 1/3 cup.)
- If adding olives, remove the pit and cut them in half.
- Finely chop the basil into 1 Tbsp, the oregano into 1/2 Tbsp, and the parsley into 1/2 Tbsp. Be gentle when chopping so to not smash the herbs.
Start Cooking
- Cook one serving of the spaghetti noodles according to package instructions. Make sure you salt the pasta water when it returns to a boil.
- Heat 1 Tbsp of olive oil in a large skillet. Add the minced garlic and 1/4 tsp of red pepper flakes. Tilt the skillet so the oil collects on one side. Scrap the garlic and red pepper flakes into the oil. Cook the oil, garlic, and red pepper for about 4 minutes with the pan titled. If the garlic starts to brown very quickly your pan is too hot. If necessary, lift the pan away from the heat before the garlic and red pepper burn. You want the oil to infuse with flavors.
- Set the pan back evenly on the burner. Add the spinach and cook for 2-3 minutes, cooking off the excess liquid. Add the tomatoes and season with salt and pepper. Cook for another 2-3 minutes while the tomatoes begin to soften. Add the basil, oregano, and parsley and stir (either fresh of dried). If the ingredients start to stick to the bottom of the pan add a drizzle of oil. Cook for 1-2 minutes.
- Add the cooked noodles and 2 Tbsp of the pasta water to the skillet. Stir the noodles to coat them with the oil, spinach, and tomatoes. Add the olives (if using). Stir in 1/4 cup of grated Parmesan cheese.
- Serve with additional grated Parmesan on top.
I prefer to use frozen spinach because the dish requires a hefty amount of spinach. The fresh spinach adds great flavor, but it shrinks significantly requiring a lot of spinach. The frozen spinach is already wilted and adds just as much flavor.
I’ve made this dish with different types of cheese, and I’ve found you can’t go wrong. I’ve used gouda, goat cheese, or mozzarella before, and they all taste great. I recommend that you buy cheese not already grated and grate your own. It tastes fresher and adds more flavor.
I find the spaghetti noodles work well, but I’ve also made the dish with penne or spiral noodles.
Add a crunch by toasting some pine nuts to sprinkle on top at the end. Or add grilled chicken or shrimp at the same time you stir in the pasta.
Use the Extra Ingredients
The left over tomatoes work great with couscous or add to a salad. The extra frozen spinach can be used again for this recipe in the future or stir into a soup.
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