SPINACH PASTA WITH TOMATOES AND BASIL

RECIPES

If you’ve been following my Instagram stories over the last few days, you know that Mike and I are exploring the food and drink scene all over Michigan. It rained most of the day yesterday, which kept us inside with a roaring fire and some effortless comfort food including this Spinach Pasta with Tomatoes and Basil.

Pasta and Basil and TomatoesSpinach PastaTomatoes for PastaSimple Roasted Tomatoes

While the pasta was boiling, I roasted the tomatoes with flavors of oregano, garlic, red pepper flakes, fresh basil and parmesan. It smells so good as it all comes together and tastes like it was prepared at one of the several restaurants we’ve been exploring during our trip.

Roasted TomatoesFall Pasta RecipesStaub Braiser Pan

Once the noodles were ready, the cooking nerd in me loved mixing the pasta and tomatoes in my new Staub Braiser Pan. It’s so spacious and allows me to toss the ingredients together without making a huge mess. Win!

Spinach Pasta with TomatoesSpinach Pasta and TomatoesPasta with TomatoesSpinach Pasta with TomatoesGarnish the pasta with freshly grated parmesan and fresh basil leaves. It’s almost too simple to taste so good. I hope you’ll give it a try! And, while you’re at it, you should also check out Pasta with Mushrooms and Prosciutto.

What is one of your favorite pasta recipes?

SPINACH PASTA WITH TOMATOES AND BASIL

Ingredients

  • Pasta of your choice
  • 3 cups cherry tomatoes (some whole, some cut in half)
  • 1 bunch basil leaves
  • 3 garlic cloves, minced
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan, plus more for garnish
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Bring large pot of water to a boil and cook pasta according to instructions.
  2. Reserve 3/4 cups of the pasta water and set aside.
  3. Heat oil in a large pan over medium heat.
  4. Add the garlic, and sauté for a minute being careful not to burn the garlic.
  5. Add the tomatoes, oregano, salt and pepper.
  6. Cook tomatoes for about 5-7 minutes until juices start to burst.
  7. Add the cooked pasta.
  8. Add reserved pasta water a little at a time until pasta is coated.
  9. Add the basil and Parmesan cheese and gently toss until well combined.
  10. Season with salt and pepper to taste and garnish with additional Parmesan and basil leaves, if desired.

All Images ©Regan Baroni 2017.

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Disclosure: This post was in collaboration with Staub who gifted me the product(s). As always, all opinions are my own. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting.

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  1. Gorgeous as always! Love the use of the spinach noodles!

    • Regan says:

      Thanks so much, Nicole! I can’t wait to make the spinach noodles from scratch next time!

  2. Mike says:

    This really hit the spot on a cold autumn night!

    • Regan says:

      Yes it did! Lots of good comfort food flavor!

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