Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

Name: Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan
Prep time: 10 min
Cook time: 10 min
Yield: 4 serving
Ingredients: 8 oz Spaghetti; 1 tbsp olive oil; 2 cups cherry tomatoes; ½ tsp oregano; Pinch or two of crushed red pepper flakes; Sea Salt and Freshly Cracked Pepper; 3 cloves of garlic; 2 cups fresh baby spinach; 3 tbsp fresh basil; Parmesan Cheese

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Prep Time
10 mins
Cook Time
10 mins
Servings
4
Course
Side Dish, Main Course
Cuisine
Italian

Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

Kian Meyer

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Ingredients

Servings

8 oz Spaghetti cooked in salted water, per instructions, reserving 1 cup of cooking water
1 tbsp olive oil
2 cups cherry tomatoes
½ tsp oregano
Pinch or two of crushed red pepper flakes to taste
Sea Salt and Freshly Cracked Pepper to taste
3 cloves of garlic minced
2 cups fresh baby spinach
3 tbsp fresh basil chopped
Parmesan Cheese grated

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Instructions

Cook the pasta per instructions in a large pot of salted boiling water. Drain, making sure to reserve 1 cup of the cooking water.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the tomatoes, oregano, and crushed red pepper flakes along with some sea salt and freshly cracked pepper, to taste, to the hot pan and cook, stirring occasionally, for 3-4 minutes, or until nearly bursting.
Add the minced garlic, and cook, stirring constantly for 30 seconds.
Add the drained spaghetti along with 1/4 cup reserved cooking water, or more if needed; allow to simmer for a couple of minutes, to thicken.
Add the spinach; season with sea salt and freshly cracked pepper, to taste, cook, tossing with tongs occasionally, for 2 minutes or until the spinach is wilted.
Pour the pasta into a serving bowl and toss it with fresh basil. Serve with lots of Parmesan cheese on the side. Enjoy.