Name: Roasted tomato & spinach pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz dry penne; 1 lb cherry tomatoes, rinsed and halved; 5 oz baby spinach, washed and dried; 4 cloves garlic, peeled and thinly sliced; 3 tbsp olive oil; ½ tsp fine salt; ¼ tsp ground black pepper; ¼ cup finely grated Parmesan

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

Equipment

9 × 13-inch (23 × 33 cm) baking dish
Large saucepan
Colander

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Let the tomatoes softenHeat the oven to 400°F (200°C). In the baking dish, mix the tomatoes, garlic, oil, salt and pepper. Roast for about 25–30 minutes, until the tomatoes have collapsed and released their juices; stir once so the garlic stays coated.
02Cook the pasta alongsideWhile the tomatoes roast, boil the penne in a large pan of water for the time on its package, until just tender. Before draining, scoop out 1 cup (240 mL) of the cooking water and set it aside.
03Bring it togetherReturn the drained pasta to its saucepan over low heat. Carefully add the hot tomatoes and all their juices, then the spinach and ¼ cup (60 mL) of the reserved water. Stir for 1–2 minutes, until the spinach wilts. Add more reserved water a little at a time only if the pasta looks dry.
04Finish with ParmesanTake the pan off the heat. Fold in the Parmesan and divide between four bowls. The sauce should lightly coat the pasta rather than pool underneath it.

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Roasted tomato & spinach pasta

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.

Before you drain, save a little pasta water