Spaghetti with Roasted Cherry Tomatoes, Garlic and Spinach 🍅

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Spaghetti with Roasted Cherry Tomatoes, Garlic and Spinach 🍅
by @plantbased.traveler

Ingredients:
2 servings of spaghetti
(reserve 1 cup of pasta water)
3 cups cherry tomatoes
3 garlic cloves, thinly sliced
A good drizzle of (garlic infused) olive oil
A few handful of baby spinach

Plus:
Sea salt to taste
Fresh basil
(Makes 2 servings)

Method:
Cook pasta according to package directions. Opt for bronze cut spaghetti if you can, it’s the best imo! Reserve 1 cup of pasta water before draining.
Heat up olive oil in a heavy bottom pan with a lid or a Dutch oven.
When the oil is hot, add cherry tomatoes, cover them with the lid, and ‘pan roast’ them for 5 minutes. The tomatoes should be lightly charred, burst, and have released some of their juices. Give them an additional couple of minutes if needed.
Add garlic and spinach, and stir everything for 1-2 minutes.
Toss with spaghetti and about 1/2 cup of pasta water (more to preference). Season to taste with salt.
Top with some fresh basil, and enjoy!
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