Serves: 5
Cooking Time: 45 mins
- INGREDIENTS FOR TOMATOES:
- 3 cups cherry tomatoes
- 5-6 cloves minced garlic
- 2 tbsp olive oil
- salt and pepper to taste
- INGREDIENTS FOR THE SAUCE:
- 2 tbsp olive oil
- juice of one lemon
- ½ cup tomato paste
- ¼ tsp chilli flakes
- ½ cup reserved pasta water
- salt and pepper to taste
- INGREDIENTS FOR PASTA:
- 12 oz gluten free spaghetti
- 2 handfuls of baby spinach
- 1 handful chopped basil
- 1 tbsp CRISTA Classic Italian Seasoning
Ingredients for garnishing: ¼ cup grated parmesan cheese
Preparation
Preheat the oven to 425 degrees F. In a bowl, toss the tomatoes with garlic, oil, salt and pepper. Transfer them onto a baking tray and roast them in the oven for 20 mins tossing every 5 mins. Cook the pasta by adding ½ tsp salt. Once ready, reserve half cup of the pasta water aside before draining the pasta. Heat a skillet or a large flat non-stick pan on a low flame. Add olive oil, tomato paste, lemon juice, chilli flakes, salt, pepper and stir well. Now add the ½ cup reserve pasta water and cook for 2 mins. Now stir in the cherry tomatoes and 1 tbsp CRISTA Classic Italian Seasoning, cook for 1 min. Then toss in the spaghetti, spinach, and basil. Add extra water if required to thin the sauce and toss well. Just before serving sprinkle parmesan cheese.
Enjoy! If you love it, share it!