A simple mid-week dinner: Spinach and cherry tomatoes pasta
2 months. Has it been that long since my last post? It wasn’t intentional. Honest.
In 2 months, I’ve been back in the UK for a couple of weeks, went away for work a week and in between, tried to convince myself not to miss London too much and try to settle back into life in Singapore. Keeping busy helps and work is definitely doing that for me, with more travelling planned for the rest of the year. It’s all good and I’m trying not to forget about eating healthily despite mine and Chef K’s busy schedules.
Here’s a vegetarian pasta dish I cooked, shot, served and chomped down in less than an hour. So simple and effortless – the short recipe follows. Try using the sweetest cherry tomatoes you can find – they totally make the dish.
What you’ll need
- 400g pasta (I’ve used fusilli but feel free to substitute with any other short pasta like penne or farfalle)
- Olive oil
- 3 large cloves of garlic, peeled and thinly sliced
- 2 medium onions, peeled and thinly sliced
- 300g cherry tomatoes, halved
- a pinch of dried chilli flakes
- a pinch of dried mixed herbs
- 100g baby spinach leaves, rinsed well and roughly torn
- extra virgin olive oil
- 4 tablespoons of grated parmesan
- sea salt and black pepper to taste
- 1 lemon, quartered
How to make your pasta
- Bring a medium pot of water to the boil and cook the pasta according to packet instructions until al dente. Drain well and set aside, reserving about a cup of the cooking water.
- Heat the olive oil in a large pan over medium heat, sauté the garlic and onions until slightly golden.
- Add the cherry tomatoes, chilli flakes and dried herbs and stir-fry for a few minutes until the tomatoes have softened.
- Turn the heat off. Add the cooked pasta to the pan and toss to make sure the pasta is coated with all the ingredients. Toss in the spinach and stir until some of the spinach wilts. Add some of the cooking water if the pasta looks a little dry, together with a little extra virgin olive oil. The pasta should look glazed.
- Stir in 2 tablespoons of the grated parmesan. Season with salt and black pepper.
- Plate up the pasta, sprinkle the remaining parmesan, finish off with more black pepper and a squeeze of lemon juice.
- Enjoy in front of the telly with a glass of wine.
Yields 2 servings for dinner with leftovers for packed lunch the next day.