· 4 ounces dried spaghetti (or pasta noodles of your choice (I used gluten free pasta))· 3 cups cherry tomatoes· 2 cups baby spinach (roughly chopped)· 1 bunch basil leaves (about 10 to 12 leaves; roughly chopped)· 4 garlic cloves (very thinly sliced)· 1 teaspoon dried oregano· 1/2 teaspoon sea salt (or to taste)· 1/2 teaspoon black pepper (or to taste)· 1/4 cup grated Parmesan cheese (plus more for garnish)· 1/4 teaspoon red pepper flakes (optional)· 1 red chili pepper (deseeded and finely chopped (optional))· extra virgin olive oil for frying
Step 1Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water.Step 2While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.Step 3Add the garlic, and gently saute for about a minute or two, until the garlic is just beginning to color (being careful to not let burn). Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 3-4 minutes until juices start to burst. Add the chopped chili pepper and cook for another minute or two until slightly softened.Step 4Add the cooked pasta and reserved pasta water little by little until pasta is well coated. and consistency is reached (I used a little more than 1/2 a cup). Allow to simmer for about a minute then add the red chili pepper flakes, chopped spinach, basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat.Step 5Season more to taste if desired and serve with extra grated Parmesan cheese.