Some nights I just need something on the table fast that still feels like a real meal, and this is the one I keep coming back to. Cherry tomatoes burst into a light, garlicky sauce, fresh spinach wilts right into it, and the whole thing tosses together with pasta in about 25 minutes. It’s the kind of simple dinner that tastes way better than the short ingredient list would suggest.
- 12 oz short pasta (fusilli, orecchiette, or small shells work best)
- 1.25 lbs cherry tomatoes
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 5 oz fresh baby spinach
- ¼ teaspoon red pepper flakes
- salt and black pepper to taste
- ⅓ cup grated parmesan
Bring a large pot of well-salted water to a boil and cook the pasta to al dente according to the package directions. Before you drain it, scoop out about half a cup of the pasta water and set it aside. That starchy water is what brings the sauce together later, so don’t skip it.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and a pinch of salt and let them cook for about 10 minutes, until they start to burst and release their juices. Press down on them gently with a spatula to help them along. That juice is the entire base of your sauce, so let them really break down.
Add the minced garlic, red pepper flakes, and a few grinds of black pepper. Cook for another 2 minutes, stirring, until the garlic is fragrant. Toss in the spinach and cook for just about a minute, until it wilts down.
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together and let it warm through for a minute or two so the sauce coats every piece. Add a little more pasta water if it looks dry.
Serve it right away with a generous shower of parmesan on top. I’ll often add a few torn basil leaves or a little lemon zest at the end, and if I want to make it more filling I’ll toss in some canned tuna or a few seared shrimp. But honestly, just as it is, it’s a perfect light dinner.
Leftovers keep in the fridge for up to 3 days. Reheat in a skillet or the microwave with a splash of water to loosen the sauce back up. I wouldn’t freeze it though, the spinach and tomatoes lose their texture once thawed.