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Creamy Fresh Tomato Spinach Pasta

INGREDIENTS

onion
pasta of your choice
fresh, small tomatoes
frozen spinach pellets, or fresh spinach, chopped
garlic
italian herbs
chili flakes
cooking cream
salt and pepper

DESCRIPTION

This is an easy, filling, and surprisingly rich-tasting tomato pasta that hews closer to a burst tomato pasta than to a bolognese. Everything is fairly minimally cooked, and comes together pretty fast. I usually do this when I see fun little tomatoes on the vine at a market or if I grab a few boxes of rosa tomatoes at the grocery store.

PREPARATION

Dice and fry an onion in olive oil until it turns translucent.
Get your pasta going.
Put whole small tomatoes into the pan and cook, moving occasionally, until they begin to burst.
Continue cooking the tomatoes, stirring and breaking them up a little.
Add spinach to the pan, cover to allow the steam to defrost and/or wil the spinach.
Once the spinach is all cooked, add garlic, herbs, and chili flakes, and cook briefly.
Once the flavours are mixed through, add cream and bring to a low simmer to thicken the cream.
Add salt and pepper, adjust chili flavour to taste. Drain pasta and add to the pan.
That’s the whole thing!

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