Pasta with Tomatoes and Spinach
Quick and Tasty Pasta Party
Ever just wanna whip up something super yummy but don’t wanna be in the kitchen all night? Yeah, same. So let’s talk about this pasta with tomatoes and spinach—seriously, it’s like a hug in a bowl!
Okay, so let’s get into the nitty-gritty of ingredients. You’ll need some stuff you probably already have—like pasta (duh!), olive oil, garlic, cherry tomatoes (the cute ones!), dried basil, salt, black pepper, baby spinach, and of course, some grated parmesan. Oh, and an extra drizzle of olive oil never hurt anyone! (I might be slightly obsessed, just saying.)
Okay, Let’s Talk Ingredients
Picture this: you’re in the grocery store, and you see these plump cherry tomatoes just begging to be bought. I mean, they’re like nature’s candy, right? Grab a pack! And the spinach? It’s all about that green goodness. Plus, you can totally pretend you’re being healthy while loading up on carbs. Win-win!
So Here’s Why I Make This Constantly
Okay, real talk. This dish has saved me from so many “What am I gonna eat?” meltdowns. I remember one time—I was totally exhausted after a long day (you know the kind), and I thought, “Ugh, I’ll just order takeout.” But then I remembered I had all this stuff in my kitchen! Like, how could I forget? It took me less than 20 minutes (actually, I think it was 18) to make this pasta, and honestly, it was so fresh and delicious, I felt like a gourmet chef! My friends were like, “You made this?” and I was like, “Uh, yeah, no biggie.” (Okay, I was totally bigging it up, haha.)
The One Trick That Changes Everything
So here’s the deal—when you’re cooking the tomatoes, let them get all juicy and bursty in the skillet. Don’t be shy! Medium-low heat is your bestie here. It takes a minute, but trust me. The magic happens when they break down and form this gorgeous, sticky sauce at the bottom. That’s where all the flavor is hiding!
Don’t Mess This Up (My Top Tips)
1. Watch the garlic—it burns faster than you think! Sauté it just until it’s fragrant.
2. Pasta water is liquid gold—don’t just dump it! A splash helps marry everything together.
3. Taste as you go—that’s just a life rule, right? Adjust the salt and pepper to your liking.
How to Keep Them From Disappearing (Or, How to Store Them)
Honestly, leftovers? What leftovers? But if you do have some (I’m not judging), just keep ‘em in an airtight container in the fridge. They’ll be good for about 2 days, but let’s be real, you’ll probably polish it off in one sitting. Just warm it up on the stove or in the microwave. Easy peasy!
If You Liked This, You’ll Probably Like These Too
Okay, if this tickles your fancy, you’ll probably go nuts for my one-pot lemon garlic shrimp or a creamy mushroom risotto. Both are super quick and will have you swooning (and not just from the carbs)!
So, what’s your go-to quick meal when you’re in a pinch? I’d love to hear your faves! Let’s swap recipes!
Pasta with Tomatoes and Spinach.
Flavor-packed Pasta with Tomatoes and Spinach. with amazing ingredients and incredible taste! Perfect for any occasion.
5 minutes
13 minutes
18 minutes
Ingredients
- 8oz (220 grams) pasta
Instructions
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
- While you’re waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
- Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
- Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
- At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
- Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
- Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.
