Oven-Roasted-Tomato & Spinach Pasta: 5-Star dish from your own kitchen

Simplicity tastes better. Here is another dish with few and fresh ingredients. This is very similar to ‘loopy linguine pasta’ that I had written earlier though there some subtle differences. In that article, I had mentioned some kitchen hygiene and cooking tips with pasta which are applicable to this dish as well.

To start, turn the oven to 400°F. Cut about 10-15 baby tomatoes into half and remove seeds and pulp. But retain flesh and skin. Baby tomatoes give a nice red color. If you don’t have baby tomatoes, you can use regular tomatoes too.  Put the tomatoes on a baking tray; add little salt and olive oil. Bake it for about 30 minutes. Finely chop about 10 cloves of garlic. Heat up some olive oil in a vessel and add the chopped garlic. Once they start turning brown, add the cooked pasta. You can use any type of pasta. I used bow-tie pasta. Add coarsely chopped spinach. You can add as much spinach as you want. Use dried or freshly chopped basil leaves as seasoning. Grate little bit of lemon zest (skin). Cook everything on medium heat. The spinach will start to shrink. Add salt and crushed red peppers according to your taste.

This dish is a treat not only to your taste buds but also to your eyes. The red color from tomatoes and the green color from the spinach with white pasta back ground is a major “wow” factor of the dish. The garlic infused olive oil and the lemon zest leverages the roasted tanginess from the tomato and the bold flavor from spinach making the whole dish delectable. Serve the dish topped with grated parmesan with a piece of lemon and hot sauce on the side.


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