Spaghetti Pomodoro
Pasta can be reallyyyyy heavy especially as we head into the warmer portion of summer. However, I LOVE pasta and so I try to find ways to make it feel “lighter”. This is an incredibly light recipe that can accommodate many different dietary restrictions. I used Jovial’s GF spaghetti noodles for this dish. Enjoy!
RECIPE CARD
TIME TO COOK: about 1.5 hours
INGREDIENTS
15 oz spinach
1 pint cherry tomatoes
6 Campari tomatoes
7 cloves garlic
7 basil leaves (or 1 tbsp dried basil)
1 tbsp olive oil
1 lb pasta
INSTRUCTIONS:
Turn oven to 450F.
Clean the cherry tomatoes. Clean and halve the Campari tomatoes.
Line a 9x13 cake pan (or comparable casserole dish) with parchment paper.
Add the cherry tomatoes, Campari tomatoes, garlic, basil leaves, and olive oil to the dish.
Place the pan in the oven for 40 minutes.
Cook the noodles! Follow packaging – you want the noodles cooked al dente before combining with the sauce.
Remove pan and use a blender or food processor to thoroughly combine the tomatoes, garlic, basil, and olive oil.
Put mixed sauce in a large saucepan, simmer on medium heat. Add 14.5oz of spinach to the sauce and cook until the spinach has wilted.
Once noodles are cooked, combine with sauce. Allow to simmer on low for about 5 minutes.
Serve!
