Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 4 cups (950ml) Water
  • 1 tbsp (15g) Salt
  • 2 tbsp (30ml) Extra virgin olive oil
  • 2 cups (300g) Cherry tomatoes, halved
  • 4 cloves (20g) Garlic, minced
  • 1/2 tsp (2g) Red pepper flakes
  • 1/2 cup (120ml) Light cream
  • 1/2 cup (50g) Parmesan cheese
  • 2 cups (60g) Fresh baby spinach
  • 1/2 tsp (3g) Black pepper
  • 1/4 tsp (1g) Salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the pasta.
  2. Heat olive oil in a skillet over medium-high heat. Add the halved cherry tomatoes and sauté for 5–7 minutes without stirring frequently, until the skins wrinkle and brown.
  3. Add the minced garlic and red pepper flakes to the skillet; cook for 1 minute until aromatic and translucent.
  4. Lower the heat to medium-low. Pour in the light cream and stir gently to scrape the browned bits from the pan. Stir in the Parmesan cheese until melted.
  5. Gradually whisk in the reserved pasta water until the sauce reaches a velvety, glossy consistency.
  6. Add the cooked pasta and fresh baby spinach to the skillet. Toss continuously for 2 minutes until the spinach has wilted and the pasta is thoroughly coated. Season with black pepper and salt.