Ingredients
- 8 ounces pasta (any shape, short pasta works best)
- 2 tablespoons olive oil or butter
- 3 cloves garlic (minced)
- 1 small onion (finely chopped, optional)
- 1 cup cherry tomatoes (halved or a can of diced tomatoes, drained)
- 1 cup baby spinach (or any wiltable green)
- 1 cup grated cheese (mozzarella, cheddar, or a blend)
- 1 cup pasta water (reserved from cooking or vegetable broth)
- Salt and pepper (to taste)
- Red pepper flakes (optional)
- Protein options (sausage, cooked chicken, or canned beans)
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Instructions
- Boil the pasta in salted water according to package directions until just shy of al dente. Reserve one cup of the cooking water and then drain.
- Heat the olive oil or butter in a large skillet over medium heat. Add the onion and sauté until soft, about three minutes. Toss in the garlic and cook for 30 seconds until fragrant.
- Add the cherry tomatoes or canned tomatoes and cook until they soften and the aroma fills the pan, about three to five minutes. Season with salt, pepper, and red pepper flakes if desired.
- Pour in the reserved pasta water or broth and bring to a simmer. Let the liquid reduce slightly to concentrate flavors.
- Add the partly cooked pasta into the skillet and toss to coat, allowing it to absorb the sauce. Stir in the baby spinach until wilted.
- Remove from heat and stir in the grated cheese until melted and glossy. Add any cooked protein now if using and mix well.
- Taste and adjust seasoning. If the sauce is too thick, add a splash more pasta water. Serve immediately with extra cheese and freshly cracked pepper.
Notes
- Use jarred garlic in a pinch, and always reserve pasta water to help the sauce cling.