How did this pasta with spinach and cherry tomatoes come about? By chance. I had bought a handful of fresh spinach because I wanted to make myself a green smoothie. Then, as often happens, I needed a simple and quick idea for lunch. Et voilà! It turned out to be a tasty and light first course that I think I will repeat because I liked it so much. So write down the recipe and try it when you’re pressed for time.
Other simple and quick first course recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pasta with Spinach and Cherry Tomatoes
- 12 oz short pasta (shape of choice)
- 7 oz spinach (fresh)
- 9 oz cherry tomatoes
- 2 cloves garlic
- 1 fresh chili pepper
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Pot
Preparation of Pasta with Spinach and Cherry Tomatoes
Wash the spinach well under running water, remove the stems, and coarsely chop them with a knife.
Wash the cherry tomatoes as well. Cut the smaller ones in half and the larger ones into quarters.
In a large pan, heat a few tablespoons of oil and sauté two whole cloves of garlic and a fresh chili pepper sliced into rings.
Let it sizzle for a couple of minutes, then add the cherry tomatoes and sauté them for two minutes, stirring occasionally.
Then add the spinach, salt to taste, and continue cooking for another two minutes, stirring often. At the end of cooking, remove the garlic and adjust the salt if necessary.
Meanwhile, cook the pasta in plenty of boiling salted water, drain it al dente, and transfer it to the pan with the sauce. Stir to combine the ingredients.
Distribute the pasta with spinach and cherry tomatoes on individual plates, sprinkle with freshly ground black pepper, and enjoy immediately, very hot. Enjoy! Paola
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