When Ros visited over Easter weekend, F. made a lovely dinner for the three of us. It was too good not to share, and so his recipe again makes a guest appearance on this blog!
Twenty-Minute Roasted Tomato Pasta
- 2 pints grape tomatoes
- 1 cup mushrooms, chopped
- 1/2 sweet onion, chopped
- 1 clove garlic, minced
- 1 6-ounce bag of spinach
- 4 tablespoons olive oil
- 1 pound pasta
- 1/3 cup asiago cheese
- Preheat oven to 450F/232C/Gas Mark 8.
- Lay tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil and make sure each tomato gets oiled. Sprinkle with salt and pepper and roast for 20 minutes until tomatoes begin to burst.
- After the tomatoes go into the oven, heat a skillet over medium heat and add remaining olive oil. Add onions and mushrooms and sauté until soft, about 5-6 minutes. Bring water for the pasta to a boil and cook pasta according to directions.
- Add garlic and spinach to the skillet, sautéing until spinach is wilted. Once tomatoes are done, add to veggie mixture. Drain cooked pasta and add it after the tomatoes. Sprinkle with asiago cheese and stir – the tomatoes and olive oil should create their own ‘sauce.’
(N.B. For a non-vegetarian option, you can also drizzle with more olive and add chicken or shrimp.)
It is rather nice having a man around who cooks. 🙂